Steps

1. Separate the stems of Komatsuna 120g lengthwise and place them in a heatproof container.
   🕒 02:05
2. Add the leafy parts to the heatproof container and microwave at 600W for 2 minutes without plastic wrap. [Expert Tip!] Komatsuna has little bitterness, so it can be easily cooked in the microwave.
   🕒 02:42
3. To the heated Komatsuna, add Hondashi 1/2 tsp, Soy Sauce 1/2 tsp, and Yuzu Pepper Paste a pinch, then mix well.
   🕒 03:16
4. Plate the dish and sprinkle with Toasted Sesame Seeds to taste.
   🕒 04:07
5. Cut Green Onion 100g lengthwise, then slice diagonally.
   🕒 04:30
6. Grate Ginger 5g and set aside.
   🕒 05:16
7. Place Ground Pork 250g in a bowl, add Salt 1/3 tsp, and knead well until sticky. [Expert Tip!] Kneading with salt first develops gluten in the meat, resulting in springy meatballs.
   🕒 05:47
8. In a separate bowl, add Sake 2 tsp, Water 2 tsp, Potato Starch 2 and 1/2 tsp, Pepper to taste, and grated Ginger 5g, then mix thoroughly.
   🕒 06:55
9. Add all the seasonings to the bowl of mixed ground pork and knead well again.
   🕒 08:00
10. In a pot, add Water 600cc, Soy Sauce 1 tbsp, Chinese Seasoning 2 and 1/2 tsp, and Ground Pepper 3 dashes, then bring to a boil over high heat.
    🕒 08:26
11. Once the soup is boiling, roll the prepared pork meatballs into bite-sized pieces and add them to the pot (you can shape them by hand or with a spoon).
    🕒 09:44
12. Add Shimeji Mushrooms 100g and simmer until the pork meatballs are cooked through.
    🕒 10:59
13. Add the diagonally sliced Green Onion 100g and Vermicelli Noodles 35g directly, and simmer for a few minutes until the vermicelli softens. [Expert Tip!] Adding the vermicelli without rehydrating it allows it to absorb the savory pork broth, resulting in a delicious finish.
    🕒 12:29
14. Finally, drizzle in Sesame Oil to taste, mix everything, and turn off the heat.
    🕒 13:25
15. Sprinkle with Sansho Pepper to taste, if desired.
    🕒 14:27