Smoke-free yakiniku rice made in a small oven. Prepare homemade yakiniku sauce, layer it over cooked rice, onion, and pork belly slices, then bake in the oven until the meat is cooked through and the rice absorbs all the flavours—ready in about 12–15 minutes.
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1
Place onion, garlic, pineapple, and apple into a blender.
2
Add 1 tbsp mirin, 1 tbsp sake, 2 tbsp water, and a pinch of sugar, then blend everything into a smooth purée.
3
Strain the purée through a fine mesh to remove fibre.
4
Add 70 ml water to the cup with the remaining ingredients, shake well, then combine with the strained purée to create the sauce base.
5
Add oyster sauce, soy sauce, tomato sauce, and 1 tsp white miso, stirring thoroughly to combine.
6
Mix 7 g cornstarch with water to create a slurry for thickening later.
7
Pour all the sauce into a small pot and heat over medium flame until it comes to a boil; add white pepper and freshly ground black pepper to taste.
8
Reduce heat to low, pour in the cornstarch slurry, and stir until the sauce reaches a light consistency; turn off the heat and let cool.
9
Once the sauce has cooled slightly, add 4 tbsp orange juice, 1 tbsp vinegar, and water, stirring well to combine and adjusting the salt level to taste.
10
Pour the sauce into a sterilised glass jar, sprinkle with white sesame seeds, add sesame oil, cap the jar, and shake vigorously until well combined.
11
If the sauce is still warm, leave the cap off to cool and prevent condensation. Cook a pot of rice and let it steam.
12
Preheat the oven to 230°C. Once the rice has finished steaming, fluff it gently with a rice paddle to release excess heat.
13
Slice half an onion into thin strips and set aside.
14
Drizzle a little olive oil onto a cast iron baking tray and spread it thinly to prevent the rice from sticking.
15
Spread the cooled rice evenly on the tray in a thin layer.
16
Distribute the onion strips evenly over the rice.
17
Brush 2–3 tbsp of yakiniku sauce over the onions.
18
Arrange the pork belly slices one by one over the onions, avoiding heavy overlap so they cook evenly; fill in the gaps.
19
Sprinkle with minced garlic and pepper, then brush the yakiniku sauce evenly over the meat slices with a pastry brush.
20
Place the entire tray into the preheated oven and bake for 12–15 minutes until the meat is cooked through.
21
Remove from the oven and garnish with coarse salt and pepper. The yakiniku rice is now ready to serve.
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