Peel the dikon radish and carrot.

Cut the dikon radish and carrot into quarters lengthwise and then cut into thin slices.

Wash the burdock root well, then scrape the skin with the back of a knife. Don’t peel the burdock too much as the part just under the skin contains a lot of nutrients and flavor.

Make several long shallow cuts lengthwise all the way around the burdock root.

Shave the burdock root into small strips over cold water and soak them for about 5 minutes to remove bitterness, then drain.

Cut spring onion into 2 cm long pieces.

Cut the konnyaku into thin short strips.

Cut the pork belly into 3 cm thick slices.

Heat the pan over medium-high heat, place vegetable oil and then add the pork and sauté well.

Add the dikon, carrot, burdock root, spring onion and konnyaku and stir-fry.

Once the fat from the pork is evenly coating the vegetables, add the dashi stock and simmer, skimming occasionally.

Once the vegetables become tender, add the miso by dissolving it in a miso strainer or a ladle with some of the soup until no lumps remain.