Prepare all the fresh ingredients: Chop the garlic, red chilies, and spring onion, and grate the ginger. Cut the thinly sliced pork belly into bite-sized strips.
Make the sauce: In a measuring cup or medium sized bowl, combine the low sodium light soy sauce, mirin, and sake. Stir with a spoon until combined.
Make the Dashi: Heat the water in a small stockpot or pot over medium-high heat. Once the water starts simmering, pour in the contents of the dashi powder sachets and stir to combine. Simmer for a minute, then switch off the heat and transfer the dashi to a measuring cup and set aside.
For the Japanese Pork Rice Bowl (Butadon):
Heat olive oil, sesame oil, and chili oil in a large wok or stockpot over medium-high heat. Once hot, add the onion and sauté until softened – about 2-3 minutes.
Add the garlic and ginger, and continue sautéing for 1-2 minutes until fragrant.
Next, add the chilies and sauté for another minute to combine.
Then add the pork and stir-fry until no longer pink and combine with everything else in the wok. – about 2-3 minutes.
Pour in the dashi and sauce, and add the white miso paste, brown sugar, and kosher salt to taste. Stir to combine, then lower the heat to medium-low and cover the wok with its lid.
Simmer for 12-15 minutes, stirring once or twice in between, then uncover the wok.
Give everything a good stir, then switch off the heat and transfer to a serving dish.
To Serve/Garnish: Sprinkle the toasted white sesame seeds and drizzle a little bit of sesame oil on top. Garnish with the chopped spring onion and serve over warm steamed rice, and with pickled red ginger and shichimi togarashi on the side if desired.
To make this gluten free: Use Tamari or gluten-free soy sauce in place of the low sodium soy sauce. Also, double-check to ensure that the white miso, sake, and mirin you are using is GF certified.