■ Warm rice…450g (3 bowls worth)

■ Kimchi ... 100g

■ Pork belly...100g

■ Chives ... 2 sticks

■ Green onion ... 1 piece

■ Bonito Soup Stock with Flying Fish…1 bag

Light soy sauce…1/2 tbsp

■ Mirin…1 tbsp

■ Sesame oil ... 1 tablespoon

■ White sesame…1 tbsp

■ Egg ... 2

■Mirse seaweed…appropriate amount

 

① Cut the kimchi into chunks. Cut the pork belly into 1 cm wide pieces. Cut the chives into 4 cm wide pieces. Cut green onions into small pieces. Put the sunny-side-up eggs to the side after cooking. 

② Heat sesame oil in a frying pan, add pork belly, and fry until heated through. Add kimchi and chives to this and stir-fry. Once the chives are cooked, add the warm rice, then add the contents of the Bonito Soup Stock with Flying Fish, soy sauce and mirin and stir-fry further. To finish, add white sesame seeds and green onions and mix.

③Place ② in a bowl and add fried egg and seaweed on top.