豚汁（春キャベツのケチャップ豚汁）｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

Cut the pork shoulder into 1cm cubes.
Rub the pork shoulder with shio-koji.
Tear the konnyaku into pieces using your hands or a spoon and rub it with sugar (not included in the recipe).
Wash the konnyaku with water (not included in the recipe).
Tear the spring cabbage with your hands and cut it into bite-sized pieces.
Smash the core of the spring cabbage.
Chop and cut the spring burdock.
Cut the leek lengthwise into slices.

Put water and a dashi pack in a pot and heat.
Add the konjac and spring burdock before boiling.
Once boiling, add the pork shoulder loin that has been rubbed with shio-koji and the core of the spring cabbage.
Once cooked through, add the spring cabbage leaves.
Turn the heat to low and add the fried tofu.
Add the miso and dissolve.
Add ketchup and let it dissolve.

Put 2 into the container.
Finish by topping with green onions.