Steps

1. In a bowl, add 220g thinly sliced pork and 2.5 tbsp liquid shio koji (reduced-salt type), rub it in, and let it marinate for about 10 minutes while you chop the other ingredients. Pro Tip: Marinating the pork in liquid shio koji makes it incredibly tender.
   🕒 05:30
2. Cut 250g daikon radish (with skin on) into ginkgo leaf shapes, about 1cm thick.
   🕒 08:21
3. Cut 200g potatoes (with skin on) into irregular bite-sized pieces.
   🕒 09:16
4. Trim the root end of 100g green onion, cut it in half, then slice diagonally. Use the green part as well.
   🕒 10:34
5. Peel 10g garlic and 10g ginger.
   🕒 12:11
6. Heat 1 tbsp sesame oil in a pot, add the marinated thinly sliced pork, and stir-fry until the surface changes color.
   🕒 13:01
7. To the pot with the stir-fried pork, add 250g daikon radish and 200g potatoes, and lightly stir-fry to let them absorb the pork's umami.
   🕒 16:53
8. Add 650cc water and 2 tsp kombu dashi. Once it boils, reduce heat to medium-low, slightly offset the lid, and simmer for 20 minutes.
   🕒 17:51
9. While the tonjiru is simmering, trim the ends of 1 cucumber (100-120g), slice it, and place into a bowl.
   🕒 23:13
10. To the bowl with the cucumber, add 1 tbsp and 1 tsp liquid shio koji (reduced-salt type), rub it in, and let it sit for a while.
    🕒 23:56
11. Once the potatoes in the tonjiru are soft enough for chopsticks to easily pierce through, turn off the heat.
    🕒 25:10
12. Grate the peeled 10g garlic and 10g ginger into the tonjiru.
    🕒 25:37
13. Heat for a few minutes to let the aromas settle, then finally add the chopped 100g green onion and simmer for about 1 minute. Pro Tip: Adding garlic and ginger at the end preserves their fresh, pungent aroma, stimulating the appetite. The green onion is also added at the end to prevent it from overcooking and falling apart.
    🕒 26:47
14. Ladle the Shio Tonjiru into serving bowls.
    🕒 27:46
15. Plate the marinated lightly pickled cucumber and sprinkle with katsuobushi (bonito flakes) to taste.
    🕒 28:14
16. Sprinkle with Shichimi Togarashi (Japanese seven-spice blend) or salt to taste, if desired.
    🕒 29:50