Kasu Jiru (Sake Lees Soup)

Cut 150 g konjac (konnyaku) into bitesize pieces and boil it in lightly salted water for 2-3 minutes. Drain and wash with cold water, then set aside for later. Peel and cut 150 g burdock root (gobo), 1 carrot and ¼ daikon radish into thin slices. Thinly slice 2 pieces fried tofu pouch (aburaage).
Heat a pot on medium and add 1 tsp cooking oil. Once hot, add 200 g thinly sliced pork and sprinkle with a pinch of salt. Fry until lightly browned on both sides and the fat is released into the pan.
Add the carrot, daikon radish and burdock root to the pot. Sprinkle with a little more salt and stir fry for 2 minutes until the vegetables are coated in the fat from the pork.
Pour 1 liter dashi stock into the pot and bring to a gentle simmer. Simmer for 7 minutes or until the vegetables are softened to your liking.
Add 150 g konjac (konnyaku) and 2 pieces fried tofu pouch (aburaage), and reduce the heat to low. Continue to simmer for 3 minutes or until the konnyaku is warmed through.
Turn off the heat and place 3 ½ tbsp white miso paste and 100 g sake lees in a miso strainer. Dip it into the soup and whisk until it's dispersed into the broth. If you don't have a miso strainer or similar too, pour some broth into a small bowl with the miso and sake lees, whisk until smooth before adding it to the rest of the soup. Add 1 tbsp Japanese light soy sauce (usukuchi shoyu) and mix.
Divide into serving bowls and sprinkle with finely chopped green onions. Enjoy!