A recipe for the incredibly delicious "Green Onion Salt Pork Kalbi Bento" developed seriously by Mr. Ryuji, made with just meat and rice. The thick special green onion sauce and fragrant pork belly create an exquisite harmony, enjoyable even when cold. It's a perfectly satisfying dish for a bento.
Ingredients
Main Ingredients (1 serving)
- Green onion 25g
- Potato starch 1/2 tsp
- Cooked rice 200g
- Red pickled ginger to taste
- Pork belly 100g
Seasonings
- [A] Chicken stock 1 tsp
- [A] Sake 1/2 tbsp
- [A] Water 1 tbsp
- [A] MSG(Ajinomoto) (MSG) 2 dashes
- [A] Lemon juice 1/2 tsp
- [A] Mirin (Sweet Rice Wine) 1 tsp
- [A] Sugar 1/2 tsp
- [A] Sesame oil 1 tsp
- [A] Black pepper to taste
- [A] Grated garlic 1/2 clove
- Sesame oil 2 tsp
- Grated garlic 1/2 clove
- Salt 1 pinch
Steps
- Finely chop 25g green onion.
- In a bowl, combine 1 tsp chicken stock, 1/2 tbsp sake, 1 tbsp water, 1/2 tsp potato starch, 2 dashes MSG(Ajinomoto) (MSG), 1/2 tsp lemon juice, 1 tsp Mirin (Sweet Rice Wine), 1/2 tsp sugar, 1 tsp sesame oil, black pepper to taste, and 1/2 clove grated garlic. Add the finely chopped green onion and mix well to create the green onion sauce.
- Cut 100g pork belly into 4-5cm lengths and season with 1 pinch salt.
- Heat 2 tsp sesame oil in a frying pan. Add the seasoned pork belly, separating the slices, and stir-fry until browned.
- While stir-frying the pork, add 1/2 clove grated garlic to enhance the aroma.
- Remove the lightly browned pork from the heat and arrange it over 200g cooked rice in a bento box.
- In the same frying pan used for the pork, mix the prepared green onion sauce well, then add it. Heat over low to medium heat, stirring, until it thickens.
- Generously pour the thickened green onion sauce over the pork and serve with red pickled ginger to taste. [Pro Tip!] By thickening the sauce, it won't soak into the rice too much, making it delicious even when cold.
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