Steps

1. Peel the skin off the Daikon Radish (300g) and cut it into half-moon shapes about 1cm thick.
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2. Cut the Pork Belly Block (300g) into approximately 1cm thick slices.
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3. Place the cut daikon and pork belly into separate pots, add enough water to cover them, and bring to a boil over heat.
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4. Once boiling, boil the daikon in the pot over high heat and the pork belly in the pot over low heat for about 10 minutes each. [Key Tip!] Boiling the daikon at a rolling boil makes it tender, while simmering the pork from cold water keeps it juicy.
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5. Drain the boiled daikon and let it sit for a while to dry the surface.
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6. Drain the boiled pork belly, rinse quickly under cold water to remove scum and excess fat.
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7. Finely chop the Scallion (1/4 stalk).
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8. Cut the Deep-fried Tofu Pouch (1 piece) into 8 equal pieces.
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9. Prepare 4 Hard-boiled Eggs and peel them.
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10. Place the pre-treated Pork Belly Block (300g) into a frying pan without oil and brown it over medium heat. [Key Tip!] Browning the pork adds a fragrant aroma.
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11. Sprinkle Sugar (3 tbsp) directly over the browned pork and coat the pork with the melted sugar.
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12. Next, add Cooking Sake (Rice Wine) (5 tbsp) and coat the pork while letting the alcohol evaporate.
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13. Add Dashi Stock (600cc), Soy Sauce (2 tbsp), and Mirin (Sweet Rice Wine) (2 tbsp).
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14. Add the pre-treated Daikon Radish (300g), the cut Deep-fried Tofu Pouch (1 piece), and the peeled Hard-boiled Eggs (4 pieces).
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15. Once all ingredients are added, bring to a boil, then simmer gently over medium-low heat.
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16. Cover with aluminum foil to create a lid and simmer for about 15 minutes.
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17. After simmering for 15 minutes, if the liquid has reduced, add a little water and then add Soy Sauce (3 tbsp) for the finishing touch. [Key Tip!] Following the principle of "SaShiSuSeSo" (sugar, salt, vinegar, soy sauce, miso), adding soy sauce at the end enhances the aroma and deepens the flavor.
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18. After adding the soy sauce, flip the eggs and other ingredients, replace the lid, and continue to simmer for another 10 minutes over low-medium heat.
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19. Turn off the heat. Letting it cool once will allow the flavors to penetrate further. Reheat before serving.
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20. Plate the stew and top with the finely chopped Scallion (1/4 stalk).
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21. Optionally, sprinkle with Shichimi Togarashi (Japanese Seven Spice) (to taste). Finished!
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