Cut atsuage into quarters. Slice the carrot into bite-sized pieces and microwave in a heatproof container with plastic wrap for 3 minutes at 600W until tender.

Trim the root of the shimeji mushrooms and separate them. Cut the pork belly slices in half.

Wrap the pork belly slices around the atsuage, sprinkle with pepper, and lightly coat with potato starch.

Heat salad oil in a frying pan over medium heat. Place the pork-wrapped atsuage seam-side down and cook until browned on both sides.

Once the pork is cooked, remove excess oil from the pan. Add carrot, shimeji mushrooms, and the seasoning ingredients. Bring to a boil, cover, and simmer on low heat for 5 minutes.