Tonjiru (Pork and Vegetable Miso Soup)

1. Prepare the dashi stock: Add Water and Kombu to a pot. Heat over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then add Bonito flakes. Turn off the heat immediately and let the Bonito flakes sink to the bottom (about 1 minute). Strain the dashi through a fine-mesh sieve, discarding the Bonito flakes.

2. Prepare the vegetables: Peel and cut Daikon radish and Carrot into quarter-round slices. Scrape the skin off Burdock root, thinly slice it, and soak in water for 5 minutes, then drain. Tear Konjac into bite-sized pieces. Remove stems from Fresh shiitake mushrooms and slice the caps. Thinly slice Green onions for garnish.

3. In a large pot or Dutch oven, heat Sesame oil over medium heat. Add Pork belly, thinly sliced and sauté until lightly browned and some fat has rendered.