This is my first venture into Japanese food (more Japanese style than authentic, I think, but none the worse for that).
I made a batch of lamb and rosemary sausages last weekend (turned out great too!), and I had some belly pork left over. At a loss to know what to do with it, I remembered the Japanese ingredients I had stashed in the cupboard, and this is the result http://wp.me/peDjy-1Cz If you’re interested the link to the sausages is on that page too.
I have to say I’m extremely pleased with the result. It is, without doubt, the best pork recipe I’ve come up with. I ate it just as it is, being too tired to cook noodles or rice.
Tess's Japanese Kitchen 
Hi Tess,
This is my first venture into Japanese food (more Japanese style than authentic, I think, but none the worse for that).
I made a batch of lamb and rosemary sausages last weekend (turned out great too!), and I had some belly pork left over. At a loss to know what to do with it, I remembered the Japanese ingredients I had stashed in the cupboard, and this is the result http://wp.me/peDjy-1Cz If you’re interested the link to the sausages is on that page too.
I have to say I’m extremely pleased with the result. It is, without doubt, the best pork recipe I’ve come up with. I ate it just as it is, being too tired to cook noodles or rice.
Ron.
Sounds very tasty!
Dashi is made from smoked and dried bonito, so it is naturally smoky flavored.