1/4 lb thinly sliced pork
1/2 gobo (burdock root)
1/2 carrot
1 potato
1/4 negi/leek
3 1/2 cup dashi soup stock
3 tbsp miso (bean paste)


Shave gobo into short stripps and soak in water. Slice negi/leek diagonally. Cut carrot and potato into small chunks. Cut pork slices into bite-sized lengths. Saute pork, potato, carrot, gobo in a deep pan. Sponsored Links
Add dashi soup stock stop in the pan and simmer over medium heat. When vegetables are soften, add miso and negi and simmer for one minute and stop the heat.


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