Steps

1. Place the pork belly slices 200g in a bowl. Sprinkle with 1 tbsp cooking sake and 1/2 tsp salt. Gently break apart the pork to coat it evenly with the seasonings and let it sit for about 5 minutes.
   🕒 00:41
2. Tear the cabbage 200g into bite-sized pieces by hand.
   🕒 00:55
3. Add the torn cabbage to boiling water and blanch for about 30 seconds.
   🕒 01:08
4. Drain the blanched cabbage in a colander. (Key Tip!) For the tougher core parts of the cabbage, boil for about 2 minutes for a softer texture.
   🕒 01:17
5. In the same pot, cook the pork, which has been coated with sake and salt, in batches, spreading it out slightly.
   🕒 01:38
6. Lightly boil the pork for 30 seconds to 1 minute until cooked through. Drain in a colander and discard any excess water.
   🕒 01:49
7. Place 2 tbsp mirin in a microwave-safe container and heat for 50 seconds at 600W to evaporate the alcohol.
   🕒 02:11
8. Add 1/2 tsp sugar and 1 tbsp miso to the heated mirin and stir until well combined.
   🕒 02:21
9. Further mix in 1 tbsp mayonnaise, 1 tsp grated garlic, and 1 tbsp ground sesame seeds to create the sesame miso sauce.
   🕒 02:28
10. Arrange the drained cabbage and pork on a plate.
    🕒 02:38
11. If you prefer to eat it warm, lightly microwave the arranged cabbage and pork.
    🕒 02:51
12. Pour the prepared sesame miso sauce over everything.
    🕒 03:02
13. (Key Tip!) The sauce is made in a generous amount. If you find it too light, feel free to add more to your liking.
    🕒 03:12
14. Sprinkle with a pinch of toasted sesame seeds to finish. Enjoy!
    🕒 03:18