Rub in the soy sauce and sake into the pork. Cut the mizuna green into 5 cm pieces.
Stir-fry the pork until no longer pink, then add the mizuna greens. After the mizuna greens, add the dashi stock granules.
Stir-fry briefly and it is done. Check the taste and if it seems weak, add some soy sauce.
Story Behind this Recipe
I thought about giving stir-fry a Japanese flair by adding dashi stock granules.
I use koikuchi, or dark colored soy sauce to rub into the pork, and usukuchi, or light colored soy sauce to season at the end. It's also tasty if you substitute the pork with usu-age (thin fried tofu).