1Cut the mizuna into 3cm pieces and slice the cucumber into thin strips.
Cut the cherry tomatoes in half lengthwise.

2Bring plenty of water to a boil in a large pot and add 100cc of water (not included in the recipe).
Add the pork loin, spreading it out as you put it in, and when the meat is cooked through, remove it from a colander and let it cool.

3Remove the seeds from the umeboshi and finely chop the plum flesh.
Add (A) and the plum flesh to a bowl and mix together.

4Place mizuna and cucumber in a bowl and top with pork.
Garnish with cherry tomatoes, drizzle the sauce from step 3 over the dish and sprinkle with green onions.

5[Tip:]
If you prefer, you can change the salad oil in the plum sauce to sesame oil.
Adding cold water to boiling water to lower the temperature allows the pork to cook slowly and become tender.
Do not put boiled pork in ice water, as the fat will solidify and the flavor will escape.