Steps

1. Place 1.5L of water in a pot and bring to a boil.
   🕒 01:09
2. Add 200g of rice, which has been soaked for 30 minutes, to the boiling water.
   🕒 01:15
3. Initially cook while stirring, then reduce heat to low once boiling and simmer for 20-30 minutes. This is the secret to achieving a creamy, soft, and sweet white porridge.
   🕒 01:49
4. Lightly blanch 1/2 bunch (approx. 100g) of nanohana, rinse in cold water, squeeze out excess moisture, and finely chop.
   🕒 02:12
5. Gradually add 400-500ml of chicken soup to the cooked white porridge, stirring until it reaches your desired consistency.
   🕒 03:33
6. Stir in 30g of grated ginger.
   🕒 04:08
7. Season 100g of pork belly with 3g of salt (3% of the meat weight) and 10g of shio koji, then rub well.
   🕒 04:30
8. Spread the seasoned pork evenly on a plate, cover with plastic wrap, and microwave for 2 minutes at 600W. Spreading it flat ensures even cooking.
   🕒 05:13
9. Finely chop the microwaved pork and add it to the porridge along with any accumulated juices.
   🕒 06:02
10. Add the finely chopped nanohana to the porridge and mix well.
    🕒 06:23
11. For the finishing touch, stir in 1 tsp of taihaku sesame oil and 1 tsp of sesame oil.
    🕒 07:31
12. Serve in bowls and garnish with gently heated egg yolk (to taste) for a touch of color. Ready to serve.
    🕒 07:54