Cut the komatsuna into 4cm pieces. Break open and beat the egg.
Heat oil in a frying pan and pour in the egg. Cook while mixing from the bottom. When it's about halfway done, remove from the frying pan.
Add more oil, then the garlic and ginger. When they become fragrant, fry the pork.
When the pork has browned, add the komatsuna stems and once they've cooked slightly, add the leaves. Pour in the sake and the soup powder and lightly mix it all together.
Return the egg to the pan, season with salt and pepper, quickly fry and serve.
Story Behind this Recipe
Komatsuna is high in nutrients, so I always choose it over spinach. When you stir-fry it, the stems retain their crunchiness. I often stir-fry it with pork or egg, but today, I used both. I often cook with this combination.
You add the egg and fry it again at the end, so in Step 2, make sure you take it out when it is soft-set. Don't let it dry out.