Remove the taro root skins, rub with salt, and then wash to get rid of the stickiness. Roughly chop the carrots and cut the pork into bite-sized pieces.
Casually wash the inside of a thick pot with water, then lightly oil with vegetable oil (not listed), add the ingredients, and heat.
Once the meat has cooked through, add Japanese sake, mirin, sugar and heat. Add soy sauce and boil slightly.
Add water, cover with a lid (aluminum foil works as a substitute!) and boil for about 10 minutes on medium to low heat. Toss the pot contents so the bottom layer mixes with the top.
Continue boiling until there's only a little stock left, then stop the heat.
It burns easily, so please be careful.
And it's finished!
Story Behind this Recipe
This is a go-to recipe in the fall and winter when I receive plenty of taro roots. I made this when I was getting tired of dashi and sweet and sour flavors. You can make this and set it aside for later, making this work for a bento lunch box item as well.
The key to the flavor is the Japanese sake and the mirin. For the Japanese sake, you can use the carton type, but please be sure to use authentic mirin. If you use mirin-style flavoring or cooking sake, they have salt, and with this amount the whole thing will become salty. If you don't have options, then reduce the soy sauce to 1 teaspoon.