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1
Cut the vegetables (I cut the daikon radish into quarter-rounds, sliced the carrot, green onions into chunks, and shredded the burdock).
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2
Cut the pork into bite-sized pieces.
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3
Put all the vegetables in cold water (about a liter) into a saucepan, and turn on the heat to high.
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4
When it comes to a boil, skim the scum from the surface and turn down the heat to low.
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5
Add half of miso and sake, cover with a lid and continue to simmer until the vegetables have soften.
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6
While the vegetables are cooking, prepare the pork.
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7
When the water comes to the boil, turn it off, and add the pork for about 15 seconds.
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8
Drain.
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9
Once the vegetables are cooked through, put the pork and dissolve the remaining miso.
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10
Add the soy sauce to taste.
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11
If you like, add a little dashi powder for a boost of flavor, but It's also fine without it.
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12
Drop a few drops of sesame oil into a ladle and mix into the soup.
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13
Take care not to use too much sesame oil.
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14
When the pork is cooked through, it's ready to serve.
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15
I always have taro root stocked in my freezer, so we use them frozen, but if you are using fresh ones, peel them first.
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16
Sometimes my daughter asks me to replace the taro root with Japanese sweet potato.
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17
The soup becomes slightly sweet, but it's just as tasty.
