Steps

1. Finely julienne 10g of ginger and slice 3 cloves of garlic.
   🕒 01:45
2. Place the sliced ginger and garlic in a frying pan.
   🕒 02:27
3. Add enough vegetable oil (for cooking) to cover the ginger and garlic in the pan, and heat over low heat until simmering.
   🕒 03:31
4. Once simmering, turn off the heat and allow the residual heat to cook the ingredients.
   🕒 04:11
5. Cut 1 onion in half and then into wedges.
   🕒 04:29
6. Chop 1/2 pack of kaiware sprouts into 1cm lengths.
   🕒 04:50
7. Remove the core from 1 tomato and dice it into 1cm cubes.
   🕒 05:10
8. In a bowl, combine 300g of grated daikon radish with the chopped kaiware sprouts and tomato.
   🕒 05:55
9. Add 1 pinch of salt and 1 tsp of toasted sesame oil to the bowl, mix well, and chill in the refrigerator.
   🕒 05:59
10. Cut 700g of pork belly into bite-sized pieces.
    🕒 06:39
11. Heat the frying pan from before over high heat and add the onion.
    🕒 07:49
12. Sprinkle with salt (to taste) and stir-fry over medium heat until the onion softens.
    🕒 08:22
13. Boil water in a separate pot and quickly blanch the cut pork belly to remove excess fat. (This is the key!) Blanching briefly is essential to remove fat and prevent the meat from sticking.
    🕒 08:31
14. Lightly drain the blanched pork belly and add it to the frying pan with the stir-fried onion.
    🕒 09:05
15. Once the oil is coating everything, turn the heat to high and add approx. 50cc of cooking sake (rice wine).
    🕒 10:01
16. Add approx. 50cc of light soy sauce, a pinch of white pepper, and 1.5 tbsp of sugar, and simmer until coated.
    🕒 10:36
17. To avoid overcooking, add a little mirin (sweet rice wine) and a little sesame oil, and mix lightly.
    🕒 11:36
18. Serve rice in bowls, making a well in the center.
    🕒 12:16
19. Top the rice with the pork and sauce mixture, and drizzle a little of the liquid over it.
    🕒 12:39
20. Pile the chilled grated daikon radish and vegetable mixture on top of the pork sauce. Place 1 egg in the center and serve.
    🕒 13:12