■ Sliced ​​pork...200g

■ Kikurage mushrooms...6 to 7 pieces

■Onion…1/2 piece

■ Carrots ... 1/3 pieces

■ Broccoli…1/2 bunch

■ Garlic…1 clove

■ Quail eggs ... 6 pieces

■ Bonito Soup Stock with Flying Fish (contents) … 1 bag(s)

■ Sake…1 tbsp

■Salt and pepper…a little

■ Sesame oil ... 1 tablespoon

■ Salad oil ... 1 tablespoon

① Divide the broccoli into florets and boil until firm. Cut the carrots into strips and boil them.

② Finely chop the garlic, cut the wood ear mushrooms, and cut the pork into easy-to-eat pieces. Cut the onion into wedges.

③Heat the salad oil in a frying pan, add the garlic and stir-fry. When the aroma comes out, stir-fry the pork. When the pork is cooked, add onions, wood ear mushrooms, carrots, broccoli, quail eggs, sake, and the contents of Bonito Soup Stock with Flying Fish and stir-fry.

④Taste with salt and pepper, then add sesame oil for flavor.

*The recipe uses fresh mushrooms, but if using dried mushrooms, soak them in water.