Steps

1. Cut 1 stalk of the green part of leek/scallion.
   🕒 03:24
2. Slice 20g ginger thinly.
   🕒 03:27
3. Cut 600g pork belly block into large pieces.
   🕒 05:47
4. Add the cut 600g pork belly block, 20g thinly sliced ginger, 1 stalk of the green part of leek/scallion, 200cc water, and 100cc sake to the rice cooker. Here's a tip! Add sake to remove the pork's gamey smell and enhance its flavor. Adding soy sauce at this stage will toughen the meat, so do not add it yet.
   🕒 06:15
5. Set the rice cooker and start cooking.
   🕒 07:49
6. While the rice cooker is on, boil 5 eggs starting from cold water, then cook for about 10-12 minutes after boiling for hard-boiled eggs. Here's a tip! To make peeling easier, add about 1 tbsp of vinegar to the boiling water.
   🕒 07:51
7. Peel the hard-boiled eggs.
   🕒 09:46
8. Once cooking is finished, open the lid and carefully skim off the fat floating on top. Here's a tip! The skimmed lard can be saved and used for other dishes like fried rice.
   🕒 10:06
9. Add the peeled 5 hard-boiled eggs to the rice cooker, along with 4 and 1/2 tbsp soy sauce, 4 and 1/2 tbsp sugar, 1 tbsp oyster sauce, and 6 dashes of Aji-no-moto. Here's a tip! If you don't have oyster sauce, substitute with 1 tbsp soy sauce and 2/3 tsp sugar, and add one dash of Aji-no-moto.
   🕒 11:16
10. Adjust the position of the eggs and meat so they are well submerged in the braising liquid.
    🕒 12:48
11. Start cooking again and wait until the rice cooker finishes.
    🕒 13:14
12. Once cooking is complete, open the lid and it's done.
    🕒 13:29
13. [Kakuni Fried Rice] Take out 1 piece of kakuni and shred it with chopsticks.
    🕒 14:10
14. If using frozen rice, thaw 200g.
    🕒 14:45
15. Heat 1 and 1/2 tbsp of the reserved kakuni lard in a frying pan over high heat.
    🕒 15:00
16. Once the lard is hot, crack 1 egg into the pan, spread it out, and cook until the edges are crispy.
    🕒 16:39
17. Add 200g warm rice and stir-fry. Add the shredded 1 piece of kakuni and 1 stalk of the white part of leek/scallion (chopped).
    🕒 17:18
18. Pour 3 tbsp of kakuni braising liquid around the edge of the pan. Season with 7 dashes of Aji-no-moto, 2 pinches of salt, and 4 dashes of table pepper, then stir-fry over high heat.
    🕒 17:50
19. Serve the fried rice on a plate, and garnish with pickled ginger (beni shoga) to taste.
    🕒 20:05
20. Just before serving, generously pour kakuni braising liquid over it. Serve with karashi (Japanese mustard) if desired.
    🕒 21:18