Steps

1. Peel and cut the Daikon Radish (100g) into wedge shapes. (Key Tip!) Cut them to a thickness that's neither too thin nor too thick, as very thin pieces won't absorb flavor well.
   🕒 01:33
2. Peel and cut the Carrot (1/2, approx. 80g) into wedges of a similar size to the daikon.
   🕒 02:04
3. Clean the Burdock Root (1/2, approx. 80g) with its skin on and slice it into small rounds. (Key Tip!) Cut them slightly thicker to retain a satisfying bite.
   🕒 02:29
4. Finely chop the Scallion (10cm), which will be used as a garnish.
   🕒 02:42
5. Tear the Konjac Jelly (1/2, approx. 100g) into bite-sized pieces by hand. (Key Tip!) Tearing creates a rough surface that absorbs flavor better. If the konjac doesn't require de-sliming, you can boil it to remove any bitterness.
   🕒 03:01
6. Cut the Pork Belly Slices (100g) into easy-to-eat pieces.
   🕒 03:36
7. In a bowl, combine Soy Sauce (1 tbsp), Miso (1.5 tbsp), Sugar (1 tbsp), Grated Ginger (1 clove), and Grated Garlic (1 clove). Mix well to create the seasoning blend.
   🕒 03:47
8. Heat Vegetable Oil (for cooking) in a pot and stir-fry the cut Pork Belly Slices until fragrant and the fat has rendered well.
   🕒 04:30
9. Once the pork has released its fat, add all the cut Daikon Radish, Carrot, Burdock Root, and torn Konjac Jelly. Sauté them, allowing them to absorb the flavor from the pork. (Key Tip!) Sautéing until the vegetables have a good color and sheen is recommended.
   🕒 04:44
10. When the vegetables have a good color, add Cooking Sake (Rice Wine) (2-3 tbsp) and let it reduce. (Key Tip!) This helps to remove any pork odor and makes it easier for the vegetables to absorb flavor.
    🕒 05:32
11. Once fragrant, add Water (1 cup) and bring to a boil. (Key Tip!) For a richer flavor, you can add dashi stock (like bonito dashi) if you prefer.
    🕒 05:50
12. After it boils, cover with a lid and simmer until the vegetables are tender. (Key Tip!) Simmering the ingredients without the miso first allows the vegetables' natural umami to fully develop.
    🕒 06:44
13. Once the vegetables are tender, add the prepared seasoning blend and mix thoroughly.
    🕒 07:13
14. Continue to simmer and reduce the liquid, allowing the miso flavor to deeply penetrate the ingredients. (Key Tip!) This method infuses flavor quickly, and the stew becomes even more delicious when cooled and reheated. It's best enjoyed the next day.
    🕒 07:34
15. Serve in a bowl and drizzle with a small amount of Sesame Oil (to taste), if desired. (Key Tip!) A little sesame oil adds aroma and makes the dish visually appealing.
    🕒 08:24
16. Sprinkle with the chopped Scallion and Shichimi Togarashi (Japanese seven-spice blend) (to taste), if desired, to complete the dish.
    🕒 09:00