A Must-Eat for Dragon Boat Festival! Rice Cooker Old-Fashioned Zongzi Rice

Steps

1. 1
   Marinate the pork belly block in sake, soy sauce, sugar, five spice powder, and water so the flavors soak into the meat.
2. 2
   Simmer the marinated pork belly until tender and flavorful, then reserve the braising liquid.
3. 3
   Rinse the white rice and place it in the rice cooker along with the shiitake mushrooms, dried shrimp, burdock root, fried tofu, and pieces of the braised pork belly.
4. 4
   Combine the reserved braising liquid with water to reach the 3-cup water line in the rice cooker, add salt, and start cooking.
5. 5
   Once cooked, mix everything well so the rice is evenly coated with the pork and toppings' aroma, completing the Taiwanese zongzi-style rice.
6. 6
   For the soup: simmer kombu in water to make a broth, then add the clams and cook until they open.
7. 7
   Season the soup with dried wakame, salt, and soy sauce, then finish with chopped green onion.
8. 8
   For the cucumber salad: smash the cucumbers and cut into bite-sized pieces so the rough surface absorbs the dressing well.
9. 9
   Chop the used kombu from the soup and toss it with minced garlic, chili, soy sauce, sugar, and sesame oil together with the cucumbers; chill or let sit to absorb flavor before serving.
10. 10
    Plate the zongzi-style rice, clear soup, and cucumber salad together to complete the Dragon Boat Festival-style set meal.