Steps

1. Julienne 10g ginger.
   🕒 02:31
2. Wash 500g napa cabbage and cut off the core.
   🕒 02:49
3. Cut the napa cabbage in half lengthwise from the center, then slice it diagonally outwards. 【Tip!】 Slicing with the blade sliding away from you creates a wider cut surface, allowing the flavors to penetrate easily.
   🕒 02:55
4. If the 250g thinly sliced pork pieces are too large, tear them into bite-sized pieces.
   🕒 03:33
5. Add 1 tbsp sake, 2 tsp potato starch, and 2 pinches salt to the thinly sliced pork and massage well. 【Tip!】 Coating the meat with potato starch helps prevent it from becoming tough.
   🕒 03:53
6. Heat 1 tbsp vegetable oil in a large frying pan.
   🕒 05:54
7. Add all the napa cabbage and stir-fry until it wilts and becomes translucent. 【Tip!】 Stir-frying the napa cabbage first enhances its aroma and helps it absorb flavors better.
   🕒 06:03
8. To the stir-fried napa cabbage, add the julienned ginger, 350cc water, 1 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), 3g bonito powder, 5 shakes MSG(Ajinomoto) (MSG), 1/3 tsp salt, and 1 tsp oyster sauce.
   🕒 06:39
9. Cover and simmer for about 7 minutes until the napa cabbage is tender.
   🕒 07:30
10. Spread the seasoned thinly sliced pork over the simmered napa cabbage and cook until the pork is done.
    🕒 07:43
11. If too much moisture has evaporated, add a little water. Then add a slurry made from 2 tsp potato starch and 1 tbsp sake, and simmer while stirring until thickened.
    🕒 08:17
12. Finish by sprinkling with black pepper to taste.
    🕒 08:37