SERVES: 10

1 lb. belly pork

2 Tbsp. Wesson oil

1 Tbsp. sesame oil

1 pkg. sengiri daikon

2 strips nishime konbu

1 pkg. square konnyaku

1 pkg. aburage

4-5 pieces small canned mushrooms

1/4 lb. gobo (optional)

2 cups pork stock or water

1/4 cup shoyu

1 tsp. salt

1 Tbsp. sugar

1 tsp. msg

Slice pork into 1/4 x 2 inch slices. Soak sengiri daikon in water for 30 minutes, rinse, squeeze dry, and cut in 2 inch strips. Wash konbu, split in half, and cut in 1/4 inch slices. Cut mushrooms, konnyaku, aburage in halves, and into 1/4 inch slices. Scrape outer skin of gobo, sliver into 1/2 inch lengths, and soak in water with 1 Tbsp. vinegar for 15 minutes to remove harsh taste. Drain.

Pan-fry pork in hot oils for 10 minutes. Combine stock, all ingredients and seasonings and cook under low heat for 45 minutes. Season to taste. Serve with hot rice.