Steps

1. Trim the root ends off the 15g Garlic and cut it in half lengthwise.
   🕒 00:17
2. Peel the skin off the cut Garlic.
   🕒 00:40
3. Remove the garlic sprouts using a toothpick or similar tool. [Key Tip!] Garlic sprouts have a strong bitterness and can cause an unpleasant taste, so always remove them.
   🕒 00:50
4. Grate all the Garlic into a large bowl.
   🕒 01:09
5. Grate 8g Ginger into the same bowl.
   🕒 01:30
6. Add 1 tsp Sugar and 2 tsp Chicken Bouillon Powder to the bowl.
   🕒 01:48
7. Add 1/2 tbsp Miso Paste and 1 tbsp Mentsuyu (Noodle Soup Base) to the bowl. [Key Tip!] Adding mentsuyu provides a bonito flavor, adding depth to the dish.
   🕒 01:59
8. Mix thoroughly with a rubber spatula until the miso paste is dissolved and there are no lumps.
   🕒 02:18
9. Add 100ml Cooking Sake (Rice Wine) and 300ml Water to the bowl and mix well to create the seasoned sauce.
   🕒 02:31
10. Cut the 4 pieces (200g) Kirimochi into quarters so they cook through and are easy to eat. [Key Tip!] When cutting mochi, place the mochi at the base of the knife, place your left hand on the back of the blade, and apply weight slowly to cut without slipping.
    🕒 02:55
11. In a new bowl, trim only the hard ends off the 1 pack Enoki Mushrooms while still in the bag.
    🕒 03:28
12. Tear the trimmed Enoki Mushrooms into bite-sized pieces by hand.
    🕒 03:49
13. Add the 200g Kimchi, including its red juice, to the bowl. [Key Tip!] The juice from kimchi contains fermented umami, so using it as a base for the flavor is essential.
    🕒 04:00
14. Cut the 150g Pork Belly into bite-sized pieces.
    🕒 04:27
15. Add the cut Pork Belly to the bowl with the enoki mushrooms and kimchi, breaking it apart as you add it.
    🕒 04:42
16. Add 2 tbsp Sesame Oil and mix well by kneading with your hands. [Key Tip!] Marinating the pork and slightly wilting the enoki mushrooms allows them to cook through faster and for the flavors to meld better.
    🕒 04:52
17. Press down firmly to ensure the kimchi is well incorporated.
    🕒 05:27
18. Heat a deep frying pan over medium heat. Once warm, add all the ingredients you just mixed, without adding any oil.
    🕒 05:37
19. Stir-fry the pork and kimchi until fragrant and cooked through.
    🕒 05:56
20. Pour all the prepared seasoned sauce over the stir-fried ingredients.
    🕒 06:10
21. Add the Kirimochi and mix well, ensuring the mochi is submerged in the soup.
    🕒 06:17
22. Confirm that the stew is boiling thoroughly in the center, then reduce heat to low.
    🕒 06:32
23. Cover with a lid and simmer for 5 minutes to cook the mochi and draw out the umami from the ingredients into the soup.
    🕒 06:42
24. After 5 minutes, remove the lid, taste, and add Water if necessary to adjust the flavor.
    🕒 06:51
25. Turn off the heat and generously add Mitsuba (Japanese Parsley). [Key Tip!] Lightly pat the Mitsuba with your hands to release its richer aroma.
    🕒 07:09
26. Cover with the lid again and let it steam for about 1 minute using residual heat to lightly cook the Mitsuba. [Key Tip!] Mitsuba's aroma can dissipate if overcooked, so lightly cooking it with residual heat is key.
    🕒 07:32
27. Serve in a bowl. Your "Addictive Pork Belly and Mochi Kimchi Stew" is ready!
    🕒 07:45