Steps to Prepare Perfect Simmered Komatsuna and Pork Belly

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The ingredients needed to make Simmered Komatsuna and Pork Belly:

1. Prepare 200 grams Komatsuna
2. Make ready 100 grams Thinly sliced pork belly
3. Make ready 2 blocks Atsuage (silken recommended)
4. Prepare 200 ml Dashi stock
5. Take 1 1/2 tbsp Soy sauce
6. Take 1 tbsp Mirin
7. Prepare 1 tsp Sugar
8. Take 2 tsp Japanese mustard (optional)

Instructions to make Simmered Komatsuna and Pork Belly:

1. Remove the stems from the komatsuna and slice into 3-4 cm lengths. Slice the pork into easy to eat lengths, and cut the atsuage into bite-sized pieces.
2. Put the dashi stock, soy sauce, mirin, sugar and atsuage in a sauce pan and turn on the heat. When it has come to the boil, add the pork and komatsuna and turn the heat to medium. Simmer for 5-6 minutes, loosening up the pork occasionally.
3. Add the Japanese mustard (optional) and it's done once it has come to the boil. The colour won't be so nice, but it's even tastier if you let it cool down, then heat it again before eating.

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