To say farewell, Sato will prepare the most requested dish from viewers: rafute, Okinawan braised pork belly. He will serve it donburi style and stuffed in an inarizushi. Place pork belly in a ...

Caramelized pork belly with chili caramel, cashew butter, soft herbs, green papaya, daikon, cucumber salad, and togarashi sesame cashew crunch. Start this process 3-4 days before serving the dish.

The first was a specialty of Okinawa prefecture. Rafute is used here. It is is skin-on pork belly stewed in soy sauce and brown sugar. Mayu made use of Taiwan noodles instead of Okinawa's.