Braised Pork Mille-Feuille

After pork is braised with dashi stock, its natural umami flavor increases.
It is perfect with not only rice but wine, beer, sake etc.

Stir-fry the ginger and negi Japanese long onion in a frying pan. Add the pork and sear on all the sides until lightly browned.
Pour the dashi and add all the seasonings into the pan. Cover with a lid, then simmer over low heat until cooked through for about 40 minutes.
When the sauce is thickened or the liquid is almost gone, add additional water to simmer.
When you can easily stick a skewer through the pork, it is done.
Cut it into slices. The slices and greens are arranged in layers like mille-feuille on a serving plate.

pork loin or shoulder (chunk) 400g
dashi stock 400cc
soy sauce 3 Tbsp
honey 3-4 Tbsp
sake rice wine 2 Tbsp
mirin sweet rice wine 3 Tbsp
ginger, minced. 1 small knob
negi Japanese long onion, cut into pieces. 1
Fresh mizuna greens for a garnish, cut into 3-4cm long pieces
Shiso leaves and myoga ginger etc. for a garnish, shredded
Recipes that use your soup Yagicho is recommended