Steps

1. Peel 15g of garlic and slice all of it into rounds.
   🕒 01:51
2. Crush some of the sliced garlic and mince it.
   🕒 02:08
3. Cut 80g of pork belly into 1cm wide pieces.
   🕒 02:30
4. Lightly break apart 350g of firm tofu, then press firmly by hand to remove excess water. Mash it further until it resembles rice.
   🕒 03:10
5. Heat 1½ tsp of vegetable oil in a frying pan and stir-fry the mashed firm tofu over high heat.
   🕒 03:41
6. As you stir-fry, absorb any moisture that comes out with a paper towel and continue stir-frying patiently until all moisture has evaporated.
   🕒 08:47
7. Once the moisture has evaporated and the tofu has developed a rice-like texture, add the minced garlic and continue to stir-fry. [PRO TIP!] By stir-frying over high heat and thoroughly evaporating the tofu's moisture, you'll achieve a texture similar to rice.
   🕒 09:49
8. Push the tofu to one side, add 10g of butter and the sliced garlic to the empty space, and stir-fry over medium heat to make garlic chips.
   🕒 10:00
9. Once the garlic turns a nice golden brown, remove the garlic chips to a plate.
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10. Add the pork belly to the empty space, sprinkle with salt and pepper to taste, and stir-fry until lightly browned.
    🕒 10:57
11. After mixing everything together, crack in 1 egg. Once the egg white sets, scramble it and mix it throughout the dish.
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12. Drizzle in 2 tsp of soy sauce to develop its roasted aroma.
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13. Add 2/3 tsp of Hondashi and 1 pinch of salt, then stir-fry to combine everything.
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14. Finally, grind in black pepper to taste, mix everything, and turn off the heat.
    🕒 12:55
15. Serve on a plate, then sprinkle with the reserved garlic chips, dried parsley to taste, and scallions to taste. Enjoy!
    🕒 13:22