Place the shiitake mushrooms into a heatproof dish. Add enough water to cover them, and microwave for 3 minutes to rehydrate. You will use the soaking water later, so please don't throw it away!

Cut the thinly sliced pork belly into 10 cm lengths, and roll them up by hand. Place them back onto the meat tray.

Marinate the Step 2 meat with the ◎ ingredients.

Cut the carrot into pieces, and microwave for about 3 minutes at 500 W. When you are cutting the thick part, cut into 4 portions lengthwise, then cut into pieces to match the size.

Cut the bamboo shoots into the size of the carrot pieces, and microwave for about 3 minutes at 500 W. Parboil them briefly if you can. It will add more flavor.

Cut the onion in half horizontally, remove the core, and cut into about 2 cm wide wedges.

Remove the stems and seeds from the green peppers. Cut lengthwise into 1.5 cm wide strips, then cut into the same length as the onion.

Lightly squeeze the water out from the rehydrated shiitake mushrooms (Step 1), and cut into the same size as the onion.

Heat the vegetable oil in a frying pan, and pan fry the Step 3 meat.

In the mean time, combine the flavoring ingredients. When you don't have enough shiitake mushroom soaking water, add more water.

When the pork is cooked, add the shiitake mushrooms, bamboo shoots, and onion, then stir-fry. Start stir-frying from the ingredients that take longer to cook through.

After a little while, add the carrot and green peppers, and continue stir-frying.

Continue stir-frying until the edges of the onion are little bit browned as shown in the picture.

Mix in the combined flavouring ingredients, and bring to a boil.

Stir in the katakuriko slurry, and mix well.

Serve on a plate, and done.