Prep the ingredients:
Cut the pork into 3 cm pieces. Cut up all the a. ingredients so that they're the same size as the burdock root shavings.
Pour boiling water over the aburaage and drain before cutting it up.
Put 1 tablespoon of sesame oil in a pan and stir fry the a. ingredients.
Add the dashi stock, sake and soy sauce and simmer over medium heat.
When it comes to a boil turn the heat down to low, and skim off the scum.
Put on a lid and simmer for 10 minutes until the vegetables are tender.
Dissolve in the miso and mix well.
Drizzle in some sesame oil to finish if you like, to make it even more fragrant.
Ladle into serving bowls, add plenty of ground sesame seeds and top with chopped green onion.
Story Behind this Recipe
Whenever I want to eat loooots of vegetables, I make this.
You may want to add satoimo (taro root), shimeji mushrooms, konnyaku and lots of other ingredients. The tofu will taste better if you rip it into pieces instead of cutting it. Using sesame oil to stir-fry the ingredients is delicious too.