Slice carrot and burdock diagonally into bite-sized pieces. Soak burdock in water and drain. Cut konjac into bite-sized pieces. Chop green onion.

Boil konjac in a pot with enough water to cover it. Simmer for 3 minutes and drain.

In a pot, add pork motsu, boiling ingredients (green onion, ginger, sake), and enough water to cover. Bring to a boil, skim off foam, and simmer for 15 minutes. Wash and drain.

Add pork motsu, carrot, burdock, konjac, dashi powder, and water to a pot. Heat over medium heat until boiling, skim off foam, cover, and simmer for 10 minutes.

Turn off the heat and add curry roux. Stir until dissolved. Heat again on low and cook for 5 minutes, stirring until thickened.