I'd like to make char siu rice, a Japanese dish. Today, we're making Japanese pork braised in soy sauce – char siu!

I'll make a char siu rice bowl. You can use pork belly or pork neck (I prefer pork belly for its shape).

I'll cut it in half and pan-fry it later. I'll slice the onion for the rice bowl topping.

Chives are also a good topping! When boiling char siu, ginger and garlic are added to the soy sauce.

I think half an onion is enough for topping.  Thinly sliced onions have a nice texture.

I'll soak it in cold water to remove the strong smell. I'll use about ten cloves of garlic and two pieces of ginger.

The ginger is stronger than I thought! You could use about 1/5 of the garlic. I'll slice the ginger and crush the garlic.

Chop the green onions. I'm chopping green onions for a topping. A boiled egg is essential for char siu rice!

Let's boil the eggs! It's been 30 minutes since I took them out of the refrigerator to let them come to room temperature.

I'll use eggs that have been at room temperature. What's the difference between using room temperature eggs and not?

If you put cold eggs directly into boiling water, the whites can become stringy.

It's safer to use room temperature eggs. I'll add some salt and vinegar. Put the eggs in cold water and boil for 8-9 minutes.

For a soft-boiled egg, boil until the yolk is still moist, so the yolk stays in the center.

Gently roll the eggs. I boiled them for about 9 minutes. Cool them well in cold water so they don't overcook and peel easily!

It's important to wipe off any blood from the meat before grilling. Use a paper towel to wipe between the meat slices.

It helps to get rid of the smell. I'm going to cook all the meat over high heat. Then, make soy sauce like boiled pork.

I'm going to boil it for 30 to 40 minutes. Why are you cooking it in the pan before you boil it?

I'm going to sear it, like burning the outside. It's going to seal in the juices. When the pan is heated up, I'll grill the meat first.

Sizzling, sizzling, nice! My sear on the shell is a work of art!

If there's too much oil, wipe it off from time to time. It's pork belly, which I eat often. This looks amazing.

Since it's cooked well, I'm going to drain some oil. Honey, if you're going to clean up today, it's crazy! Really?

For the subscribers... (Laughing) Well-cooked meat. I'm going to put it in the soy sauce and boil it for 30 to 40 minutes.

You can use enough water to soak the meat. It boils down a lot more than you think. (I put in a liter!)

Add about 10 pieces of peppercorns. Vietnamese pepper! If you don't have it, you can use regular peppercorns.

I'll use only three. Next time, Katsuobushi! I'm going to add a fistful and add a bit of flavor!

About 3/4 cups of brewed soy sauce, [using a] paper cup. Use the same amount of cooking wine as soy sauce. 3/4 cups!

Soy sauce can be salty, so it's good to use a lot of cooking wine. To maximize the flavor, add a spoonful of anchovy sauce.

Japanese food needs to bring out the harmony of sweetness. What do you mean? Just 5 spoons of sugar!

I'll add chopped green onions, ginger, and garlic. Let's turn up the heat! If you close the lid tightly, the soy sauce will overflow! (Of course...)

I'll leave it about half open so that the moisture can evaporate. Until it boils, heat it up.

When it starts to boil, boil it over medium heat for about 30 minutes. Should I leave the lid on?

You can just do it until the end like this! When it boils, lower the heat to medium.

It's good to stir the meat. When we cook braised spicy chicken or braised short ribs with soy sauce, braised chicken,

Everyone, pay attention! If you go to a mart, there's caramel, an edible pigment used as a baking ingredient.

Half a spoonful of caramel is enough to make it look like a restaurant. When it's added to the food, it gives a natural brown color.

Does that have no taste? It doesn't affect the sweetness or bitterness. It just adds color.

You don't have to worry about the color. The water has boiled down quite a bit. But if it doesn't boil down as much as you think,

you can take off the lid and let it go! On the other hand, if you get too worried,

add a little more water and cover it with the lid. After it boils, I'll put it between medium and high heat.

I boiled it down for 25 minutes and it looked like this. You have to boil it for at least 30 minutes.

You can mince the sauce well with the meat. We're going to strain the soup and use it as a sauce.

It's good to boil it down to a certain extent. I'll boil it down for 10 to 15 more minutes.

Fifteen minutes later... We're almost there. The broth, which was full of pot even to the naked eye, boiled down by half.

I think the meat is cooked enough. The texture will be very soft. Turn off the heat and take out the meat.

Meat needs to be cooled down to cut well. If you cut it while it's hot, the meat tissue breaks down.

The juice is coming out. Please strain it. Put the sauce in a sieve and strain it.

Can I use this soy sauce for other things? You can use it as a dip for egg bibimbap or something.

You can use it as much as you want! You've waited a long time! Meat time!

Everyone, look at the side of the char siu! The juice is incredible! You can just eat it like this. The amazing char siu is done.

I'm going to serve it over rice with toppings! I'll put the rice down gently. Put the soy sauce in a sieve.

I'm going to add the moist char siu on top. Put the onion in water to remove the pungency.

Look at the soft-boiled egg. Put the boiled egg on top. What if you add the chopped green onions and sauce?

An amazing meal! I'm going to make char siu rice. Please eat the char siu with Japanese rice.

What's in Japanese food? Draft beer! Ta-da! Thank you for the meal!

It's different from Butadong. Char siu is braised and boiled. It's much softer.

The meat is so soft. Would you like some wasabi? I think a little bit would be nice.

Everyone, I'm going to make Japanese ramen soon. I think I'll have a chance to show you the char siu again.

Doesn't it take about 15 hours to make Japanese ramen? If I start at lunch, I'll finish it by dinner.

I really like pork belly. These dishes aren't bad, are they? It's probably because you made them deliciously, right?

Well... All the compliments... You really like pork belly. LOL Wow, this onion, wasabi, char siu... It's a great combination.

I'm eating well today, too. Really. Should I put soy sauce on the soft-boiled egg?

Take a bite! Try eating it like this. It's going to be really good. And the soy sauce isn't that salty.

A lot of water and cooking wine went in. I'll take a sip of soft-boiled eggs and soy sauce!

Hm~~~~ The egg is also half-cooked. It's really amazing. You know the Braille on the beer can?

It's just beer. It's not Budweiser beer or any other brand of beer. Beer! Drinks! Like this.

Where did you see it? I saw it on YouTube. It's in my book. Hahaha (one person who hasn't read her husband's book yet...)

(Laughing) (Really doesn't read it in a disgusting way.) Oh really? Yeah, it's in my book, too.

Then tell me why lol. It's because of the cost. If it's beer in the Braille box, it's two spaces.

You can't write long words like 'craft beer'. But you have to be able to tell the difference.

So in my book at the time... Cost-effective is good, too. I think this kind of campaign approach would be good.

There's a story like that. But why did you put that in? What did you put it in for?

That's the whole flow in my book. It's good to succeed quickly, co-prosperity... branding that protects people... something like that.

Eat the rest of the onions well! He's about to make a hole in the bowl. A few days ago, our subscriber,

they made us Japanese ramen. Ramen with char siu in this style. I'll prepare it soon!

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