Julienned vegetable and pork broth

１．For the julienned vegetable and pork soup: tear the black and white dried maitake mushrooms into strips, air-dry them in the shade for about 3 days, then blanch in boiling water for about 10 seconds and drain onto a tray.

２．Cut the pork back fat into thin strips, rub with salt and let sit for a while, then parboil it and let it soak in the soup stock.

３．Cut the carrot, udo, and snow peas each into thin strips and soak in water.

４．Add the pork-fat-infused stock at 30% ratio to the dashi, season to taste with salt and light soy sauce, add the dried maitake mushroom, and simmer briefly to make the soup broth.