Ingredients
2 large bowls' worth Cooked rice (warm)
80 grams Pork, thinly sliced (belly, pork bits)
1/2 bunch Komatsuna
200 ml Dashi stock
1 1/2 tbsp Soy sauce
1 tbsp Sake
1 dash Salt
1 tbsp Katakuriko
1 tsp Sesame oil
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Medium ceramic bowls for Japanese rice bowls — gyudon, katsudon
Ready-mixed bibimbap sauce — gochujang, sesame, garlic for rice bowls
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Medium ceramic bowls for Japanese rice bowls — gyudon, katsudon
Ready-mixed bibimbap sauce — gochujang, sesame, garlic for rice bowls
Italian pasta organized by shape — which sauce belongs with which pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
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Cut the pork and komatsuna into 2cm strips. Place the pork in a pan and lightly fry (add oil, if necessary). Add the komatsuna stems and fry until tender. Add the komatsuna leaves and the ingredients. Skim any scum from the surface. Add a slurry of katakuriko dissolved in water to thicken. Drizzle on sesame oil and it's done.