For the Pork Belly 🐖🔥: 400g pork belly (thinly sliced), 1 tablespoon Miso Mix, 1 teaspoon grated ginger, 1 tablespoon soy sauce, 1 teaspoon flour, 1 tablespoon mirin (optional), 1 tablespoon cooking sake (optional), 1 tablespoon vegetable oil.

For the Broccoli 🥦: 100g broccoli florets, 1 teaspoon vegetable oil, salt to taste.

For the Rice 🍚: 200g Japanese short-grain rice, 300ml (1¼ cups) water. Spring Onions for garnish

Cook the Rice 🍚: For best taste, use a rice cooker! If not using a rice cooker, rinse the Japanese rice under cold water until the water runs clear. Drain well. Add the rice and 300ml (1¼ cups) water to a pot, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Prepare the Pork Belly 🐖: In a bowl, mix the sliced pork belly with Miso Mix, grated ginger, soy sauce, and flour. Add mirin and sake if using. Let marinate for 5 minutes.

Cook the Pork Belly 🔥: Heat 1 tablespoon vegetable oil in a pan over medium-high heat. Add the pork belly slices in a single layer and cook for 2-3 minutes per side until caramelized and slightly crispy. Remove from the pan and set aside.

Cook the Broccoli 🥦: In the same pan, add 1 teaspoon vegetable oil. Toss in the broccoli florets and sauté for 2-3 minutes until tender but still crisp. Season lightly with salt.

Serve 🍽️: Plate the Japanese rice and garnish with spring onion, then add the miso ginger pork belly beside it. Serve the broccoli on the side.