Steps

1. First, bring water to a boil in a pot.
   🕒 01:15
2. Slice the leek diagonally.
   🕒 01:24
3. Cut the thinly sliced pork belly into three pieces.
   🕒 01:47
4. Tear the firm tofu by hand. This is the key! Tearing the tofu creates a rough surface that allows the flavors to penetrate more easily.
   🕒 02:19
5. Blanch the torn tofu. This is the key! Blanching makes the tofu tender and helps it absorb flavor better.
   🕒 02:32
6. Leave enough of the blanched tofu's cooking liquid in the pot to half-submerge the tofu, then bring it back to a simmer. This is the key! Reusing the flavorful liquid from the tofu enhances the overall taste.
   🕒 03:43
7. Spread the cut pork in the pot and carefully skim off any scum that rises to the surface.
   🕒 04:24
8. Add sugar (1 to 1.5 tbsp), Mirin (Sweet Rice Wine) (1.5 tbsp), and Soy Sauce (3 tbsp), and let the flavors meld.
   🕒 05:00
9. Cut the shirataki noodles in half with kitchen scissors and add them to the pot.
   🕒 05:29
10. Gently mix everything, cover with a lid, reduce heat, and simmer for approximately 10 minutes to allow the flavors to penetrate.
    🕒 05:41
11. Open the lid, push the ingredients to one side of the pot, and add the sliced leek (1 stalk).
    🕒 06:09
12. Spoon some of the simmering liquid over the leek while continuing to reduce the liquid, concentrating the flavors.
    🕒 06:30
13. In the remaining liquid in the pot, add the potato starch (1/2 to 1 tsp) mixed with water (1 tsp) to create a slurry. Reheat to thicken.
    🕒 07:25
14. Coat the ingredients with the thickened sauce.
    🕒 07:52
15. Serve in a bowl and garnish with chopped green onions, grated ginger, and shichimi togarashi to taste.
    🕒 08:08