Stir-Fried and Simmered Atsuage and Komatsuna

Cut the komatsuna into 5 cm lengths. Julienne the carrots. Pour boiling water over the atsuage to remove excess oil, then since into 5 mm.

Sauté the ground pork in sesame oil, then once it becomes crumbly, add the carrots and komatsuna, then add the atsu-age, and continue to sauté.

Add the boiling water, Chinese soup stock granules, sugar, soy sauce, salt, and pepper to season.

Once it comes to a boil, add the katakuriko dissolved in water to thicken, then serve.