Preheat oven to 350 degrees F (180 degrees C).
Combine the Tamari Soy Sauce (1/2 cup), Cooking Sake (1/4 cup), Mirin (1/4 cup), Salt (1/2 teaspoon) and half of the Fresh Rosemary (0.25 ounce) sprigs in a large bowl.
Pat the Bone-In Pork Chops (2) dry with paper towels and place in the marinade. Let marinate for thirty minutes minimum or up to four hours, if desired.
Thinly slice the Fresh Chives (0.25 ounce) and set aside.
Meanwhile, peel the Burdock Root (2.5 ounce) and slice thinly on the bias. Lay the sliced pieces flat and slice thinly again, creating a julienne. Place in a small bowl with cool water to cover.
Cut Onion (1/2) into quarter inch dice and set aside.
Heat a medium saucepan over medium heat. Add the Butter (4 tablespoon) and the onions and cook for three minutes.
Add the Wild Rice (4 ounce) and stir while toasting for five minutes.
Strain the burdock root and add to the saucepan along with one and three quarters cup of water and Chicken Base (2 package). Stir, bring to a boil and cover, reduce the heat to low and let steam for fifty minutes. Remove from heat and drain. Return to pot, and keep warm.
Zest the Orange (1) into a medium bowl. Remove the top and bottom of the orange, and discard. Using even downward strokes, slice the skin away from the flesh and discard. Over the bowl with the zest, cut between membranes to segment the orange.
Juice orange into bowl, and set aside.
Slice Fennel Bulb (1) in half lengthwise then slice into thin slices. Place in a second medium bowl and mix well with Salt (2 tablespoon). Let sit for ten minutes.
Strain the fennel. Rinse for one and a half minutes to remove the salt. Pat dry and place into bowl with orange. Toss and set aside.
Heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. Remove the pork chops from the marinade and add to the pan. Sear on each side for one and a half minutes.
Place the rosemary on top, and put the pan in the oven for nine minutes.
Flip the pork chops and bake for six more minutes, then remove from oven.
Let rest for five minutes before serving. Meanwhile, add the minced chives and Olive Oil (2 tablespoon) to the bowl with fennel and orange. Toss gently and set aside.
Place wild rice on two plates and place pork chop directly on top. Place fennel salad on top of the rice.