Another simple recipe for lunch.
First cut all the ingredients above to your
liking(personally medium sizes are the best). Then on a heated frying
pan first start frying the minced pork with the sake. Now from
here it is very easy all you have to do is add the
hakusai and enoki first but make sure that you don't over
cook it then add the mizuna(always comes last).
Once you add the mizuna you can turn off the fire for a while and add
the tsuyu. The tsuyu will do all the flavoring so you don't need to add
anything other than that, turn on the fire once more and after roughly
stirring it you are done.
Originally Submitted
7/25/2012
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