Steps

1. First, mince 5g garlic and 5g ginger.
   🕒 03:04
2. Trim the roots off the enoki mushrooms and cut them in half. Slice king oyster mushrooms into bite-sized pieces. Prepare other mushrooms as desired.
   🕒 03:37
3. Place 250g thinly sliced pork in a bowl, add 2 tsp potato starch and 1 tbsp sake, and massage well. 【PRO TIP!】 Coating the meat with potato starch and sake prevents moisture from escaping, resulting in a tender finish. This pre-treatment is not necessary for pork belly or loin.
   🕒 04:37
4. Cut the vermicelli noodles into shorter pieces with scissors so they are easier to put into the pot.
   🕒 06:02
5. Heat sesame oil in a pot over medium heat, then spread out 400g mushrooms of your choice and sear until fragrant. 【PRO TIP!】 Instead of stir-frying, sear them to get a nice char, which enhances the aroma and flavor.
   🕒 06:30
6. Once the mushrooms are somewhat sautéed, add the minced garlic and ginger.
   🕒 08:12
7. Once sautéed, add 650cc water, 2 tbsp sake, 2.5 tsp chicken bouillon powder, 4 tsp oyster sauce, and 4 tsp soy sauce, then bring to a boil.
   🕒 10:43
8. Once boiling, add the shortened 30g vermicelli noodles and simmer for about 5 minutes.
   🕒 12:03
9. After simmering, add the pre-treated thinly sliced pork to the pot, peeling off each slice one by one. 【PRO TIP!】 Do not add all the meat at once; adding it slice by slice prevents it from clumping together and ensures even cooking.
   🕒 14:11
10. Simmer until the meat changes color.
    🕒 14:39
11. Serve in a bowl, sprinkle with chopped green onion, and drizzle with chili oil to taste. Enjoy!
    🕒 14:45