Steps

1. Dice the onion.
   🕒 01:06
2. Slice the daikon radish into half-moon shapes with the peel on.
   🕒 02:06
3. Slice the carrot into thin half-moon shapes with the peel on.
   🕒 02:22
4. Lightly scrape the burdock root with the back of a knife, wash, slice diagonally, and soak in water to remove bitterness.
   🕒 02:36
5. Cut the pork belly slices into 2cm wide strips.
   🕒 03:10
6. Heat 1 tbsp of vegetable oil in a pot, add the 100g of pork belly slices, and cook until the fat renders and the meat changes color.
   🕒 03:33
7. Once the pork has rendered its fat, add the chopped onion, carrot, daikon radish, and drained burdock root. Stir-fry to allow them to absorb the sweetness from the pork.
   🕒 04:14
8. Add 1/4 cup of cooking sake (rice wine), 1 tbsp of mirin (sweet rice wine), a small amount of water, and stir. Dissolve 3 tbsp of miso paste into the liquid. *Key Tip:* Simmering with water instead of dashi broth maximizes the rustic flavor and umami of the root vegetables.
   🕒 05:08
9. Bring to a boil, stirring everything together, and skim off any scum that rises to the surface.
   🕒 06:06
10. Reduce the heat and let it simmer, allowing the pork and root vegetables to fully absorb the miso flavor. *Key Tip:* This step of simmering in miso creates a cohesive flavor throughout the tonjiru.
    🕒 06:29
11. Add the remaining water (to reach a total of 400-500ml) and continue to simmer. Taste and adjust seasoning. *Key Tip:* For tonjiru rich in root vegetables, simmering with miso initially allows the flavors to meld beautifully.
    🕒 07:00
12. Finish by drizzling with 1/2 tsp or more of sesame oil. *Key Tip:* Adding sesame oil at the end, rather than during stir-frying, imparts a rich flavor and aroma.
    🕒 08:29
13. Taste and add more miso paste if needed to adjust the seasoning.
    🕒 08:59
14. Serve in bowls and garnish with shichimi togarashi (seven-spice blend) to taste, if desired. Enjoy!
    🕒 09:28