丼（ネギ塩ダレの豚丼）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

Peel the garlic cloves and grate them in a bowl.
Grate the ginger (for the pickled sauce) with the skin and add the squeezed juice to the bowl.
In a bowl, add the shirodashi and the pork belly cut into bite-size pieces, and rub in as if peeling off one sheet at a time.

長ネギをみじん切りにし、器に入れる。
塩を加え、全体に馴染むよう揉み込む。
生姜(漬けダレ用)の皮を包丁の背を使って剥き、みじん切りにして加える。
(A)を加えよく混ぜ合わせる。
ごま油を加え軽く混ぜる。

Heat a frying pan over medium heat, add 1 and stir-fry.
When the pork belly is cooked through, remove from heat.

Place the rice on the bowl in order of 3 → 2.
Make a hollow in the center and place the egg yolk on top to complete.