the host of this show "Cooking with Dog."

First, let’s cut the vegetables.

Cut out the root part of the onion and detach the layers.

Slice the onion into 1cm or half inch width strips along the grain.

Remove the cap of the shishito peppers.

Put some salt onto the okra

and roll it on a flat surface to remove the fuzz.

Rinse the okra

and remove the water thoroughly.

Then, remove the firm skins between the cap and the pod.

Cut the okra in half lengthwise.

Next, trim off the excess fat from the pork loin slices.

Cut the slices into 3 pieces

and arrange them on the cutting board.

To help coat the pork with the seasonings later,

sprinkle any type of flour on one side.

Now, let’s combine the seasonings.

To the soy sauce, add the sake,

mirin,

sugar,

and grated garlic and ginger root.

Stir the mixture thoroughly.

Let’s make the Butadon.

Place the lettuce leaves onto the slightly cooled steamed rice.

Turn on the burner and add the sesame oil (or vegetable oil).

Arrange the pork slices into the heated pan.

Lightly brown the pork

and then, flip them over.

When the other sides begin to turn white,

remove

and place them onto a plate.

Now, clean the pan with a paper towel.

Add the sesame oil and heat the pan again.

Add the onion, shishito peppers and okra.

Stir the vegetables and distribute the oil evenly.

Then, add the combined seasonings.

Lightly stir

and cover with a lid.

Simmer for 30 seconds to 1 minute.

When the vegetables are still a little crisp, turn off the burner.

Remove them with a mesh stainer

and place the vegetables onto the lettuce leaves.

Now, re-heat the remaining sauce.

Meanwhile, arrange the vegetables in the bowl.

When the sauce begins to boil again,

add the reserved pork slices.

Coat the slices with the sauce thoroughly

and reduce the sauce.

Turn off the burner

and place the pork onto the onion strips in the bowl.

Then, pour the sauce over them.

Sprinkle on the toasted white sesame seeds

and shichimi, seven flavor chili powder.

Finally, garnish with the shiraganegi, the shredded long green onion.

Cooking the pork and vegetables separately

will help avoid overcooking the meat

and also makes the dish visually appealing.

You can also use bell peppers, asparagus and mushrooms for this recipe.

If the mirin is not available, substitute sake and sugar instead.

Good luck in the kitchen.

Please watch our yakibuta ramen video on how to make the Shiraganegi.

Hi! I'm Francisco,

the host of this show, cooking with cat.