Place kombu and water in a pot and let it sit for 30 minutes. Cut Kujo negi into bite-sized pieces. Slice daikon thinly using a peeler.

Pour hot water over fried tofu to remove excess oil, then pat dry with a paper towel. Cut into bite-sized pieces.

Toast mochi in a toaster until golden brown.

Heat the pot with kombu and water over low heat. Once bubbles form around the edges, remove the kombu. Increase to medium heat, add sake, and dissolve one-third of the white miso. Bring to a boil, add daikon, stir briefly, cover, and simmer for 3 minutes until softened. Add pork slices one by one, cook until the color changes, and skim off any foam. Dissolve the remaining white miso.