Steamed Pork With Mamemiso

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2 lbs. boneless pork shoulder, cut into 1 1/2'' cubes

1 1/4 lbs. daikon, peeled and grated

1'' piece fresh ginger, peeled and julienned

2 cups dashi

3 tbsp. sake

3 tbsp. hatch

1 tbsp. Japanese soy sauce

3 tbsp. mirin (sweet Japanese cooking wine)

8 large pearl onions, trimmed and peeled

2 medium carrots, peeled, cut into 16 rounds, and blanched

1 bunch fresh spinach, washed, blanched, and drained

1 tbsp. sugar

3 tbsp. hatcho miso = The kind of miso, dark brown and salty, other name, red miso.

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