Ingredients

The following ingredients have 4 Servings
  • 7 oz daikon
  • Small carrot (about 3 1/2 oz)
  • Medium-sized potato (about 5 oz)
  • 7 oz konnyaku
  • 7 oz thinly sliced pork
  • 1/2 Tbsp sunflower or vegetable oil
  • 1 quart dashi stock
  • 2 Tbsp sake
  • 4-5 Tbsp miso
  • 1/2 leek finely sliced (washed, and drained)
  • Shichimi togarashi or chili pepper - to garnish

Instruction

  • Peel the daikon and carrot. Cut them lengthwise then into quarters and then slice them into 1/4-inch-thick, making quarter-shaped pieces. Peel the potato and cut into bite-sized pieces. Soak in water for a few minutes to remove any excess starch, then drain. Cut the konnyaku into smaller pieces and blanch in boiling water, to remove any bitterness, then drain
  • Cover the pork loosely in plastic wrap and, on a cutting board, tenderize by hitting with a rolling pin. Remove the cling film and cut into 1-1 1/2 inch pieces
  • Heat the oil in a large saucepan, add the pork and brown evenly. Add the chopped daikon, carrot, potato, and konnyaku, then the dashi stock and sake, and simmer
  • Skim the surface when it comes to a boil. Reduce the heat and cook until the potatoes are soft
  • Gradually add in the miso paste, stir well, and serve with the finely sliced leek and shichimi togarashi sprinkled on top