Steps

1. Peel the daikon radish.
   🕒 03:00
2. Cut the peeled daikon radish 120g lengthwise into quarters, then grate it using a daikon grater. Do not discard the juice. Tip! Grating the daikon after cutting it into quarters makes the process faster.
   🕒 03:28
3. Add soy sauce 2 tbsp, sugar 2½ tsp, lemon juice 2½ tsp, sesame oil 1 tsp, MSG(Ajinomoto) (MSG) 5 dashes, bonito powder 2g, and black pepper to taste to the grated daikon radish and mix well. Tip! MSG(Ajinomoto) (MSG) is used to mellow the sharp acidity and saltiness of soy sauce and lemon. Be careful not to add too much.
   🕒 04:24
4. Chill the prepared grated daikon sauce in the refrigerator.
   🕒 05:43
5. Cut off the root end of the mizuna 100g.
   🕒 05:52
6. Roughly cut the mizuna into 4cm wide pieces, place them in a bowl, wash thoroughly, and soak in water to make them crisp.
   🕒 05:58
7. Squeeze the mizuna firmly to remove water, then completely pat dry with kitchen paper to ensure no moisture remains. Tip! Squeezing it firmly will slightly damage the vegetables, allowing them to absorb the sauce better. Thoroughly removing water prevents the dressing's flavor from being diluted.
   🕒 06:37
8. Chill the drained mizuna in the refrigerator.
   🕒 07:00
9. Add 600cc water to a pot and bring to a boil.
   🕒 07:05
10. Add salt 1 tsp and MSG(Ajinomoto) (MSG) 6 dashes to the boiling water and mix to create umami-rich water. Tip! Adding salt and MSG(Ajinomoto) (MSG) infuses the pork with umami, removes any gamey odor, and makes it more delicious.
    🕒 07:22
11. Once the umami-rich water boils, add the pork belly 220g, separating the slices, and quickly boil until the pink color disappears.
    🕒 08:01
12. Spread the boiled pork on a metal tray or similar, and chill in the refrigerator for 10-15 minutes without soaking in water. Tip! Soaking in water would wash away the precious umami, so chill it without water. Using a metal tray ensures good heat conduction and faster cooling.
    🕒 08:31
13. Arrange the chilled pork over the chilled mizuna.
    🕒 11:07
14. Pour the prepared grated daikon sauce evenly over everything.
    🕒 11:19
15. Finally, sprinkle with green onions to taste and serve.
    🕒 11:25