Slice the burdock root thinly and soak in water to remove bitterness. Slice the green onion diagonally into 1cm pieces. Chop the mitsuba into 1cm pieces.

Mix the seasoning ingredients (water, sake, mirin, sugar, soy sauce, dashi powder) in a frying pan and heat over medium heat until boiling. Add the pork and cook for 1–2 minutes until the pork is cooked through, removing any scum.

Add the burdock root and green onion to the pan, stir, cover, and simmer on low heat for 4–5 minutes.

Pour the beaten eggs evenly over the mixture, cover, and cook for about 1 minute until the eggs are semi-cooked.