Tonjiru

Cut the daikon into ~5mm-thick ichou-giri (quarter rounds). The skin can stay on.

Cut the carrot into ~5mm-thick half-moons, similar in size to the daikon.

Lightly scrub the burdock with a tawashi and slice diagonally (sasagaki shavings work too, but diagonal is faster and keeps more fiber).

Rinse the konjac in warm water, lightly tap it with your palm to make holes, and tear into bite-size pieces with a spoon.

Cut the pork belly into 3-4cm pieces. Sizing all the ingredients similarly gives a uniform bite.

Halve the long scallion lengthwise and slice diagonally.

In a frying pan with no oil, lay the pork belly out without overlapping, and cook over medium heat to render the fat.

Add the burdock and stir-fry. Once aromatic, add daikon, carrot, and konjac, and toss until they're coated in the fat.

Add water, hondashi, and Hondashi Kombu Dashi. Bring to a boil over high heat, drop to low-medium, place a drop-lid (otoshibuta), and simmer 20 minutes.

Once everything is tender, dissolve in the white miso while stirring, finish with the long scallion, and stir briefly.

Serve while still hot.