Steps

1. Scrape the skin off 1 Burdock Root (approx. 150g) with the back of a knife, then slice diagonally into 3mm thick rounds.
   🕒 01:00
2. Soak the sliced burdock root in water to remove bitterness.
   🕒 01:19
3. Peel 1/2 Carrot (approx. 100g) and slice into 3mm thick angled pieces. [Pro Tip!] Hard vegetables cook faster and more evenly when sliced thinly for microwave heating.
   🕒 01:24
4. Peel 1/4 Daikon Radish (approx. 250g) and slice into 3mm thick angled pieces. [Pro Tip!] Hard vegetables cook faster and more evenly when sliced thinly for microwave heating.
   🕒 01:35
5. Trim the tough base from 1/2 Shimeji Mushroom bunch and separate into smaller clusters.
   🕒 01:46
6. Slice 1/2 Green Onion diagonally into 3mm thick pieces.
   🕒 01:55
7. Blanch 4 sheets of Deep-fried Tofu Pouches (Aburaage) with hot water to remove excess oil. Let cool in water, squeeze out moisture with your hands, and slice into 1cm wide strips.
   🕒 02:03
8. Drain the burdock root thoroughly in a colander.
   🕒 02:16
9. Combine the drained burdock root with the sliced Daikon Radish, Carrot, and Shimeji Mushrooms in a large colander or bowl.
   🕒 02:23
10. Transfer the mixed vegetables evenly into freezer-safe, microwave-safe containers.
    🕒 02:34
11. In a separate bowl, mix together 6 tbsp Miso, 3 tsp Dashi Powder, and 1/2 tsp Sesame Oil.
    🕒 02:43
12. Divide the mixed miso and seasonings into 6 portions and wrap each portion in plastic wrap to form miso balls. [Pro Tip!] Forming miso balls helps to perfectly balance the flavor and umami.
    🕒 02:54
13. Top the vegetables in the containers with the sliced Green Onion and Aburaage, dividing them into 6 portions.
    🕒 03:07
14. Divide 240g Pork Belly Slices into 6 portions (approx. 40g per serving) and spread them over the vegetables. If the pork pieces are large, tear them; if they are clumped together, spread them out as you place them.
    🕒 03:19
15. Place the prepared miso balls on top of the pork.
    🕒 03:38
16. Cover with a lid and freeze. [Pro Tip!] These can be stored in the freezer for up to 3 weeks.
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17. [When Defrosting] Remove the miso ball from the frozen tonjiru. Place the lid of the microwave-safe container askew, or cover with plastic wrap, and microwave on 600W for 3 minutes. [Pro Tip!] This helps hard vegetables cook through.
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18. After heating, remove the miso ball (if still wrapped). Add 200ml of water, stir to dissolve the miso, and gently mix.
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19. Once the miso is dissolved, if the pork is still firm, loosen it with chopsticks. Push the pork to the bottom, stir everything gently, and microwave again on 600W for 3 minutes. [Pro Tip!] Be careful to avoid boiling over.
    🕒 04:32
20. Once the pork is thoroughly cooked and the soup is hot, it's ready.
    🕒 04:52
21. [Cooking in a Pot] Add the ingredients and water to a pot. Bring to a simmer while dissolving the miso balls until the ingredients are cooked through.
    🕒 05:02