Peel the daikon and carrot. Cut them lengthwise then into quarters and then slice them into 1/4-inch-thick, making quarter-shaped pieces. Peel the potato and cut into bite-sized pieces. Soak in water for a few minutes to remove any excess starch, then drain. Cut the konnyaku into smaller pieces and blanch in boiling water, to remove any bitterness, then drain
Cover the pork loosely in plastic wrap and, on a cutting board, tenderize by hitting with a rolling pin. Remove the cling film and cut into 1-1 1/2 inch pieces
Heat the oil in a large saucepan, add the pork and brown evenly. Add the chopped daikon, carrot, potato, and konnyaku, then the dashi stock and sake, and simmer
Skim the surface when it comes to a boil. Reduce the heat and cook until the potatoes are soft
Gradually add in the miso paste, stir well, and serve with the finely sliced leek and shichimi togarashi sprinkled on top