Steps

1. Cut the daikon radish in half lengthwise, then slice thinly without peeling. 【Chef's Tip!】 Slicing the daikon thinly helps it cook faster and pairs well with pork belly. You can cook it with the skin on.
   🕒 01:52
2. Cut the pork belly into 3-4 equal pieces.
   🕒 02:53
3. In a pot, arrange the thinly sliced daikon radish and pork belly, alternating layers. 【Chef's Tip!】 Layering pork belly and daikon alternately allows the rich flavor of the pork belly to transfer to the daikon, resulting in a delicious dish.
   🕒 03:29
4. Add water 300cc to the pot.
   🕒 05:49
5. Add Hondashi 1 tsp.
   🕒 05:58
6. Add Kombu dashi 1/2 tsp. (If unavailable, Hondashi can be used as a substitute)
   🕒 06:06
7. Add Oyster sauce 1 tsp. 【Chef's Tip!】 Adding oyster sauce gives it a deep seafood umami flavor, similar to oden, even without adding processed fish cakes.
   🕒 06:33
8. Add Salt 1/3 tsp, cover, and simmer over low to medium heat for about 15 minutes.
   🕒 07:12
9. Place frozen green beans 100g in a heatproof container and heat in a 600W microwave for 3 minutes.
   🕒 08:07
10. Discard the liquid from the heated green beans and cut longer ones into easy-to-eat lengths.
    🕒 09:01
11. Add Ground sesame seeds 2 tsp, Sugar 1/2 tsp, Soy sauce 1 1/2 tsp, and Hondashi 1/4 tsp to the cut green beans and mix well.
    🕒 09:24
12. Once the pot has some soup remaining, prepare 1 beaten egg.
    🕒 15:10
13. Rinse the cooked rice 200g with water to wash off the starch. 【Chef's Tip!】 Rinsing the rice removes starch, resulting in a light and smooth *zosui* (rice porridge) instead of a thick *ojiya*.
    🕒 15:25
14. Add the rinsed rice to the pot, add a pinch of salt, and simmer until reduced.
    🕒 15:43
15. Pour in the beaten egg in a circular motion, cover, and cook until the egg is half-set.
    🕒 15:59
16. Turn off the heat, sprinkle with Chopped green onion to taste and Toasted sesame seeds to taste, mix, and serve.
    🕒 16:16