10-Minute Pork Kakuni

Stack several thin pork belly slices and shape into a kakuni-style block. If the seam is short, layer extra strips to bridge it. Dust the whole thing with potato starch.

Add rice oil to a pan, place the seam side down, and brown both sides.

Wipe out excess oil; add water, soy sauce, mirin, sugar, and hondashi and simmer.

Once boiling, drop to medium and simmer ~10 minutes, stirring occasionally. Once the sauce thickens, add the boiled eggs.

In a separate pot, blanch the spinach (or komatsuna).

Plate the pork and eggs with the blanched greens; pour the sauce over to finish.