Rinse the mizuna well, and slice off the roots. Never drain the excess water! Leave it as is after rinsing.
Chop the mizuna into fourths. Also cut the pork into bite-sized pieces if you're using thinly sliced pork thighs.
Take 2 bunches from the root-end of the mizuna that are now chopped into fourths, and line them evenly into the frying pan. Don't turn the heat on yet! No need for oil!!
Line the remaining mizuna leaves on top of the roots.
Spread out each of the bite-sized pieces of pork slices and line on the mizuna. Sprinkle evenly with salt and pepper.
Cover the pan, turn the heat on, and steam for 5 minutes over low heat to finish. It's ready to eat when you can see that the pork is cooked through!
Enjoy the mizuna and pork with ponzu while it's still hot.
I'm so lazy that I bring the whole frying pan onto the dining table to serve directly from the pan.
Story Behind this Recipe
It might not look too great in the photograph, but it was so delicious when I made it with the things I had in my fridge.
I think it tastes better if you use thinly sliced pork thigh. I used 130 g pork offcuts, but I think 150 g should be just right when serving 2 persons. The ingredients won't stick to the frying pan because they're steamed without draining the mizuna.