Japanese Vegetable Pork Soup (Sawani-Wan)

Japanese Vegetable Pork Soup (Sawani-Wan)

A colorful blend of many flavorful vegetables and pork.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

3 cm (1.2 in)

3 cm (1.2 in)

3 cm (1.2 in)

3 cm (1.2 in)

100 g (3.5 oz)

800 ml (28.2 fl. oz.)

4 thin slices

a dash


a dash


  1. Peel the daikon radish, lotus root, burdock root, carrot and taro, then cut each into thin sticks. Chop the mustard spinach into about the same lengths.
  2. Slice the pork belly into 1 cm (0.4 in.) width pieces. Quickly cook in boiling water, remove into cold water and drain well.
  3. Add the ginger to the bonito stock and heat. Once boiling, add in the daikon radish, lotus root, burdock root, carrot and pork belly.
  4. Once the mixture comes to a boil again, remove any scum that forms, then add in the taro. Once boiling again, keep at a rolling boil and cook for about 2 minutes.
  5. Add in (A) and the mustard spinach, quickly cook, then serve into bowls with a sprinkle of coarse ground black pepper if desired.

Cooking Basics

Burdock root - peeling

Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.

Burdock root - matchstick juliennes

Scrape the burdock root with a knife, and cut into 5 cm (2 in.) length pieces. Then place in water and cut into planks of around 3 mm (0.1 in.), gradually sliding and stacking these planks. Lastly, thinly julienned into widths of around 3 mm (0.1 in.).

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.

Daikon radish - matchstick juliennes

Peel the daikon radish, cut into 4 to 5 cm (1.5 to 2 in.) width pieces, and slice these each into planks around 3 mm (0.1 in.) wide, gradually sliding and stacking these planks. Lastly, thinly cut into widths of around 3 mm (0.1 in.).


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