Cut the daikon into quarter slices (5mm thick), carrot into quarter slices (3mm thick), and green onion into thin diagonal slices. Rinse the nameko mushrooms and drain well.

Cut the pork belly into 3cm wide pieces.

Heat salad oil in a pot over medium heat. Add the pork and cook until the color changes. Add daikon, carrot, and green onion, and stir-fry until coated with oil.

Add water and dashi powder, mix well, and bring to a boil. Cover and simmer on low heat for 5 minutes until the vegetables are tender. Add nameko mushrooms and cook for 1 minute.