Let the pork come to room temperature if possible. (In summer, don’t leave it out too long!)

Tear the lettuce into pieces. Blanch the bean sprouts, then arrange both on a plate.

Bring 4 1/4 cups water (1000 ml) to a boil in a skillet. Just before boiling, turn off the heat or reduce to very low, and add the sake.

Swish each slice of pork in the hot water until the color changes, then immediately place on a paper towel to drain.

Arrange the pork on top of the vegetables. If you have green onions, sprinkle them on top. Serve with your favorite sauce.

You can skim off any foam from the cooking water, add wakame seaweed or an egg, season with salt, and enjoy as a soup!