Beat eggs in a bowl.

Add milk, sesame oil, and pancake mix to the eggs and mix well.

Cut burdock root, carrot, onion, wood ear mushrooms, edamame, and processed cheese into bite-sized pieces.

Stir-fry the chopped vegetables and mushrooms in a pan.

Mix miso, sake, mirin, and soy sauce in a small bowl.

Add the miso seasoning mixture to the stir-fried vegetables.

Continue to stir-fry until all the moisture evaporates.

Remove the pan from heat.

Add the cubed cheese and stir quickly to incorporate.

Add the pancake batter mixture to the stir-fried vegetable mixture.

Gently fold the batter and vegetable mixture together, being careful not to overmix.

Pour the mixture into a pound cake mold lined with parchment paper.

Top with thinly sliced green onions and sesame seeds.

Bake in a preheated oven at 180-190°C (356-374°F) for 35-40 minutes, or until a toothpick inserted into the center comes out clean.