Cut the roots off the komatsuna, wash thoroughly, and chop into 3cm pieces. Place the stems and leaves in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 3 minutes.

Mince the garlic and ginger.

Place the microwaved komatsuna in water to cool, then drain thoroughly.

Heat sesame oil in a frying pan, add garlic, ginger, and doubanjiang. Stir until the garlic becomes fragrant, then add the ground pork and stir-fry over medium heat.

Once the pork changes color, add the seasonings (sake, sugar, salt, pepper, and miso) and mix well. Pour in water and simmer for 2 minutes.