Ingredients - 2 hearty servings

(for large size “Fukkura-san”) 

1/2 pound  thinly sliced pork butt (or pork belly)

3 tablespoons  sake

3 tablespoons  soy sauce

1 tablespoon  honey

2/ teaspoons  sesame oil

2 teaspoons  sesame oil

4-6 oz  kabocha pumpkin, cut into 1/3” slices

1/2 pound  asparagus, cut diagonally

5-6  shiitake mushrooms, sliced

1 tablespoon  grated ginger

1 cup  mizuna, cut into 2” length

(Optional condiments)

thinly sliced scallion

ground roasted sesame seeds

la-yu

 

 Procedure

1. 1.In a bowl, combine the sake, soy sauce, honey, and 2 teaspoons of sesame oil.  Marinate the meat for 15-30 minutes.
   

2. 2.In the skillet of Fukkura-san, heat another 2 teaspoons of sesame oil over medium-high heat and lay the kabocha slices.
   

3. 3.Turn the heat to medium.  Add the pork (reserve the marinade), asparagus, and shiitake mushrooms.  (Picture A.)  Close with the lid.
   

4. 4.Over medium-heat, cook for about 5-7 minutes or until the meat is almost cooked through.
   

5. 5.Add the reserved marinade and ginger.  Stir lightly.  Add the mizuna.
   

6. 6.Cover again and cook for additional 1-2 minutes.
   

7. 7.Stir gently again and serve with the condiments.