Steps

1. Trim the ends off the sweet potato and slice it into 1cm to 1.5cm thick rounds. Cut thicker pieces in half.
   🕒 01:56
2. Soak the sliced sweet potato in water for 5 minutes.
   🕒 02:31
3. Drain the sweet potato, cover loosely with plastic wrap, leaving one small opening for steam to escape. Microwave (600W) for 3 minutes. After heating, close the steam opening and let it steam until ready to use. [Key Tip!] Microwaving enhances the sweetness and makes the sweet potato fluffy. Letting it steam in the wrap further improves the texture.
   🕒 02:47
4. Cut the onion into wedges and gently separate the layers with your hands.
   🕒 03:39
5. Peel the carrot, cut it in half lengthwise, and then slice thinly to about 5mm thick.
   🕒 04:10
6. Peel the daikon radish, cut it in half lengthwise, and then slice into about 5mm thick half-moon shapes.
   🕒 04:35
7. Tear the konjac jelly into bite-sized pieces by hand. If it's pre-cooked and doesn't require de-flavoring, use it as is. [Key Tip!] Tearing creates a rough surface that absorbs flavor better.
   🕒 04:57
8. Cut the pork into bite-sized pieces.
   🕒 05:25
9. Heat 1/2 tbsp of sesame oil in a pot over medium heat. Once hot, add the pork and stir-fry, breaking it up as it cooks.
   🕒 05:40
10. Once the pork is mostly cooked, add the carrots, daikon radish, and onions, and stir briefly. Add 2 tbsp of cooking sake (rice wine), cover, and steam-fry over low-medium heat for 2 minutes. [Key Tip!] Steam-frying the vegetables condenses their flavors and makes them more delicious.
    🕒 06:11
11. Remove the lid and continue to cook for about 1 minute to evaporate the alcohol from the sake.
    🕒 06:53
12. Add the konjac jelly and the steamed sweet potato, and stir once.
    🕒 07:01
13. Add 2 tbsp of mirin (sweet rice wine) and cook for about 1 minute, stirring gently. [Key Tip!] Adding mirin at this stage and cooking it down helps the sweetness and richness to penetrate.
    🕒 07:18
14. Add 600ml of water and 1 tsp of dashi powder, mix well, and bring to a boil over medium heat.
    🕒 07:34
15. Once boiling, skim off any scum, then reduce heat to low, cover, and simmer for 5 minutes.
    🕒 07:53
16. Remove the lid, gradually dissolve 2-3 tbsp of miso into the soup without forming clumps. Stir everything together, then drizzle the remaining 1/2 tbsp of sesame oil over the top and stir once more to finish. [Key Tip!] Adjust the amount of miso to your preferred saltiness, and adding sesame oil at the end adds a fragrant aroma.
    🕒 08:09