Directions

To Prep

1. In a large pot, add the pork bones and enough water to cover them. Turn on the stove and heat over a medium-high heat until the broth begins to boil.
2. Reduce to a simmer and continue to cook for at least 30 mins
3. while skimming off anything that floats to the surface. When the broth has done cooking, remove it from the heat, strain and set aside.
4. While the broth simmers, in a pot, add in the diced pork along with 180ml of water and bring to a boil before continue to cook for 10 mins.
5. Similarly, in another pot, boil enough water to cook the konnyaku. Cook and set aside.
6. Steam the shiitake mushrooms for approx 4 mins before transferring to a cutting board, removing the stalks and slicing the cap in to thin strips.
7. If you are using fresh burdock root for this dish, shave the root in to strips using a knife.

To Cook

1. In a large pot, combine the pork, broth and konnyaku and bring to a boil over a low heat before adding in the daikon and carrots.
2. Return the mixture to a boil before adding in the sweet potato and mushrooms.
3. Continue to cook the stew while skimming off any foam or scum that rises to the surface. After approx 5 mins, add the miso paste in to the stew (use a strainer and a ladle to ensure that the paste is fully dissolved within the stew).
4. When the paste has fully dissolved, add in the burdock root and continue to cook for 5 mins before removing from the heat and begin to plate.

To Serve

1. Transfer the soup in to 1 large serving bowl, or multiple individual servings bowls before sprinkling with sliced spring onions and adding Ichimi Togarashi to taste.