Remove the core of the cabbage and cut into bite-sized pieces. Slice the potato into 5mm thick pieces.

Cut the carrot into 2-3mm thick slices and chop the chives into 4cm lengths.

Heat sesame oil in a pot over medium heat. Add pork and grated garlic, and stir-fry until the pork changes color.

Add potato and carrot to the pot, and stir-fry until the edges of the potato become translucent.

Add cabbage, sake, and water to the pot. Bring to a boil, skim off any foam, and simmer for 5 minutes.