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1
Wash the vegetables.
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2
Cut the pork into bite sized pieces.
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3
Pull apart the konnyaku into small pieces with your hands.
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4
Put into a pot with water and being to a boil.
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5
Cook for 2 minutes and drain well.
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6
Finely shave the carrot and burdock root (as if you were sharpening a pencil).
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7
Divide the cabbage leaves into the core and leaf parts, and cut up into 2cm pieces.
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8
Cup up the green or white part of a leek (or green onion) into thin rounds.
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9
Grate the ginger.
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10
Put the dashi stock, burdock root, carrot and konnyaku into a pot and turn on the heat.
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11
Simmer until tender with a lid on.
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12
Wash the satoimo well, put on a heatproof dish and sprinkle in 2 tablespoons of water.
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13
Cover loosely with plastic wrap and microwave for 2 minutes at 500w.
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14
Cool the satoimo in cold water with the skins on.
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15
Peel them, pulling off the skins with a knife.
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16
Cut up the large ones into about 3 pieces.
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17
When the carrot and burdock root are tender, add the core part of the cabbage and continue simmering.
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18
After about 5 minutes add the pork while separating it.
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19
Also add the satoimo.
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20
Simmer until the pork is cooked.
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21
This is homemade miso.
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22
Turn off the heat and dissolve in the miso.
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23
Add the sake.
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24
Add the leaf parts of the cabbage and the bean sprouts.
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25
Turn the heat back on.
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26
When the vegetables have wilted, it's done.
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27
Ladle into serving bowls and add the ginger and leek or green onion on top.
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28
Enjoy while piping hot!
