Tonjiru Without Dissolving the Miso

Peel the daikon and (if needed) the carrot, then cut both into ichou-giri (quarter rounds).

Slice the long scallion diagonally; slice the onion thinly.

Wipe the shiitake clean with damp paper towels, trim the stems, and slice thinly.

Lightly scrape the burdock skin with the back of a knife and sasagaki-shave (diagonal slice works too).

Heat sesame oil in a pot, add the pork and all prepped vegetables, sprinkle salt, and sauté for 5 minutes over medium heat.

Add the miso and stir-fry over medium heat for 3 minutes, coating the ingredients.

Drop to low heat, add cooking sake to deglaze the pan and combine, then cover and simmer 5 minutes.

Uncover, add water, and warm just below boiling over low heat.

Plate up and finish with shichimi togarashi to taste.