Buta no Kakuni

Place the pork belly in a pan, starting with the fat side facing up to sear.

Once the fat is golden brown, wipe away the excess oil and sear the top and sides, leaving the bottom for last.

Wipe the pan clean, then add cold water and the seared pork belly so the meat is completely submerged.

Thinly slice a large root of ginger and add it to the pan, then tear the green parts of the green onions by hand and push them into the water.

Cover the pan with a lid and boil for 90 minutes.

Remove the boiled pork belly, let it cool until it glistens, and cut it into cubes.

Pour 1.5 liters of water into a clean pan and prepare the katsuobushi dashi.

Pour in 200g of sake and add 50g of zarame sugar.

Add 50g of dark soy sauce and 25g of tamari soy sauce, then mix.

Submerge the cubed pork belly in the soy sauce broth.

Place parchment paper over the pan instead of a lid and simmer for 90 minutes.

Boil eggs in boiling water for 8 minutes, then cool in cold water and peel.

Serve the finished Buta no Kakuni in a bowl, accompanied by the soft-boiled egg, blanched spinach, and Japanese mustard.