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1
Cut the pork into bite-sized pieces.
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2
Peel the vegetables, halve the daikon radish and carrot lengthwise and slice rather thickly.
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3
Slice the the taro root into thick rounds.
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4
Chop up the green onion.
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5
Shave the burdock root into thin strips.
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6
Soak into a bowl of cold water with a little vinegar added to get rid of the bitterness.
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7
Julienne the aburaage.
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8
Cut the Chinese cabbage into 7-8 mm wide pieces.
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9
Heat up a pan and added the sesame oil.
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10
Add the pork and stir-fry.
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11
When the meat changes color, take the pan off the heat and cool the bottom on a moistened and wrung out kitchen towel.
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12
By doing this the pork won't stick to the pan as much.
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13
Scrape the pork off the pan, then return the pan to the heat.
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14
When the pork is cooked, add the vegetables.
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15
Once the vegetables are lightly stir-fried, add enough dashi stock to cover.
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16
Bring to a boil, then skim off the scum.
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17
When the vegetables are cooked through, dissolve in a little miso.
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18
Bring back to a boil, lower the heat and simmer gently for 30 to 40 minutes.
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19
If the dashi has reduced down too much, add a little more.
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20
Dissolve in some more miso to taste.
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21
Sprinkle with the chopped green onions to finish.
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22
If you have time, take the pan off the heat and let rest for 20-30 minutes, then reheat just before serving.
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23
It will taste even better.
