Steps

1. Wash 2 large or 4 small turnips (approx. 400g) and remove soil from the surface with aluminum foil.
   🕒 01:13
2. Separate the turnip bulbs and greens. Cut the bulbs into bite-sized pieces. Leave the peel on.
   🕒 01:49
3. Cut the 400g pork belly block into slightly thick slices.
   🕒 03:57
4. Heat a frying pan over low-medium heat and place the sliced pork belly, skin-side down. Sear until golden brown on all sides.
   🕒 05:37
5. Drain excess fat and transfer the seared pork belly and cut turnips to a pot.
   🕒 08:20
6. Add 300ml Cooking Sake (Rice Wine), 300ml Water, and 4-5g Kombu to the pot.
   🕒 08:35
7. Add 4 pinches Salt, 4 pinches Sugar, and 2 tsp Light Soy Sauce.
   🕒 08:51
8. Bring the pot to medium heat. Once boiling, carefully skim off any foam that rises to the surface.
   🕒 09:17
9. Reduce heat to low, between a simmer and a gentle boil. Cover and simmer for 20 minutes. (Key Tip!) Simmering gently over low heat prevents excessive flavor from leaching into the soup, allowing the turnips and pork to absorb the taste and creating a clear broth.
   🕒 10:07
10. Turn off the heat and let it rest, covered, for 10 minutes. (Key Tip!) Resting allows the flavors to fully meld into the ingredients, resulting in an elegant and delicious dish.
    🕒 11:06
11. Prepare the miso sauce. In a bowl, combine 1 tbsp Miso Paste, 1 tsp Mirin (Sweet Rice Wine), and 1/2 tbsp Sugar. Mix well.
    🕒 11:43
12. Bring the pot to a boil one last time to heat it thoroughly.
    🕒 12:48
13. Serve in bowls and add the prepared miso sauce as desired. Enjoy!
    🕒 12:52