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1
Peel the daikon radish and cut into large quarters and smooth off the edges (It's extra easy to round the edges if you use a peeler).
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2
Boil Step 1 in water.
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3
Add a handful of unwashed, uncooked rice (not included in ingredients) and boil with together with the daikon radish.
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4
Once it has begun to boil, turn the heat to low and cook for 30 minutes.
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5
Stop the heat and let it sit as-is in the pot.
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6
Cut the pork into bite-sized pieces and lightly brown both sides in a frying pan.
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7
Put the meat into a separate pot and add a large amount of water plus 50 ml of sake.
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8
Turn on the heat.
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9
Don't add this to the pot with the daikon radish.
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10
Add the meat to a separate pot.
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11
When it comes to a boil, remove the scum from the surface and leave it to simmer for 1 hour on medium heat.
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12
If it seems like the water is going to evaporate completely, add more.
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13
Discard the boiled water and put the meat back into the pot.
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14
Fill with a large amount of water and add the 1 cm cubed onion, the remaining sake, and the ingredients.
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15
Cook over high heat.
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16
When boiling, lower the heat to medium-low and simmer for 30 minutes.
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17
30 minutes later.... Strain Step 3 in a colander and rinse with running water to remove the grains of rice.
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18
Add to Step 8.
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19
Simmer together for another 15 minutes.
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20
Add the shimeji mushrooms (with their hard base cut off), continue to lightly simmer, and then turn off the heat.
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21
Serve in a dish and garnish with finely chopped scallions.
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22
Season with ichimi spice and enjoy.
