Steps

1. Cut 1/4 bunch (25g) nira (garlic chives) in half, stack, and finely chop. 【Tip!】 Cutting the core and stem in half prevents the aroma from being too strong and allows heat to pass through easily. It is recommended to cut thicker parts in half.
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2. Break 5 pieces Sato's Kirimochi Single Pack Mini by hand into 4 equal parts along the slits.
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3. Place the broken mochi, chopped nira, 35g pizza cheese, and salt and pepper to taste in a bowl and mix well.
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4. Heat 2 tsp sesame oil in a frying pan, spread 50g pork belly in a circular shape, and sprinkle with salt and pepper to taste.
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5. Cook the pork belly over low to medium heat, shaping it as it cooks.
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6. Place the mixed mochi, nira, and cheese mixture on top of the pork, cover, and steam-fry for 3-4 minutes. 【Tip!】 The mochi will melt and form a dough, so no flour is needed.
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7. Once the bottom has melted and the mixture has come together, use a lid to flip it over.
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8. After flipping, cover again and cook for another 3-4 minutes until the entire chijimi is golden brown and crispy.
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9. Add 1 tsp sugar to a bowl.
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10. Add 2 tsp vinegar.
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11. Add 1 tbsp soy sauce.
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12. Add 2 dashes MSG(Ajinomoto) (MSG) and mix. 【Tip!】 Adding MSG(Ajinomoto) (MSG) mellows out the sharp edges of the soy sauce and vinegar, creating a milder flavor.
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13. Add rayu (chili oil) to taste and mix to complete the sauce.
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14. If the mochi puffs up while cooking the chijimi, gently press it down with a spatula or similar utensil to flatten it.
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15. Cook both sides until golden brown and crispy, then transfer to a plate and serve with the completed sauce.
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