Steps

1. Cut the pork belly into small pieces with scissors. [Tip!] Cut them finely so they blend well with the takikomi gohan. A knife can also be used.
   🕒 01:34
2. Use the bell peppers whole, with their stems on.
   🕒 03:46
3. Sprinkle salt and pepper to taste over all the cut pork belly.
   🕒 03:53
4. Heat a frying pan with a little oil, then pan-fry the bell peppers and pork belly over high heat. [Tip!] Since fat will render from the pork, applying oil just enough for the bell peppers is sufficient. Browning them adds more aroma.
   🕒 04:07
5. Rinse 2 rice cups (300g) of rice, then discard the water once.
   🕒 05:14
6. Sauté and fry the bell peppers and pork belly until browned. Flip them occasionally to brown all sides. [Tip!] Adjust by slightly overlapping the pork belly to prevent it from becoming too crispy.
   🕒 05:26
7. Rinse the rice about two more times.
   🕒 06:18
8. Once the pork is browned, push it to the side of the pan and use the rendered pork fat to fry the bell peppers.
   🕒 07:02
9. Add a small amount of water to the rinsed rice and let it absorb.
   🕒 07:34
10. Once the pork and bell peppers are browned all over, turn off the heat.
    🕒 08:25
11. Put the absorbed rice into the rice cooker pot, then add 2 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), and 1.5 tsp Chinese seasoning.
    🕒 08:49
12. Add water to the pot up to the 2 rice cups line. [Tip!] Since the seasonings add to the liquid volume, adjust precisely to the line.
    🕒 09:55
13. Place the pan-fried pork belly and whole bell peppers on top of the rice in the pot, then cook in normal mode.
    🕒 10:17
14. If desired, add a small amount of the remaining pork fat from the frying pan to the pot. [Tip!] Adding the fat enhances the umami and results in firmer rice. You can omit it if you prefer.
    🕒 11:47
15. Cut the eggplant into irregular chunks.
    🕒 13:55
16. Place the irregularly cut eggplant 1 (180g) into a heat-resistant container and microwave for 1.5 minutes. [Tip!] Microwaving prevents the leakage of anthocyanin (nasunin), which helps maintain the eggplant's color.
    🕒 16:47
17. In a pot, add 500cc water, the microwaved eggplant, 1 tsp chicken stock powder, 1 tsp kombu dashi powder, 1 pinch salt, and 5 dashes pepper, then heat.
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18. Add 1 tsp sesame oil for finishing.
    🕒 18:15
19. Taste, then serve in a bowl. It's done.
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20. Once cooked, mash the whole bell peppers while mixing everything together.
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21. Serve in a bowl. Optionally, garnish with yuzu pepper paste. [Tip!] Yuzu pepper paste is perfect for a change of flavor.
    🕒 21:00