Steps

1. Scrape the skin off Burdock Root 1/2 (approx. 70g) with the back of a knife.
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2. Slice the burdock root diagonally into large, approximately 3mm thick rounds.
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3. Soak the sliced burdock root in water to remove bitterness.
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4. Peel Carrot 1/4 (approx. 50g) and slice it into approximately 3mm thick half-moon shapes.
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5. Peel Daikon Radish approx. 5cm (approx. 150g) and slice it into approximately 3mm thick wedge shapes.
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6. Trim the tough base off Shimeji Mushrooms 1/2 bunch (approx. 100g) and separate them into small clusters.
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7. In a bowl, combine Rice Flour 60g, Potato Starch 20g, and Salt a pinch. Mix well.
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8. Add Hot Water 60g and mix with a spatula, scraping the sides of the bowl, as if kneading.
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9. Mix until the dough comes together and has a soft, earlobe-like consistency. **(Key Tip!)** If the dough is difficult to combine due to the type of rice flour used, adjust by adding a little more water.
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10. Cover with plastic wrap and let it rest for at least 5 minutes.
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11. Heat Sesame Oil 1 tsp in a deep frying pan or pot over medium heat.
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12. Tear Pork Slices 100g into bite-sized pieces and add to the pan. Add Grated Ginger 1 tsp and stir-fry.
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13. Once the pork changes color, add the drained Daikon Radish, Carrot, and Burdock Root and stir-fry.
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14. Stir-fry until the edges of the daikon radish become translucent, then add and stir-fry the Shimeji Mushrooms.
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15. Add Water 600ml and Dashi Powder 2 tsp, dissolve, and bring to a boil over high heat.
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16. Skim off any scum that appears.
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17. Reduce heat to medium and simmer for about 6 minutes.
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18. Once the vegetables are tender and translucent, scoop out the rested rice flour dumpling dough with a spoon into bite-sized pieces.
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19. Take the scooped dough in your hand, flatten it slightly, and drop it into the simmering soup. **(Key Tip!)** If the dough sticks to your hands, wetting your palms will make it easier to handle.
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20. Cook until the dumplings float to the surface, for about 2 to 3 minutes.
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21. Turn off the heat, add Chopped Green Onion 20g and Miso Paste 2 tbsp, and stir to dissolve.
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22. Ladle into bowls and serve. Enjoy!
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