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Recipe details are AI-generated from the video and may contain errors — for reference only.
Thinly slice 3 shallots, slice 4 garlic cloves and 4 ginger slices, and cut 3 spring onions into sections.
Watch out
Hold the knife firmly when slicing aromatics, otherwise it may slip and cut your fingers.
Wash hands and utensils thoroughly with soap after handling raw pork to prevent bacterial cross-contamination.
Place 600g pork cartilage in a colander, wash thoroughly with water, check carefully to remove small bone fragments, and drain off excess water.
Watch out
Inspect the pork cartilage by hand for bone fragments, otherwise sharp splinters may hurt your mouth while eating.
Hot oil may splatter when ingredients are added, keep a safe distance.
Pour 1 tbsp cooking oil into a frying pan, heat over medium heat, add 3 sliced shallots, 4 sliced garlic cloves, and 4 ginger slices to sauté until fragrant and the shallots soften slightly.
local_fire_departmentMedium heat, about 1 minuteWatch out
Do not use excessively high heat while sautéeing, otherwise garlic and shallots will burn quickly and become bitter.
Add the drained 600g pork cartilage into the pan with aromatics, sear over medium heat, and flip to lightly brown both sides to seal in juices.
local_fire_departmentMedium heat, about 2 minutesWatch out
Ensure pork cartilage is drained thoroughly before searing, otherwise remaining water will cause hot oil splatter.
Hot steam will rush out when opening the lid, keep face away to prevent steam burns.
Pour in 2 tbsp Japanese cooking sake, immediately cover with a lid over medium heat for about 10 seconds, then turn off heat to let residual heat infuse aroma and eliminate odor.
local_fire_departmentMedium heat, 10 secondsWatch out
Cover the pan immediately after adding sake, otherwise the alcoholic steam will escape without degreasing the meat.
Transfer the seared pork cartilage along with all sautéd aromatics into the rice cooker inner pot.
Watch out
Transfer ingredients gently, otherwise hot pan juices may drip onto countertops or cooker rim.
Add 150ml sukiyaki sauce, 50ml mirin, and 1 piece rock sugar into the inner pot, then pour in about 400ml water until it just submerges all ingredients.
Watch out
Water level should just cover ingredients, adding too much dilutes sauce while too little risks burning.
Evenly spread the 3 sectioned spring onions over the top layer inside the inner pot.
Watch out
Leave spring onions on top without pressing into bottom, otherwise they will overcook into mush.
Hot steam accumulates inside the cooker, open lid sideways to prevent steam scalding your face or hands.
Place inner pot back in the cooker, close lid, select standard cook mode and start for 50 minutes. Open lid to inspect; pork cartilage will be light brown with cartilage changing color but not yet tender.
local_fire_departmentRice cooker standard mode, 50 minutesWatch out
Cartilage remains firm after first cycle, a second braising cycle is essential for gelatinous tenderness.
Inner pot metal rim becomes extremely hot, use oven mitts or tongs when handling to prevent burns.
Close lid again and start a second standard cook cycle for another 50 minutes. Open lid after cooking; pork cartilage will reach a deep glossy brown finish with fully infused sauce and melt-in-your-mouth tender cartilage.
local_fire_departmentRice cooker standard mode, 50 minutesWatch out
Avoid opening lid during cooking cycle, heat loss will extend required braising time.
Gently transfer tender braised pork cartilage onto a serving plate or arrange over cooked ramen or rice, ladle on rich sauce, and serve hot.
Watch out
Handle cooked cartilage tenderly with tongs, otherwise soft meat chunks will break apart easily.
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