• Napa cabbage4 leaves
• Carrot4 cm
• Pork belly (sliced)100g
• Spinacha pinch
• Onion1/4
• Fresh gingera pinch
• ★Soy sauce2 tbsp
• ★Sake1 tbsp
• ★Mirin1 tbsp
• ★Water200cc
• ★Katakuriko (potato starch)2 tbsp

1. 1

   In a frying pan, stir-fry 100g of pork belly and a pinch of finely minced fresh ginger until lightly cooked through.

2. 2

   Add 4 leaves of napa cabbage cut into thin strips, 4 cm of carrot sliced into rounds, and 1/4 onion sliced, then stir-fry everything together.

3. 3

   Add 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, and 200cc water, then add a pinch of pre-boiled spinach and simmer.

4. 4

   Dissolve 2 tbsp katakuriko (potato starch) in 2 tbsp water, slowly pour it in from the edge of the pan while stirring to thicken the sauce, and it's done.

Fresh ginger can be omitted, but adding it gives the dish extra depth and richness of flavor.

• Calories160 kcal
• Protein6.2 g
• Fat9 g
• Carbs12 g
• Sodium1.4 g