Steps

1. Trim the root ends of the komatsuna and wash away any dirt.
   🕒 00:55
2. Roughly chop the komatsuna into 4 equal pieces. Cut them in a way that separates the stems from the leaves.
   🕒 01:21
3. Lightly rub a pinch of salt into the thinly sliced pork belly.
   🕒 01:45
4. Coat the pork with 1 tbsp of potato starch, ensuring it's evenly distributed, and rub it in. [This is the secret!] The potato starch locks in the meat's juices, resulting in a tender texture.
   🕒 02:07
5. In a bowl, combine 1/2 tbsp soy sauce, 1 tbsp sugar, 1 and 1/2 tbsp miso, 2 tbsp cooking sake (rice wine), and grated ginger from 1 clove. Mix well to create the sauce. [This is the secret!] The miso blends perfectly with the pork and komatsuna.
   🕒 02:35
6. Heat 1 tbsp of vegetable oil or sesame oil in a frying pan.
   🕒 03:24
7. Once the oil is heated, add the prepared thinly sliced pork belly and stir-fry, spreading it out. [This is the secret!] Avoid overcooking, which can make the meat tough; stir-fry quickly until the color changes throughout.
   🕒 03:31
8. Once the pork changes color, add the tougher stems of the komatsuna and stir-fry, letting them coat in the pork fat.
   🕒 04:26
9. When the stems become tender, add the prepared sauce and toss to coat. [This is the secret!] Coating the ingredients with the sauce before adding the leaves ensures the flavor penetrates well.
   🕒 05:07
10. Once the sauce coats everything, add the leafy parts of the komatsuna and quickly toss to combine. [This is the secret!] The order in which you add ingredients is crucial for simple stir-fries.
    🕒 05:28
11. Once everything is well integrated, turn off the heat and transfer to a serving dish.
    🕒 05:57
12. Optionally, sprinkle with a pinch of coarsely ground black pepper. [This is the secret!] For an extra kick, feel free to add chili oil, ichimi togarashi (Japanese chili powder), or garlic.
    🕒 06:25