Slice the green onion diagonally into 7mm pieces. Cut the daikon radish into quarters lengthwise, then slice into 7mm pieces. Halve the carrot lengthwise and slice into 7mm pieces. Thinly slice the burdock root diagonally and soak in water, then drain.

Heat salad oil in a pot over medium heat. Add the pork and stir-fry until the color changes. Add burdock root, daikon radish, and carrot, and continue stir-frying.

When the daikon becomes slightly translucent, add water and bring to a boil. Add dashi powder and skim off any foam. Reduce to low heat and simmer for 7–8 minutes.