Cut the root of the shimeji mushrooms, slice into 1cm pieces, and separate by hand. Grate the daikon and lightly squeeze out excess water. Trim the root of the kaiware sprouts and cut into thirds.

In a bowl, mix the grated daikon, ponzu sauce, and kaiware sprouts to create the ponzu daikon sauce.

Heat salad oil in a frying pan over medium heat. Add the pork and stir-fry until the color changes. Add the shimeji mushrooms and cook for about 2 minutes until softened. Then add the bean sprouts and stir-fry for 1–1.5 minutes until slightly softened. Season with salt and pepper and mix well.