My Mother's Recipe for Kenchin-jiru

• 100 grams Sliced pork belly
• 1/2 Daikon radish
• 4 Taro root
• 1 Carrot
• 1/2 Burdock
• 1/2 Konnyaku
• 1 small block Tofu
• 1 slice Aburaage
• 2 tbsp Vegetable oil
• 1000 ml Water for the dashi stock
• 1 tsp Dashi stock granules
• 50 ml Soy sauce

1. Cut the daikon and carrot into quarter rounds.
2. Scrape off the burdock skin, and cut diagonally into thin slices.
3. Rub salt into the konnyaku, and cut into 2 cm cubes.
4. Pour boiling water over the aburaage briefly to drain excess oil, cut into half, then into 5 cm strips.
5. Peel the taro root and cut into 1 cm rounds.
6. Rub with salt to remove the slime.
7. Cut the pork into 2 cm slices.
8. Heat oil in a saucepan, and fry all of the chopped vegetables and pork except for the tofu.
9. When everything is well-coated in oil, pour in the water for the dashi stock and bring to a boil.
10. Cook over high heat, skim the scum from the surface, and turn down the heat to low.
11. Once the vegetables have softened, add the soy sauce and dashi stock granules, and taste to adjust.
12. Continue simmering over low heat.
13. When the vegetables in Step 2 have absorbed the flavour, add the tofu as you break it up roughly by hand.
14. In our family, we cook on for a while after this point.
15. When the tofu absorbs the taste thoroughly, turn off the heat.

pork belly, radish, root, carrot, burdock, aburaage, vegetable oil, water, granules, soy sauce

Taken from cookpad.com/us/recipes/152832-my-mothers-recipe-for-kenchin-jiru (may not work)