Steps

1. Peel and thinly slice 200g of lotus root into 1mm thick rounds. (Tip: Using a slicer makes this easier.)
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2. Soak the thinly sliced lotus root in vinegared water for 5-10 minutes to remove bitterness.
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3. Cut 150g of pork belly into four equal lengths.
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4. In a bowl, combine 150ml water, 1.5 tbsp soy sauce, 1.5 tbsp Mirin (Sweet Rice Wine), 2 tsp sugar, 2 tsp Potato Starch, 1 tsp dashi powder, and 1 tsp grated ginger. Mix well.
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5. Drain the lotus root that has been soaked in vinegared water.
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6. Line the bottom of a frying pan with 1/3 of the drained lotus root.
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7. Layer half of the cut pork belly over the lotus root.
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8. Add another 1/3 of the lotus root on top of the pork belly.
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9. Layer the remaining half of the pork belly over the lotus root.
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10. Finally, place the remaining 1/3 of the lotus root on the very top.
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11. Pour 2 tbsp water and 2 tbsp Cooking Sake (Rice Wine) evenly over the ingredients.
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12. Heat the frying pan over medium-high heat until it comes to a boil.
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13. Cover with a lid and steam-fry over medium heat for 7 minutes. (Tip: This method is easy and requires no steamer!)
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14. Transfer the steamed pork belly and lotus root to a plate.
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15. Briefly whisk the combined sauce ingredients again, then pour them into the frying pan used for steaming.
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16. Cook over low to medium heat, stirring constantly, until the sauce thickens to create the Japanese-style glaze.
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17. Pour the prepared glaze over the plated pork belly and lotus root.
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18. Sprinkle with chopped green onions (scallions) in the center.
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