Ingredients

• 1 small onion thinly sliced
• 1lb sliced pork belly, or you can get pre-cut ones for samgyeopsal
• 1/2 cup of dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake, optional
• 1tbsp sugar
• 1 tsp of grated ginger
• 2 boiled eggs.

Instructions

1. To make the sauce, in a medium-sized bowl, mix together dashi, soy sauce, mirin, sake, ginger, and sugar until dissolved.
2. In a wide pan on medium heat, add enough oil to barely cover the bottom. We'll be rendering some of the fat in the pork belly in a while.
3. Add your thinly sliced onions and stir around until they start to brown. For about 3-5 minutes.
4. Next add the pork belly and spread it across the pan. If you sliced it thin enough, it should be quick to cook and brown. Be sure to flip every minute or so to cook it evenly. I liked browning it enough to produce fond in the bottom of the pan. We'll deglaze all that flavor once we add the sauce.
5. Once all sides of your pork belly has been cooked, pour the sauce into the pan and let it come to a boil until the sugar has reduced. Stir everything together and let cook for 5 minutes.
6. Serve in a bowl over hot rice and enjoy!

Notes

• You can substitute the pork belly with thinly sliced cuts of beef chuck steak and make Gyudon!
• If you decide to cut the meat on your own, put your pork belly in the freezer for an hour or so, so that its easier to slice thinly. We had leftover pork belly cut into samgyeopsal style, so I used that in this recipe. As I mentioned in the first point, you can substitute pork belly with any cut of beef. Likewise, freeze it first so its easier to slice.
• If you can't find ready-made dashi, hondashi will do. Just dissolve it in warm water and mix it with the other wet ingredients. 

Tags:

• PorkJapanese
• rice
• pork-belly