Mizuna Pork Roll for Bento

• 5 to 6 slices Thinly sliced pork
• 1/2 bunch Mizuna
• 1 Salt and pepper (for seasoning)
• 1 tbsp Flour
• 1 tsp Vegetable oil (for sauteing)
• 1 tbsp Sake
• 1 tbsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Mirin

1. Lay the thinly sliced pork and season with salt and pepper.
2. Keep the roots of the mizuna intact and roll it in the pork.
3. Sprinkle some flour and tap off the excess.
4. Turn off the heat and cover the frying pan with a lid when the sauce has boiled down and the rolls are covered with the sauce completely.
5. Allow it to cook in residual heat.
6. Add all ingredients to the fry pan when the pork has browned and cook it till the liquid boils down.
7. Try to cover the pork with the sauce while you cook it.
8. Turn off the heat and cover the fry pan with a lid when the sauce has boiled down and the rolls are covered with the sauce completely.
9. Allow it to cook in residual heat.
10. Cut off the roots of the potherb mustard when it has cooled down a little, cut it into bite size, then it is done!

pork, mizuna, salt, flour, vegetable oil, sake, sugar, soy sauce, mirin

Taken from cookpad.com/us/recipes/156465-mizuna-pork-roll-for-bento (may not work)