• Spring onions (shin-tamanegi)2 medium
• Pork belly, thinly sliced130g
• Garlic (tube), optionalto taste
• Oila small amount
• ★Soy sauce2 tbsp
• ★Shichimi togarashi (7-spice blend)to taste

1. 1

   Cut the 130g pork belly into 3cm pieces. Halve the 2 medium spring onions lengthwise, then cut them into 1cm-wide slices against the grain.

2. 2

   Heat a small amount of oil in a frying pan. Add the garlic (to taste) to release its aroma, then add the pork and lightly stir-fry.

3. 3

   Add the spring onions and lightly stir-fry while breaking them apart. Cover with a lid and heat on medium-low heat for several minutes, allowing the ingredients to cook slowly.

4. 4

   Stir occasionally while simmering. When the spring onions become very tender, add the ★2 tbsp soy sauce. Remove the lid and continue simmering to reduce the liquid.

5. 5

   When the liquid reduces and the flavors are well absorbed, remove from heat and transfer to a serving dish. Sprinkle with ★shichimi togarashi to taste and serve.

Since spring onions release plenty of moisture during cooking, you don't need to add water. Adjust the soy sauce amount to your taste preference. Spring onions shrink significantly when cooked, so using 2 or more is recommended.

• Calories320 kcal
• Protein16 g
• Fat18 g
• Carbs18 g
• Sodium1.8 g