Cut the pork into bite-sized pieces.
Slice the carrot and burdock root on the diagonal.
Cut the daikon into quarter rounds, the potato into 8 parts and the Japanese leek into thin rounds.
Place the saucepan over medium heat, add the sesame oil and fry the pork.
When the meat changes colour, add the carrots, daikon, burdock root, and potatoes.
Once the vegetables get coated in oil, add water, Japanese soup stock (dashi) and cook until the vegetables soften. Skim the foam off the surface in the meantime.
Turn the heat off, add the miso dissolved in a little stock. Once it has dissolved, add the milk and bring it to a boil.
When it has almost come to a boil, add the Japanese leek and soy sauce. You're all done!
Story Behind this Recipe
I tried added milk to regular tonjiru, since milk goes well with miso.
The ingredients are all cut into thin slices to cook quickly. The potatoes are cut in larger pieces as they tend to crumble more easily. When adding miso, turn off the heat, dilute with some liquid first to dissolve in the stock. The milk should go in after the miso has dissolved completely (just like when you're preparing cream stew).