Steps

1. Trim the root of the spinach and wash 1 bunch thoroughly.
   🕒 00:55
2. Roughly chop the spinach into 2 portions, separating leaves and stems.
   🕒 01:38
3. In a heatproof container, combine 2 tbsp Mirin (Sweet Rice Wine) and 2 tbsp Cooking Sake (Rice Wine). Microwave to evaporate the alcohol. (Tip: You can also evaporate the alcohol in a pot or pan.)
   🕒 01:58
4. To the heated mirin and sake, add 2 tbsp Soy Sauce and 1-2 tbsp Lemon Juice and mix. For extra aroma and color, add grated zest from an organic lemon, if desired. (Tip: Lemon zest adds great aroma and color. You can also use other citrus fruits like yuzu.)
   🕒 02:33
5. Bring 600ml of water to a boil in a pot. Add 5g of dried bonito flakes and reduce heat to simmer for a short while to extract flavor. (Tip: You can also use store-bought dashi stock.)
   🕒 03:33
6. Turn off the heat and remove the bonito flakes. You can strain the stock by squeezing the flakes. (Tip: The leftover bonito flakes can be mixed with soy sauce to make okaka.)
   🕒 03:51
7. Add 1 tsp Salt and 2 tbsp Cooking Sake (Rice Wine) to the dashi stock and season to taste.
   🕒 04:45
8. Once the stock is gently simmering, reduce to low heat. Carefully shabu-shabu 200g of pork loin for shabu-shabu in the stock, ensuring the surface is just rippling. (Tip: If the heat is too high, the pork will become tough.)
   🕒 04:54
9. Once the pork changes color, drain briefly and arrange on a serving plate. Stack the slices to keep them warm.
   🕒 05:22
10. Skim off any scum that rises to the surface of the stock from the pork.
    🕒 06:02
11. Using the flavorful stock from the pork, quickly shabu-shabu the spinach stems.
    🕒 06:14
12. Add the spinach leaves to the pot and cook briefly. (Tip: Modern spinach has less bitterness, so a quick cook is sufficient.)
    🕒 06:37
13. Arrange the cooked spinach on the serving plate.
    🕒 06:57
14. Top the pork and spinach with 50g of grated daikon radish and pour the prepared lemon ponzu sauce over it.
    🕒 07:19