Steps

1. Wash the base of the lettuce and pat it dry.
   🕒 00:34
2. Tear 1 head of lettuce into a salad spinner.
   🕒 01:26
3. Wash the torn lettuce and thoroughly drain the water using a salad spinner. (This is the key!) Draining the water thoroughly prevents the steamed lettuce from becoming mushy.
   🕒 02:02
4. Line the bottom of a frying pan with the drained lettuce.
   🕒 02:37
5. Cut 150g of pork belly into bite-sized pieces using scissors. (This is the key!) Using tongs and scissors allows you to handle the meat without touching it directly.
   🕒 03:11
6. Spread the cut pork belly over the lettuce.
   🕒 04:09
7. Wash your hands and sprinkle a pinch of salt evenly over the pork.
   🕒 04:28
8. Sprinkle a pinch of MSG (Umami Seasoning) over the pork.
   🕒 04:42
9. Drizzle 2 tbsp of Cooking Sake (Rice Wine) over the ingredients.
   🕒 04:50
10. Heat the frying pan over low to medium heat. Once you hear a sizzling sound, reduce the heat to low.
    🕒 05:05
11. Cover with a lid and steam for 10 minutes. (This is the key!) Even if the lettuce is piled high, it will naturally shrink as it cooks, allowing the lid to close.
    🕒 05:23
12. In a bowl for the sauce, add 5g of Miso.
    🕒 05:43
13. Remove the seed from 1 pickled plum (umeboshi) and add it to the bowl with the miso.
    🕒 05:54
14. Mix the pickled plum and miso well to create a plum-miso paste.
    🕒 06:09
15. Turn off the heat after 10 minutes. Add 1 tbsp of cooking liquid from the pork and lettuce pan to the plum-miso paste and mix the sauce. Your dish is complete. (This is the key!) Stretching the sauce with the flavorful liquid from the pork and lettuce creates a harmonious taste.
    🕒 06:29
16. Serve directly from the frying pan to the table.
    🕒 07:45