Japanese Tonjiru

Slice the pork thinly. Peel and cut daikon and carrot into 1/2-inch thick half-moons. Scrub burdock root, then shave or thinly slice diagonally (sasagaki style) and immediately soak in water for 5-10 minutes to remove bitterness. Drain thoroughly. Cut konjac into bite-sized pieces; you can score them for better flavor absorption or parboil briefly to remove any odor. Stem and slice shiitake mushrooms. Cut tofu into 1-inch cubes. Slice green onions for garnish.

Heat sesame oil in a large pot or Dutch oven over medium heat. Add the thinly sliced pork and cook until lightly browned and fragrant, about 3-4 minutes, breaking up any clumps.

Add the drained daikon, carrot, burdock root, and shiitake mushrooms to the pot. Sauté for another 5-7 minutes, stirring occasionally, until the vegetables start to soften slightly and are coated in the pork fat.

Pour in the dashi stock, sake, and mirin. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the root vegetables are tender. Skim off any scum that rises to the surface.

Gently add the cubed tofu and konjac to the pot. Continue to simmer for another 5 minutes to allow them to heat through and absorb flavors.

Turn off the heat. Ladle a small amount of the hot broth into a separate bowl, add the miso paste, and stir until completely dissolved. Return the dissolved miso to the pot and stir gently to combine. Do not boil the soup after adding miso, as it diminishes the flavor and aroma.

Ladle the hot Tonjiru into individual serving bowls. Garnish generously with freshly sliced green onions and a sprinkle of Shichimi Togarashi, if desired. Serve immediately as a complete meal or a hearty side dish.