Now that it is getting colder, in-season komatsuna greens were used in the recipe. But enjoy the dish with your local greens. All it takes is to add the ingredients in turn to a pot with water.

His top picks for autumnal planting include mizuna, mibuna, komatsuna, and mustard greens, which sprout swiftly during mild fall weather and inject distinctive zest and texture into winter meals.

240 grams thick deep-fried tofu (“atsu-age”), 40 grams “eryngii” mushroom, 60 grams “shimeji” mushroom, 100 grams komatsuna green, 100 grams pork belly slices, some sake, soy sauce and ...