Steps

1. Peel the potatoes.
   🕒 02:23
2. Cut the peeled potatoes into large bite-sized pieces. (Key Tip!) Cutting the potatoes large makes them more delicious.
   🕒 02:45
3. Briefly rinse the cut potatoes under water and drain. (Key Tip!) Soaking potatoes in water for too long will cause the starch to escape, reducing their fluffy texture. Just a quick rinse is fine.
   🕒 03:14
4. Remove the core from the onion and slice thinly.
   🕒 03:37
5. Cut the pork belly slices into approximately 5cm lengths.
   🕒 04:05
6. Lightly separate the cut pork pieces. (Key Tip!) Separating the meat before stir-frying prevents it from clumping and ensures even cooking.
   🕒 04:19
7. Heat 1 tbsp of sesame oil in a frying pan over medium heat and stir-fry the pork. (Key Tip!) Using the opposite end of your chopsticks makes it easier to stir-fry without piercing the meat.
   🕒 05:08
8. Once the pork pieces have separated, spread them out and stir-fry until they develop some browning.
   🕒 05:53
9. Add the sliced potatoes and onions to the stir-fried pork, and cook to coat them with the pork fat.
   🕒 06:21
10. Once the vegetables are coated with oil, add [A] – 300cc of water, 100cc of Cooking Sake (Rice Wine), 3 tbsp of Soy Sauce, and 2 tbsp of Sugar – and bring to a boil.
    🕒 06:47
11. Add the 10g of salted kelp. (Key Tip!) The kelp releases its own broth, so additional dashi is unnecessary. The salted kelp also adds a delicious texture as a topping.
    🕒 07:10
12. Once boiling, cover with aluminum foil and simmer on low to medium heat for 10 minutes. (Key Tip!) Using a lid allows the liquid to circulate, ensuring even flavor distribution even with minimal liquid. Check for doneness by inserting a skewer into a potato.
    🕒 08:00
13. Turn off the heat and let it sit to cool down. (Key Tip!) Stews absorb flavor as they cool, so allowing it to cool once will make it even more delicious.
    🕒 09:19
14. Reheat and serve.
    🕒 09:50