Equipment

Kamado-san or Classic-style Donabe Or Any thick-body donabe is also great.

Servings

6

Ingredients

• 2 tablespoons sesame oil 
• 4 cloves garlic, minced 
• 2 tablespoons minced ginger
• 1 medium red onion, minced
• 4 medium dry shiitake mushrooms, reconstituted and small diced 
• 2.2 lb (1 kg) pork belly, cut into 1/2” (1.2 cm) cubes and some minced (optional)
• 1/4 cup (60 ml) Okinawa black sugar 
• 6 tablespoons (90 ml) soy sauce
• 1 cup (240 ml) sake
• 2 cups (500 ml) or more water – including the soaking water for the dry shiitake, if you have it saved 
• 3 star anise
• 1/4 cup (60 ml) fried shallots (from a package is fine), optional 
• 1 teaspoon Chinese five spice powder
• Freshly cooked rice 
• Soy marinated eggs (recipe below)
• Some cilantro
• Pickled ginger shreds
• La-yu (chili oil)

Procedure

1. Sauté the garlic, ginger and onion in the sesame oil in the donabe over moderate heat for about 5 minutes or until the onion is very soft. Add the shiitake (if using) and continue to sauté for another couple of minutes.
2. Increase the heat to medium high. Add the pork and continue to sauté for a few minutes.
3. Add the sugar, soy sauce, sake water, and star anise. Turn up the heat to high, bring to a boil, and turn down to low simmer. Skim. Line the surface with a piece of parchment paper and cover with the lid. Summer for 45 – 60 min or until the liquid is reduced and becomes like stew.
4. Add the fried shallots and Chinese five spice powder. Stir again and turn off the heat. Let rest for 15 minutes or longer.
5. To serve, scoop some rice into each bowl and pour the stewed pork over the rice. Add a marinated egg, cilantro and pickled ginger. Drizzle some la-yu.