Description: Typical ippin-ryori at Japanese style bar “izakaya”. Instead of olives, you may want to try this for your snack with your beer today? 
Serves: 3 
Cooking time: 20 minutes

Ingredients

• Pork belly – cut into bite-size, 100g
• Konnyaku – torn, 1 piece or 250g
• Ginger – pureed, 1 teaspoon
• Chive – chopped, 1 teaspoon
• Dry chilli – chopped, 1 piece
• Sesame seeds – 1 teaspoon
• Sesame oil – 1 teaspoon
• Soy sauce – 2 teaspoons
• Sake cooking wine – 1 teaspoon
• Mirin cooking wine – 1 teaspoon

Method

1. In a non-stick pan, fry the pork with oil over medium heat.
2. Add the konnyaku, soy sauce, ginger, sake, mirin and dry chilli in the pan and fry until cooked.
3. Stop the heat add sesame seeds and mix.

To serve: Sprinkle chive on top.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat
206.1	3.8g	19.7g	4.1g	2.1g	0.6g	0.6g	6.7g
10.3%	7.6%	28.1%	1.6%	7.0%	0.7%	9.9%	33.7%

Nutritional Tips

Ippin-ryori means one dish in Japanese. In Japanese restaurants (including izakaya), it usually starts with drinks (such as beer) and some appetizers (known as “otsumami”). Ippin-ryori varies from restaurant to restaurant and from family to family. This is one of my “ippin-ryori”. Only pork and konnyaku as the main ingredients but seasonings make this dish delicious. Beer but also white wine goes well with this. Of course, Nihonshu (Japanese sake) is also a perfect match for this. 

Raw foods such as salads or sashimi to start, then cooked dishes. Finally, finish with some sort of starch like a noodle dish or rice. This final dish is called “shime” and they are usually starchy foods (possibly but unlikely bread, pasta or pizza).