Jushi

Method

Cut pork belly into small cubes and sear in oil until browned, then remove and set aside. Dice carrots, konnyaku, and burdock root into uniform pieces. In the same pot, stir-fry the vegetables until softened, then add the cooked rice and pork, mixing well to combine. Add dashi stock, soy sauce, sugar, mirin, and salt, stirring gently to distribute flavours evenly. Simmer over medium heat for 8-10 minutes until the liquid is mostly absorbed and the rice grains are separated and glossy. Garnish with sliced spring onions and serve hot.