豚汁（豚バラ肉と舞茸の豚汁）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut off the spring onion roots and cut into rings.
Slice the spring onion diagonally into 1 cm wide strips.
Cut off the root of the onion, cut into wedges and set aside.
Peel the skin of the radish thickly and cut into 7 mm wide ginkgo slices.
Peel the carrot and cut into 7mm wide half moons.
Cut the maitake mushrooms into easy-to-eat pieces.
Tear the konnyaku into bite-sized pieces with a spoon.
Place in a bowl, rub with salt (for konjac preparation), and leave for 2-3 minutes.
Wash with water and drain with a colander.
Wash the burdock root with water, remove the whiskers and skin with a knife, and cut off the tip.
Cut diagonally into 1 cm wide pieces.
Cut the pork belly into 4-5 cm wide pieces.

Add salad oil to a frying pan and heat over medium heat for 30 seconds.
Arrange the burdock roots so that they do not overlap and bake for about 2 minutes until they are browned.
Flip over and bake for about 2 minutes until browned, then turn off the heat and remove.
Add the pork belly and preheat.
Bake on medium heat until browned.
Flip over and bake for about 30 seconds, turn off the heat and remove.
Wipe off the oil from the meat, add the daikon radish, carrot, onion, maitake mushrooms, and konnyaku, and mix everything together.
Cook over medium heat for 3 minutes.
Add the burdock root and pork belly and fry.
Add the cooking sake and green onion, and fry.
Cover and steam over low heat for 5 minutes.
Reduce heat to medium, add water, dashi stock granules, and mirin, and heat until boiling.
take the dung
Turn off the heat, add miso and mix.
Add soy sauce and grated ginger, and mix until lightly boiling.
Serve on a plate and complete with small green onions.