Slice the onion thinly and shred the shimeji mushrooms into small pieces. Shave the burdock into thin slices with a vegetable peeler and soak in a bowl of water. It may seem like a lot of vegetables, but you'll be able to eat it all.
Combine the prepared vegetables and the ☆ seasonings in a pot and heat.
After the vegetable wilts, add the pork and ginger. Pour the sake to the pork and separate the pork slices.
When the pork is cooked through, add the miso. Reduce the sauce.
The quantity of miso is written in grams, but it is about 2 tablespoons. If you like, blend with red miso.
Serve the sukiyaki on a bed of rice, sprinkle with chopped green onions, soft poached egg and shichimi spice.
Story Behind this Recipe
My hometown has a local speciality called miso-sukiyaki rice bowl. I used pork in this recipe as it is easier to make than with beef.
Miso goes better with the sweetness of sugar than with mirin. After adding miso, take care not to over-cook so that the miso flavor remains. I recommend blending half the miso with dark red miso.