Spring Cabbage Twice-Cooked Pork with Chinese Egg Drop Soup Set Meal

Put water in a pot and set it over heat to start bringing the base for the Chinese egg drop soup to a boil.

Remove the seeds from the green peppers, cut them into irregular chunks, and put them straight into the frying pan.

Tear the cabbage by hand into pieces, dividing each leaf into several parts, and add them to the same frying pan as the green peppers.

Add sake, granulated chicken stock powder, and soy sauce to the boiling water, bring it back to a boil, and let the alcohol in the sake cook off.

Prepare the potato starch slurry and, once it is mixed, pour it in all at once while swirling the pot to dissolve it. Bring back to a boil and heat until the starchy taste is gone, then turn off the heat and set aside.

Drizzle sesame oil over the vegetables in the frying pan and toss to coat the surfaces evenly with oil.

Turn on the heat, cover with a lid, and steam-fry for about 4 minutes total. Turn the vegetables partway through so they do not burn.

Make the seasoning mix. Combine miso, sugar, mirin, sake, granulated chicken stock powder, grated ginger, and soy sauce and mix well.

Cut the pork belly into 3-4 cm wide pieces and season lightly with salt and black pepper, rubbing it all over.

Check the vegetables, turn them once, cover again, and continue cooking. Once they have wilted down, transfer them to a serving dish.

Put the pork belly into the empty frying pan and sear it over high heat. Return the vegetables, add the seasoning mix, and stir-fry everything together.

Bring the soup back to a boil and pour in the beaten egg in a thin stream to create delicate egg ribbons. Turn off the heat, ladle into a bowl, and add green onion and sesame oil as desired. Serve with rice and the twice-cooked pork to complete the set meal.