Cut taro, cabbage, green onion, carrot, burdock, and shimeji mushrooms into bite-sized pieces. Slice Sendai wheat gluten into 1.5cm rings.

Boil taro in a pot with enough water to cover. Cook on medium heat until boiling, then reduce to low heat and simmer for 5 minutes. Rinse and remove sliminess.

Add seasonings (sake, mirin, dashi powder, water) to the pot and heat on medium. Once boiling, add pork and skim off any foam. Add taro, cabbage, carrot, burdock, shimeji mushrooms, and Sendai wheat gluten. Cover and simmer on low heat for 5-6 minutes.