Steps

1. Peel the outer skin off the new onions and wash them to remove dirt.
   🕒 02:01
2. Trim off the withered parts and the root end of the new onions, then slice them thinly.
   🕒 02:12
3. Cut the thick fried tofu into bite-sized pieces as preferred. No need to blanch.
   🕒 03:17
4. Cut the pork belly slices into approximately 5cm lengths.
   🕒 03:34
5. Pour dashi stock 350cc into a pot with a lid and heat over medium heat.
   🕒 04:16
6. Add the pork belly slices 200g to the cold dashi stock and heat while separating the slices.
   🕒 04:24
7. Once the pork has separated, dissolve in [A] light soy sauce 1.5 tbsp and [A] miso 3 tbsp.
   🕒 04:42
8. Next, add the sliced new onions 2 to the pot.
   🕒 06:04
9. Place the sliced thick fried tofu 1 sheet on top of the new onions.
   🕒 06:28
10. Cover the pot and simmer on very low heat for about 30 minutes. (This is the key!) High heat will cause scorching, so be sure to simmer on very low heat. It might seem like there's not enough liquid, but simmering with the new onions' own moisture will concentrate their sweetness and umami.
    🕒 06:49
11. During simmering, depending on the heat of your stove, it may reduce too much. Check the pot's contents occasionally. If the liquid has reduced too much, add a small amount of water.
    🕒 08:25
12. After simmering for 30 minutes, open the lid and gently stir everything together without breaking the fried tofu.
    🕒 09:03
13. Taste and adjust seasoning with additional seasonings if necessary.
    🕒 09:14
14. Serve in bowls.
    🕒 09:45
15. Garnish with scallions, finely chopped, to taste and shichimi togarashi, to taste.
    🕒 09:58