A Japanese braised pork dish made by simmering thick cubes of pork belly in dashi, soy sauce, mirin, sugar, and sake. By cooking it at a low temperature for a long time, the collagen breaks down into gelatin, which keeps the meat moist while becoming so soft that it can be easily eaten with chopsticks. This dish is usually served with spring onions, daikon, and shredded karashi.

Examples

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