Steps

1. Wash 1 Sweet Potato, cut it in half lengthwise with the skin on. Then, cut into 1.5cm thick slices.
   🕒 02:02
2. Soak the cut Sweet Potatoes in salt water that tastes slightly salty for about 5 minutes. (This is the key!) Soaking in salt water removes bitterness, prevents the broth from becoming cloudy, and adds a subtle saltiness.
   🕒 02:40
3. Trim the ends of 4 Green Beans and cut them in half.
   🕒 03:09
4. Cut 2 slices Pork Shoulder (for sautéing) into bite-sized pieces.
   🕒 03:31
5. In a frying pan, combine 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Mirin (Sweet Rice Wine), 1 tbsp Soy Sauce, and 1 tbsp Sugar to create the seasoning mixture.
   🕒 03:56
6. While the seasoning mixture is still cold, add the pork and simmer over medium heat for 5-6 minutes. (This is the key!) Simmering the pork first concentrates the flavor, allowing it to fully absorb the seasoning.
   🕒 04:15
7. Once reduced, add the drained sweet potatoes, spreading them out without overlapping. Pour in 200cc Water, cover with a lid (otoshibuta), and simmer over medium heat for 7-8 minutes.
   🕒 07:14
8. Add the green beans and simmer for another 3 minutes.
   🕒 08:24
9. When the sweet potatoes are tender, turn off the heat and let it sit with the lid on for about 5 minutes. (This is the key!) Letting it rest with residual heat allows the flavors to deeply penetrate the sweet potatoes, making them even more delicious.
   🕒 08:45
10. Plate the dish and sprinkle with Shichimi Togarashi (Japanese Seven Spice) (a pinch), if desired.
    🕒 09:11