Steps

1. Cut off the ends of the cucumber, slice diagonally, then julienne.
   🕒 02:27
2. Arrange the julienned cucumber 180g on a plate and chill in the refrigerator.
   🕒 03:01
3. Grate garlic 1/3 clove and ginger 3g.
   🕒 03:14
4. In a bowl, combine the grated garlic and ginger, sugar 2 tsp, ground sesame seeds 2 tsp, soy sauce 1 1/2 tbsp, miso 1/2 tbsp, vinegar 1 tbsp, sesame oil 1 tsp, MSG(Ajinomoto) (MSG) 6 dashes, and bonito powder 1g, then mix well. [Chef's Tip!] The acidity of the vinegar, sweetness of the sugar, and umami seasoning soften the sharp edges of the soy sauce and miso, resulting in a mellow, rich, and deeply flavored sauce.
   🕒 03:23
5. Chill the prepared sesame miso sauce in the refrigerator.
   🕒 04:29
6. Pour 600cc of hot water into a pot, add MSG(Ajinomoto) (MSG) 6 dashes and salt 2/3 tsp, and bring to a boil. At the same time, prepare a metal tray.
   🕒 04:30
7. Once the water is boiling, add pork belly 200g to the pot, peeling off each slice one by one, and blanch quickly until the color changes.
   🕒 07:31
8. Do not rinse the cooked pork belly with water; spread it on the prepared metal tray and chill in the refrigerator or freezer. [Chef's Tip!] Rinsing with water will drain the umami from the pork. By chilling it on a tray without rinsing, you lock in the delicious flavor. Chilling it in the freezer for about 10 minutes will make it super cold.
   🕒 08:02
9. Crack egg 1 directly into the boiling liquid from the pork belly pot and cook while stirring.
   🕒 08:26
10. Add an additional soy sauce 1 tsp, table pepper 4 dashes, and any remaining grated ginger to the broth and mix well.
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11. Neatly arrange the chilled pork belly on top of the chilled cucumber.
    🕒 09:03
12. Drizzle plenty of sesame miso sauce, and if desired, garnish with Rayu (chili oil) to taste and chili threads to taste. Scatter scallions.
    🕒 09:22
13. Serve the separately prepared pork soup in a bowl and float scallions as a garnish. [Chef's Tip!] We also recommend adding Sichuan pepper salt for a flavor change.
    🕒 09:47