1. Place the burdock in a pot of cold water. Boil for 5 minutes and drain. 2. Sauté the pork in oil for 4–5 minutes and add the diced carrot, onion, potatoes, daikon, burdock and mushrooms. Set aside and cool down while still crunchy. 3. Set the oven on steam at 80°C. 4. Seal the pork and vegetables with the taro cake and dashi stock in sous vide bags and cook for 20–30 minutes. 5. Stir in the miso paste, garnish with raw spring onions and serve.