Steps

1. Cut the konjac (200g) into 8 equal pieces.
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2. Rub the cut konjac with 1 tsp sugar and 1/2 tsp salt to remove bitterness. (Key Tip: Rubbing with salt and sugar is a simple way to remove bitterness.)
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3. Rinse the konjac under water and pat it thoroughly dry.
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4. Cut the pork belly (180g) into 3 equal pieces (or halves). (Key Tip: If the pork pieces are too short, they may not wrap cleanly. Adjust the length to match the konjac pieces.)
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5. Wrap one side of the konjac with a piece of pork belly, then wrap the other side to cover it completely. (Key Tip: If your pork belly slices are short, use them to ensure the konjac is fully covered.)
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6. Lightly dust the surface of the konjac with pork belly with all-purpose flour. (Key Tip: Dusting with flour and searing with the seam side down results in a beautiful finish.)
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7. In a bowl, combine 50ml water (approx. 3-4 tbsp), 1 tbsp soy sauce, 1 tbsp mirin (sweet rice wine), and 1/2 tbsp sugar.
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8. Place the pork-wrapped konjac seam-side down in a frying pan and heat over medium heat.
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9. Once the pan is hot, add a small amount of oil and sear until the bottom side is browned.
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10. Flip and continue searing until all sides are browned. (Key Tip: This searing process renders excess fat, making the dish healthier.)
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11. Wipe away any excess oil with a paper towel.
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12. Add the combined seasonings and bring to a boil over medium-high heat.
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13. Add the boiled egg. (Key Tip: Adding the boiled egg while simmering allows you to easily make a seasoned egg.)
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14. Flip the ingredients occasionally and simmer until the sauce is slightly reduced.
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15. Plate and serve. (Key Tip: Serving with blanched green beans or komatsuna is also recommended.)
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