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Recipe details are AI-generated from the video and may contain errors — for reference only.
Peel 300g of daikon radish, slice it lengthwise in half, and then cut it into 0.3 cm thick quarter-moon (ginkgo leaf) slices.
Watch out
Daikon skin has tough fibers, so peel it slightly thicker
otherwise, the outer edge will remain tough and bitter when cooked
Trim the top off 150g of carrots, cut them in half lengthwise, and slice them into 0.3 cm thick quarter-moon slices.
Watch out
Keep carrot slices similar in thickness to the daikon
otherwise, they will cook unevenly and finish at different softness levels
Gently scrub 100g of burdock root under running water with a brush or knife back to remove surface dirt, then cut it into even diagonal thin slices.
Watch out
Most of the burdock aroma is in the skin, so only scrub off the dirt and do not peel deeply
otherwise, you will lose its earthy flavor
Pour 1 tbsp of sesame oil into a pot over medium-low heat, add 100g of sliced burdock root, and stir-fry for about 1 minute until evenly coated in oil and fragrant.
local_fire_departmentmedium-low heat, about 1 minuteWatch out
Stir-fry the burdock first so the oil can absorb its distinct earthy fragrance as the soup base.
Add 150g of sliced carrots and stir-fry with the burdock for about 1 minute until the carrots are heated through and glossy.
local_fire_departmentmedium-low heat, about 1 minuteWatch out
Do not stir-fry carrots over excessive heat
keep it medium-low, otherwise the edges will char and turn bitter
Thoroughly wash hands with soap after handling raw pork to prevent cross-contamination with other surfaces or ingredients.
Add 200g of separated pork slices to the pot, stir-fry with the vegetables until the pork is fully opaque, cooked through, and rendering its fat.
local_fire_departmentmedium heat, about 2 minutesWatch out
Separate the pork slices as you add them
otherwise, they will clump together, cooking unevenly in the center and trapping fat
Finally, add 300g of sliced daikon and stir-fry thoroughly with all ingredients for 1 to 2 minutes until the daikon turns slightly translucent and absorbs the pork and sesame aroma.
local_fire_departmentmedium heat, about 1-2 minutesWatch out
Sauté the vegetables thoroughly before adding water
this is the key secret to extracting natural vegetable sweetness without dashi
Pour 1.5L of water into the pot (just covering the ingredients), bring to a boil over medium heat, cover with a lid, and simmer over medium heat for 20 minutes until the vegetables are tender.
local_fire_departmentmedium heat, about 20 minutesWatch out
Add just enough water to submerge the ingredients
adding too much will dilute the natural sweetness of the vegetable broth
Steam will escape when lifting the lid; tilt the lid away from your face to avoid burns.
After 20 minutes, remove the lid and use a ladle to carefully skim off any scum and foam floating on the surface to keep the soup clear and clean.
local_fire_departmentmedium heatWatch out
Skim only the surface foam lightly to avoid scooping out too much flavorful broth.
Add 1 tbsp of mirin and 1 tbsp of soy sauce to the pot and stir well; then grate 1 clove of ginger and 1 clove of garlic directly into the soup and stir until combined.
local_fire_departmentmedium-low heat, about 1 minuteWatch out
Grate the ginger and garlic freshly into the pot
pre-grated aromatics will oxidize and turn sour
Turn off the heat completely. Place 2.5 tbsp of miso paste into a ladle, submerge partially into the hot broth, and dissolve it with chopsticks until fully blended into the soup before serving.
Watch out
You must turn off the heat before dissolving the miso
boiling will destroy its delicate aroma and live cultures, making the soup sour and bitter
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