Step 1

Prepare the burdock according to the directions above.

Step 2

Heat a large heavy-bottomed pot over medium-high heat until hot. Add the oil and then spread it out into an even layer. Let this brown undisturbed for a minute or two. Stir the pork to redistribute and brown the other side.

Step 3

Add the daikon, taro, carrot, shiitake and scallion stems and stir-fry until fragrant. Deglaze the pot with the mirin.

Step 4

Use a skimmer or spoon to skim off any foam that floats to the surface and repeat until there is no more foam coming up.

Step 5

Turn down the heat to maintain a gentle simmer and then dissolve the miso into the soup. Simmer the pork soup uncovered until the vegetables and pork are tender (about 20-30 minutes).

Step 6

Serve the Tonjiru garnished with scallion greens and shichimi togarashi.