Soak dried shiitake mushrooms in water until softened.

Squeeze water from shiitake mushrooms, remove stems, and slice thinly. Slice daikon radish thinly and cut aburaage into 1cm strips.

Cut konjac into thin slices, boil for 3 minutes, and drain.

Slice pork belly into 5mm strips.

In a pot, combine shiitake soaking liquid (100cc), water, and dashi powder. Bring to a boil and add pork belly. Skim off any foam.

Add daikon, shiitake, konjac, and aburaage. Cover and simmer on low heat for 6–7 minutes.