Cut the pork into easy to eat pieces if they are too big. Season with salt and pepper, and thinly coat with katakuriko. Cut the komatsuna into 4 cm lengths and dry off any moisture. Combine the ingredients marked ＊.
Heat the garlic in a frying pan with heated oil until fragrant, add the pork and fry.
When the meat is more or less cooked through, add the komatsuna and fry. Add the combined ingredients and simmer until the juice has evaporated. Drizzle on some sesame oil to finish.
Story Behind this Recipe
Komatsuna has a lot of vitamins and calcium, but I always tend to make the same dish with it. This time I incorporated it into a main dish.
In step 1, just lightly season the pork with salt! Don't forget to drizzle in the sesame oil at the end! Mind you don't over boil it as well.