Ingredients
- pork belly: 3-4 slices per person. We got them pre-sliced from Japanese grocery store, alternatively, you can buy a slab of pork belly and DIY the slices.
- mushroom of your choice: again, about 3-4 pieces per person
- water: a small bowl
- soy sauce, mirin: amount to your own liking (add in little by little will be the safest bet)
- white onion, thinly sliced: a quarter of a medium size onion per person (don't be shy on the onion, trust me, the more the better!!!)
- bonito flakes, sesame seeds: flexible, to your own liking
- Japanese barbeque & mayonnaise: as much or as little as you like
- Pan fry the pork belly for a little while (you will be able to smell the aroma of the cooking pork belly).
- Add some water and soy sauce to the partially cooked pork.
- Let the pork cook, but don't over boil
- Add some mirin, bonito flakes and sesame seeds- these will give the dish a mixture of sweet, fishy and seedy taste.
- Add the sliced white onion- it's a must and gives the dish a real oniony taste.
- (optional) Add some mushroom of your choice, we used abalone mushroom (鮑魚菇)- the mushroom will soak up the sauce. You may choose other vegies if you don't like mushroom.
- Put rice into bowls, and top up with the pork, onion and mushroom. Squeeze some Japanese barbeque sauce on top plus a dab of Japanese mayo. Add more bonito flakes on top to decorate.
Tip: Don't pour in the left over sauce from the cooking of the pork- it's full of pork belly fat, and it will also make the rice dish overly watery.
