Steps

1. Wash the skins of 15 small new potatoes (approx. 500g), wrap them in plastic wrap, and microwave. This is the key! Microwaving whole new potatoes creates their signature tender and fluffy texture.
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2. Cut the microwaved new potatoes in half.
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3. Peel 1 carrot (approx. 100g) and cut it into bite-sized irregular pieces.
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4. Thinly slice 1/2 onion.
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5. Cut 150g of thinly sliced pork belly into bite-sized pieces.
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6. Heat 2 tbsp of sesame oil in a frying pan and pan-fry the microwaved new potatoes until golden brown. This is the key! Pan-frying new potatoes with their skins on in sesame oil makes them absorb flavor better and enhances their aroma.
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7. Briefly wipe off any excess oil that has come out from the potatoes.
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8. Add the pork belly and stir-fry while lightly breaking it up.
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9. Once the meat changes color, add the onion and carrot and stir everything together briefly.
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10. Add 3 tbsp of Cooking Sake (Rice Wine) and 250ml of water and bring to a boil. Skim off any scum that rises to the surface.
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11. Add 2 to 2.5 tbsp of Japanese Sugar, partially cover with a lid, and simmer over low heat. This is the key! Adding the sugar first ('sugar-first' method) makes the meat moist and tender, and helps the soy sauce flavor penetrate better.
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12. Check if the carrots are cooked through.
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13. Add 3 tbsp of Soy Sauce, increase heat, and reduce the liquid to condense the flavors. This is the key! Reducing the liquid thoroughly helps the sauce cling well to the new potatoes with their skins on.
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14. Transfer to a serving dish and sprinkle with chopped green onions.
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