Cut the komatsuna up into about 3 cm long pieces.
Mix the ☆ seasoning ingredients together (soy sauce, cooking sake, sugar, salt, pepper).
Heat a frying pan, add some sesame oil and stir fry the ground pork. When the color of the meat changes add the komatsuna and keep stir-frying.
When the komatsuna is cooked, add the combined flavoring ingredients, and thicken with katakuriko dissolved in water.
Put some warm rice into a bowl, top with the stir-fry and it's done.
This is a traditional ground chicken soboro don rice bowl.
Two-color rice bowl (Recipe ID: 1304320).
This is a three-color don rice bowl (Recipe ID: 1355315).
Story Behind this Recipe
The flavoring of the mixture came out rather strong one time so I turned it into a donburi (rice bowl) by serving it on top of rice. I don't know why, but guys go crazy about donburi.
Please adjust the amount of katakuriko dissolved in water to make the sauce as thick as you like. I use 1 tablespoon of katakuriko dissolved in 2 tablespoons of water. This is quite robustly flavored since it's adjusted for people who like eating a lot of rice. If you want to serve this with less rice, you may want to adjust the seasoning to make the flavoring lighter.