Kagoshima Tonjiru (Pork and Vegetables in Barley Miso Soup)

Remove heads and guts from 20g dried sardines and soak in 600ml water for 30 minutes.

Bring to a boil, cook 3 minutes more, and strain through a fine sieve.

Cut daikon and carrot to 5mm quarter-rounds and peeled taro to 2cm.

Rub taro with a pinch of salt, rinse, blanch 3 minutes, and wash away surface slime.

Tear konjac with a spoon into 2cm pieces and blanch 2 minutes.

Pour boiling water over atsuage to remove surface oil and cut to 2cm. Cut pork to 4cm lengths.

Heat 1 tablespoon oil in a heavy pot over medium and stir-fry pork 3 minutes.

When little pink remains, add daikon, carrot, taro, konjac, and atsuage and toss 2 minutes more.

Pour in sardine broth, bring to a boil, and skim.

Cover with a drop lid and simmer 12 to 15 minutes until pork reaches at least 71C and a skewer enters taro and daikon easily.

Ladle broth into a bowl, dissolve 50g barley miso completely, and return it.

Heat 2 minutes over low heat just below boiling and turn off the heat.

Slice green onion to 3mm and ginger to fine 3cm strips.

Divide pork, vegetables, and broth evenly among four bowls, top with onion and ginger, and serve hot.