Put a piece of pork belly on the cutting board and make cuts by drawing diamonds at intervals of 0.3cm.
Then, cut it at intervals of 1cm apart.

[Preparing vegetables] Wash 5 lettuce and 5 perilla leaves in running water and cut off the top. I washed 10 leaves of chives and cut them into 4cm intervals to make them easy to eat, and peeled cucumbers and made star shapes. I cut the garlic into small pieces, and sliced about 1/16 raw onions.

Put half a cup of water in the frying pan. Next, put the sliced pork belly, onion, whole garlic, and chives into the water at intervals of 2cm.

[Katsuobushi soup] Sprinkle a spoonful of katsuobushi soup to the pork belly to make it taste salty.
Now simmer over high heat for 5 minutes.

[A pinch of pepper salt] Use good pork and sprinkle a pinch of pepper on the meat for those who are sensitive but have little smell. Also, adjust the liver that was not finished with the katsuobushi soup with a pinch of natural salt.

[Boiling? Grilling? Boiling?] Boil pork belly over high heat for 10 minutes, boil down the katsuobushi soup, and then cook it over low heat for 10 minutes.
You can put chewy pork belly inside and crispy outside in your mouth!

It's complete now!!

[Plating] Cover 1/3 bowl of rice (brown + millet) with braised pork belly in katsuobushi.

[Angble] Put katsuobushi pork belly boiled rice and vegetables side by side on a wooden tray to make it easy to eat. (I organized the menu with mussel soybean paste stew made from another recipe.)
What's left? Eating deliciously. Very deliciously. Thank you for the meal.^^ Enjoy your meal!