Shred the cabbage (it doesn't have to be ultra-thin) and cut the leek up on the diagonal.
Roughly chop up the pork into small, thin pieces.
Dissolve the yuzu pepper in the shiro-dashi.
Massage the pork with the mixture.
Boil the cabbage until it's at the desired level of tenderness.
Heat some oil in a frying pan and stir fry the pork.
When the meat has cooked through and changed color, add the sugar and leek.
Adjust the seasoning with soy sauce.
Put some rice in a bowl, top with the well drained cabbage, add the pork from Step 8 and it's done.
Story Behind this Recipe
I wanted to make a tasty rice bowl for lunch, but I didn't have a lot of time.
Please adjust the amount of dashi you use depending on the flavor of the one you have at home. You can adjust the seasoning at the very end, so don't worry too much about it. At Step 3, if you wash off the tray the meat comes in and use that, you'll have one less thing to wash up.