Pressure cookers are heavy seem difficult to use, but I wanted to make tender, sauce-rich pork belly cubes, so I tried making them in my rice cooker.You can set the timer so that they're ready at dinner time, so it's easy! But you do have to warm up precooked rice in the microwave to eat with the pork.The meat will shrink quite a bit while cooking.To prevent the meat from falling apart and to minimize shrinkage, brown the surface of the pork belly block first before cutting it into cubes.I cut the block into 8 pieces in the photos, but 6 pieces may be better. For 4 servings. Recipe by Shijimi24

I wanted to come up with a recipe using the rice cooker.Everything is left up to the rice cooker so I don't have any hints. Just switch on your rice cooker machine on as you would with regular rice. Recipe by Komatsuta

I made this with a 350 g block of pork loin. If you want a rich, juicy cut, go with pork belly, and if you're counting calories, go with pork thigh.If you leave the sauce together with the meat, I get the feeling it will get a little tough, so it's probably better to put the sauce on just before eating.I wanted a crispy brown finish on the meat, so before cooking it through, I sautéed it in a pan without oil. For prepares 350 g of meat. Recipe by sweetpia

I bought a pork shoulder at the grocery store. I cut it myself with a regular kitchen knife, so the shape isn't perfect, but the flavor is delicious. I hope you give it a try! This is a recipe where you simply put all the seasonings and pork together in a rice cooker. I think it might be the easiest chashu recipe in the world. To be honest, searing the meat in a pan first would give you more depth of flavor, but this version is still very delicious. If you don’t have a rice cooker, you can also use an electric pressure cooker. #Japanesefood #CA2025

I seasoned with Japanese Worcestershire sauce because I love the tartness of the sauce.It's a high calorie dish thanks to the pork belly and eggs, but sometimes I like to have a substantial meal.Cut the pork into bite sizes for children.Cook the pork belly well to render the oil. The surface should become crisp.Drain the oil well from the pork. You could just drop the yolk or use the entire egg. Recipe by mama deko

Pork is cheap and easy to cook with. This is my family's favorite dish.You can use any cuts of pork. I tend to use pork trimmings. Frying the onion gently will make a difference and add sweetness and richness to the dish. Prep the egg in any way you like.I used to use just soft poached egg, but raw egg was not bad either. Recipe by Kakemama

I thought up this recipe after making some homemade gochujang.This is flavored very assertively, so please adjust the amount of gochujang and soy sauce to your taste. You can use bok choy or spinach or whatever else you like instead of the vegetables listed here. For 2 servings. Recipe by kenken mama

I had leftover daikon radish, so I tried putting it in curry. My husband may like this better than regular curry...? In any case, he had 3 platefuls. (That's too much!)The daikon radish is tastier cut into large pieces. The cooking time varies on the size of daikon radish pieces. The liquid in the pan will evaporate as you simmer, so add water after dissolving the curry roux.This is also delicious with ground pork. Recipe by TWOHEARTS

I wanted to find a way to get my daughter to eat komatsuna, and this is what I came up with. Though it's simply-seasoned it's really delicious, and my daughter cleared her plate! My husband is a fan too!Step 6: When you mix the komatsuna and pork belly into the rice, be careful not to mash the rice. Fold the komatsuna and pork belly mixture thoroughly to combine.I don't find komatsuna too bitter, so I use it as-is. But if you are worried it will be too astringent, blanch it beforehand. Recipe by Chisora

Learned from multiple YouTube videos and create my own. The longer you let it to simmer, the better it taste 😋