For seasoning pork before frying:
Tamari soy sauce

Other seasonings:
10cc tamari soy sauce
50cc soy sauce
1 tablespoon sake
2 tablespoons sugar
A dash synthetic flavoring
A dash pepper
500cc water
Some water with potato starch mixture
1 tablespoon sesame oil
3 star anise seeds
Sansho (Japanese pepper) seeds

1. To prepare the pork shanks, boil them in water with green onion, ginger root and sake in a covered pan for 10 minutes.Then, rinse the surface of the shanks with hot water, drain and remove excess water, and cut into several pieces.
2. Sprinkle tamari soy sauce over the surface of the pork, and deep fry in oil at high temperature until the surface turns brown. Dip in hot water and drain.
3. Combine the seasonings (tamari soy sauce, soy sauce, sake,sugar, synthetic flavoring and pepper) and water in a pan and bring to a boil. Add star anise, Japanese pepper seeds, green onion and ginger root wrapped in kitchen paper, and cook for a while.
4. Fry peeled garlic, green onion and ginger in a greased pressure cooker, add pork and fry more, then add the sauce prepared in 3.. Bring to a boil, cover and cook at high pressure for 30 minutes.
5. Boil komatsuna briefly and soak in cold water to make it bright green. Drain the water and cook in seasoned sauce.
6. Remove the pressure cooker from the heat after 30 minutes of cooking in 4., and set aside with the lid on until the pin goes down.
7. Open the lid of the pressure cooker, take out the pork and serve with Komatsuna cut into pieces. Strain the sauce and pour it over the dish.