Yakiniku Spinach ｜ Kenmasu Cooking's recipe transcription

Remove the calyx of spinach, wash well with water, and cut into 3 cm widths.
Slice the onion into 1mm width.
Cut the pork into 2 cm widths.

Spread the spinach stalks down in a frying pan.
Sprinkle with sake, light salt and water, cover and ignite, and steam for about 3 minutes.
Drain the spinach and pour it on a plate.

Add oil to a frying pan and fry the pork.
When 80% is cooked, add onions and fry.
When the onions become transparent, add the sauce of grilled meat, fry for a while, and sprinkle on the spinach on the plate to complete.