Okkirikomi Udon

1. Prepare dashi: In a pot, combine Kombu and Water. Heat gently over medium-low heat for 15 minutes, ensuring it does not boil. Remove Kombu. Bring the Water to a simmer, add Katsuobushi, and immediately turn off the heat. Let steep for 5 minutes, then strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.

2. Prepare vegetables: Peel Daikon and Carrot, then slice into half-moon pieces. Peel Satoimo, parboil for 5 minutes, then rinse under cold water. Score Konnyaku on both sides with a knife, then tear into bite-sized pieces and parboil for 3 minutes. Slice Fresh Shiitake mushrooms. Scrape the skin off Burdock root, slice diagonally, and soak in cold water for 5 minutes to remove bitterness, then drain. Slice Negi diagonally into 2 cm pieces.

3. Prepare pork: Cut Thinly sliced pork belly into bite-sized pieces.