Steps

1. Measure and add 300g of Fukkura-ko rice to the rice cooker pot. 【Chef's Tip!】 Measuring in grams instead of using a measuring cup ensures consistent and accurate cooking results.
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2. Gently rinse the rice about twice. 【Chef's Tip!】 Modern rice is highly refined, so there's no need to scrub vigorously; a light rinse is sufficient.
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3. Add water up to the 2-go mark, and let the rice soak in the pot in the refrigerator for about 30 minutes. 【Chef's Tip!】 Cooking rice from cold water enhances its sweetness. If you have time, soaking the rice makes it even more delicious.
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4. Cook the soaked rice using the 'Quick Cook' mode. 【Chef's Tip!】 Rice soaked in the refrigerator tastes best when cooked using the Quick Cook mode.
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5. Roughly chop 1/8 head of Napa cabbage (approx. 250g).
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6. Arrange the core parts of the Napa cabbage in the steamer basket, placing them towards the front. 【Chef's Tip!】 Layering the Napa cabbage first allows it to absorb the savory juices from the pork, making it more delicious.
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7. Spread 140g of pork belly over the Napa cabbage.
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8. Peel 1 potato (approx. 100g), remove any sprouts, and cut into 4 large pieces. Remove any green parts. 【Chef's Tip!】 New potatoes can be cooked with the skin on, but always remove green parts as they contain toxins.
   🕒 08:39
9. Peel 3 cloves of Japanese garlic (approx. 30g) and place them whole into the steamer basket. 【Chef's Tip!】 Steaming whole garlic cloves gives them a tender, fluffy texture and rich umami flavor.
   🕒 09:49
10. Place 1 salmon fillet (approx. 100g), ideally in a slightly separate section from the meat. 【Chef's Tip!】 Frozen fish can be steamed as is. Steamed fish is recommended because it retains its umami and turns out plump and tender.
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11. Add 1 liter of water to a pot and bring to a boil.
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12. Once steam is actively rising, set the steamer basket and steam over medium-low heat for 15 to 20 minutes. 【Chef's Tip!】 If a bamboo skewer pierces through the potato easily, it's cooked. Even if slightly oversteamed, the pork will remain tender.
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13. Add 500cc of water to a pot and bring to a boil.
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14. Add 2/3 tsp of Hondashi and 2/3 tsp of Kombu dashi.
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15. Add Aosa seaweed to taste to the pot, then reduce heat once it boils.
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16. Turn off the heat and dissolve 2 tbsp of Yamabuki miso.
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17. Serve the cooked rice into bowls.
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18. Once the steamed dish is ready, serve it into individual bowls.
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19. Serve the miso soup into bowls.
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20. Place 1 pack of natto of your choice into a bowl and mix with the sauce as desired.
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