Cut the meat into 2 inch pieces and sprinkle Konbucha.
Cut Tokyo Negi into 2 inch pieces and also make Shiraga Negi. Slice ginger thinly.
In a large non-stick frying pan, heat oil on high heat and cook until all sides are nicely browned. It will take some time.
Meanwhile, fill water half way in a medium saucepan. Add ⅓ of chopped Tokyo Negi and ⅓ of sliced ginger. When boiling, turn off the heat and cover.
After the meat is nicely browned, transfer it to the saucepan. Heat up the saucepan until it boils, then reduce heat to medium and cook covered for 1 hour.
After 1 hour, transfer the pork into another pot (I use a Dutch oven here) and discard the liquid. In the new pot, add sake, soy sauce, rock sugar, water, the rest of chopped Tokyo Negi and sliced ginger, and boiled eggs.
Place Otoshibuta (drop lid) in the pot. Cook for 90 minutes on medium (or medium low) heat. Every 20-30 minutes, turn over the meat and eggs. If the liquid starts to evaporate too fast, lower the heat. You can add water if it’s getting too low, but it shouldn’t be necessary. For the last 5 minutes or so, stay around the kitchen to make sure not to burn.
This is after 90 minutes. There are still some liquid left.
Remove Otoshibuta and continue cooking. At this point, there is not too much liquid left, so stay right next to the stove, turning the meat around. When you start to see small bubbles around the pot, it’s done. Serve the meat on a plate.
Cut the eggs in half and serve on the plate. The meat has enough taste already but if you want, you can pour more sauce over the meat. On top of the meat, garnish with Shiraga Negi and sprinkle Shichimi.
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.