Rice bowl (Lu Rohan) | Recipe transcription of Kuma no Genkai Shokudo

Cut off the roots of the komatsuna and check to see if there is any soil attached to it.
Cut the base part into pieces about 5mm wide, and cut the leaves in half lengthwise, then cut into pieces about 5mm wide.
Boil water, add cold eggs fresh from the refrigerator, and boil for 7 and a half minutes.
Heat sesame oil in a frying pan and fry the komatsuna.
Add grated garlic (for garnish) and salt and stir-fry.
Sprinkle with roasted sesame seeds and transfer to a bowl.

豚バラ肉は2cm幅に切る。
玉ねぎは皮をむきみじん切りにする。
ボウルに醤油、酒、酢、砂糖、オイスターソースを合わせてタレを作っておく。

Add onions to the frying pan where you made the garnish and fry.
Stir-fry until lightly browned, then add pork belly and stir-fry.
When the oil comes out, move it to the edge of the frying pan, add grated garlic and grated ginger, and fry until fragrant.
When it smells fragrant, add five-spice powder and stir-fry with the pork belly and onions.
Add flour and stir.
Add the sauce to the bowl and simmer for 2 to 3 minutes.
Add water and boiled eggs and simmer until the sauce thickens.
Take the boiled eggs and cut them in half.

丼ぶりにご飯を盛り、付け合わせの小松菜、ゆで卵と一緒に盛り付けたら完成。