Step 1

In medium pot over medium heat, combine water, dashi granules, tamari, mirin, and honey.

Step 2

Cut pork belly strips into bite-sized pieces, about 2-3 inches in length.

Step 3

Add pork to the pot, stirring to separate meat slices. Bring to a gentle boil.

Step 4

Cover pot with lid, leaving a slight gap and reduce heat to a low. Simmer for at least 30 minutes (45 minutes is best).

Step 5

Remove lid and add onions. Mix well and simmer uncovered for another 15 minutes.

Step 6

Serve over hot rice, spooning some of the braising liquid over the meat.

Step 7

Garnish with chopped green onions, Shichimi Togarashi (Japanese pepper mix) and pickled ginger, if desired.