Heat a pan over high heat. Sear pork belly on all sides until golden brown. Remove from pan and set aside.

Add the raw rice to a tea bag or spice pouch. Scrunch the negi with your hands. If they’re large, tear them in half. In a pot, combine the pork belly, sliced ginger, negi, rice pouch, rice water, and additional water (enough to submerge the pork). Bring to a boil over medium heat, skimming any scum. Cover with an otoshibuta (drop lid) and simmer for 2–3 hours. The ideal temperature is below 95 F / 35 C. Add more water if the pork isn’t fully submerged.

Place eggs in a skillet with 1 cm of water. Bring to a boil over medium-high. Once bubbling, cover and cook 45 seconds. Flip the eggs, cover again, and cook 3 more minutes. Turn off the heat and let sit, covered, for 7–8 minutes. Transfer to ice water, cool, and peel.

Bring a small pot of water to a boil and add ½ tsp salt. Blanch the greens for 1-2 minutes or until vibrant green in colour.

After 2–3 hours, remove the pork and weigh it. The cooked weight will vary—more fat means more shrinkage. Use this cooked weight to calculate seasoning.

Carefully cut the pork into 4–5 cm (1.5–2 in) pieces and place into a pot, preferably one that fits the pork belly tightly.

Strain and drain the cooking liquid. Slice the pork into 4–5 cm (1.5–2 in) pieces and return to the pot.

In your pot, caramelize the sugar with 2 tsp of water over medium-high heat. Once amber-colored, pour in the dashi and stir to dissolve any residual sugar.

Add the sliced pork, mirin, and sake. Bring to a boil, then lower to a gentle simmer. Cover with a paper towel and lid. Simmer for 30 minutes.

Add soy sauce and taste the broth—it should be slightly lighter than your desired flavor. Adjust if needed. Lower heat and cover again with an otoshibuta. Simmer gently for another 10–30 minutes, then turn off the heat.

Add the peeled eggs to the pot and cover with the paper towel. Let rest for at least 15 minutes to marinate. For best results, let everything cool completely and refrigerate overnight.

Cut the negi into 2-inch sections. Remove the inner core, lay the layers flat, and thinly slice. Soak in ice water for 7–10 minutes, then drain and pat dry.

Remove the pork and eggs from the chilled broth. Bring the broth to a boil, then reduce to low and return the pork. Simmer gently for 5 minutes, flipping halfway. If you prefer a thicker sauce, reduce the broth a little more. Add eggs and warm through.

Plate the kakuni, slice eggs in half, add greens, and garnish with shiraga negi and karashi. Enjoy!