Steps

1. Cut off the root end of the mizuna.
   🕒 00:18
2. Cut the mizuna in half.
   🕒 00:27
3. Cut the mizuna stems and leaves into pieces approximately 5cm long.
   🕒 00:32
4. Place the cut mizuna in a salad spinner and gently rinse 2-3 times.
   🕒 01:00
5. Add enough water to generously cover the rinsed mizuna and let it soak for about 15 minutes to remove bitterness.
   🕒 01:33
6. Slice the green onion diagonally, making cuts about halfway down without cutting all the way through.
   🕒 01:54
7. Flip the green onion over and make similar diagonal cuts on the other side.
   🕒 02:12
8. Finely chop the green onion from the end. (Key Tip!) To finely chop green onions without crushing them and releasing too much moisture, relax your grip and use your knife with full strokes, imagining you are 'cutting' rather than 'mashing'.
   🕒 02:20
9. In a small frying pan, combine 2 tbsp Soy Sauce, 3 tbsp Vinegar, 2 tbsp Sugar, 1 tsp Chicken Stock Powder, 1 clove worth of Grated Garlic, and 1 tbsp Sesame Oil.
   🕒 02:55
10. Heat the pan over low heat until the mixture just begins to simmer.
    🕒 03:32
11. Once simmering, taste the sauce. If the acidity no longer causes coughing, remove from heat.
    🕒 03:50
12. Add the warm sauce to the bowl with the finely chopped green onions, using a rubber spatula to scrape out all the sauce.
    🕒 03:59
13. Mix everything briefly. The residual heat will cook the green onions slightly and enhance their aroma.
    🕒 04:10
14. Bring water to a boil in a pot for shabu-shabu.
    🕒 04:22
15. Cut 150g Pork Belly into bite-sized pieces.
    🕒 04:28
16. Loosen the cut pork slices by hand beforehand to make shabu-shabu easier.
    🕒 04:38
17. Add salt to the boiling water until it has a slight salty taste, to season the pork as it cooks.
    🕒 04:56
18. Reduce heat to low and slowly shabu-shabu the pork in water that is just starting to gently bubble. (Key Tip!) Boiling the pork in vigorously boiling water will make it tough quickly. Cooking it slowly over low heat retains moisture and results in tender pork.
    🕒 05:07
19. Once the pork has changed color all over, drain it in a colander and let it cool slightly while draining.
    🕒 05:33
20. Add all the shabu-shabu pork to the bowl with the dressing and green onions.
    🕒 05:46
21. While the pork is still warm, mix well with a rubber spatula or spoon to ensure the pork is thoroughly coated and infused with the flavor.
    🕒 05:52
22. Thoroughly drain the water from the mizuna after soaking, using a salad spinner.
    🕒 06:15
23. Add all of the drained 1 bunch Mizuna to a large bowl.
    🕒 06:45
24. Add a pinch of salt to the mizuna and gently toss to distribute the salt evenly. (Key Tip!) Rubbing too vigorously will release excess water and make the mizuna mushy. Mix gently.
    🕒 06:55
25. Add the pork, already mixed with the dressing, to the bowl with the salted mizuna.
    🕒 07:14
26. Gently mix until the mizuna is slightly wilted. (Key Tip!) The salt added to the mizuna wilts it, which helps the flavors meld together and makes it easier to eat. This also helps the seasoning to penetrate better, creating a taste that pairs perfectly with rice, compared to keeping it crisp.
    🕒 07:34
27. Taste and adjust seasoning with a pinch of salt if necessary.
    🕒 07:58