Sweet stewed bowl with udon

Peel the burdock root into thick strips, cut it into thin strips, and soak it in vinegar water. Similarly, cut the carrots, shiitake mushrooms, bamboo shoots, and pork belly into thin strips

Heat a small pot with sesame oil over high heat and add the ingredients in this order: carrots, bamboo shoots, pork belly, and shiitake mushrooms, and stir-fry

Once cooked through, add the bonito stock and simmer for about 5 minutes, skimming off any scum

Add the drained burdock and dark soy sauce, bring to a boil, then drain in a colander to separate the ingredients from the broth

Return the broth to the pot, add the mitsuba cut into bite-sized pieces, and bring to a gentle boil

Place the ingredients in a bowl and pour the broth from [5] over it. Sprinkle with coarsely ground black pepper to taste and it's done