Taro and Pork Miso Soup (Sendai-style Tontiru)

Steps

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1. 1
   Cut pork belly into thick slices. Season with a pinch of salt, 1 tsp sugar, 1 tsp white pepper, and 1 tbsp sake. Massage the pork thoroughly to release excess moisture, then set aside.
   ▶ ≈1:09
2. 2
   Peel the taro (wear gloves if your skin is sensitive). Prepare a cast iron pot and arrange napa cabbage stems on the bottom as a base layer.
   ▶ ≈1:30
3. 3
   Layer the peeled taro and potatoes over the cabbage stems. Score the konjac cake on both sides for better flavor absorption, remove any fishiness by rubbing with salt or briefly blanching in hot water, drain, and add to the pot.
   ▶ ≈1:54
4. 4
   Scrub burdock root clean without peeling, then cut into chunks using the rolling cut method. Add daikon and carrot pieces, layering everything into the pot.
   ▶ ≈2:37
5. 5
   Arrange the seasoned pork evenly over the vegetables, discarding any accumulated liquid from the meat. Add 1700 ml cold water and bring to a gentle boil over medium heat.
   ▶ ≈3:15
6. 6
   When the broth is about to boil, skim off any scum with a small spoon or skimmer. Add sake and place in the unseasoned stock bags. Simmer gently over low heat for about 25 minutes.
   ▶ ≈3:38
7. 7
   When potatoes and taro are easily pierced, they're done. Remove the stock bags, then add mushrooms, napa cabbage leaves, and the white parts of scallions. Gently press the vegetables with a spoon.
   ▶ ≈4:46
8. 8
   Gently add the tofu. Ladle out some broth, slowly dissolve the mixed red and white miso in it, then stir back into the pot. Do not let it boil vigorously after adding miso, or the flavor will diminish.
   ▶ ≈5:22
9. 9
   Top with scallion greens. If desired, drizzle with yuzu-flavored sauce for added citrus notes.
   ▶ ≈5:48