1. Grate half of the daikon (8.82oz) and strain through a colander.
2. Shave the remaining daikon into thin strips (about 4 inches long) with a peeler or a slicer.
3. Put [A] in a saucepan and bring to a boil, then simmer over medium heat for 2 to 3 minutes.
4. Remove the dashi packet from 3, add [B] and 1, and turn the heat back on.
5. When 4 comes to a boil, add pork and 2. When the pork changes color, remove it from the bowl and serve with the dashi soup.

Note: Strain grated daikon through a colander to remove excess water and concentrate the umami. Also, the sweetness will vary depending on the daikon, so it is best to add mirin to taste at the end.