Pig's Feet (1)
Black Mushrooms (3)
Nishimi Konbu (4)
Daikon, small (5)
Dashi (opt) (7)
- Roast PIG'S FEET in the broiler skin side up until a few
blackened spots appear (see Note-2).
- Put Pig Feet into a large pot and cover
with water by about 2 inches as they'll swell a bit. Bring the pot to
a boil over high heat for about 2 minutes, then pour it all out into
the sink. Wash the pot and rinse the pig feet, returning them to the pot.
Add 4 quarts of water and bring to a boil for 10 minutes.
- Slice GINGER thin and add to the pot, then turn down to a
simmer for another 1 hour.
- Meanwhile: Soak the MUSHROOMS in warm water
for about 1/2 hour. Stem and quarter them and set aside.
- Soak KONBU for about 1/2 hour. Cut into strips about 3/4
inch by 2 inches and set aside.
- Peel DAIKONS and cut into about 1 inch lengths, then into
- When Pig's Feet have cooked their time, pull them out of
the broth and de-fat the broth using your gravy separator or some
other device. Wash the pot and return both the broth and the pig
- Add Daikon, Konbu, Mushrooms, Salt and
Awamori. Simmer another 20 minutes.
- Cut MUSTARD GREENS into strips about 3/4 inch by 2 inches and
parboil briefly. Drain and set aside.
- Stir some hot broth into the Miso and blend, then add to the
pot. Check your stock for salt and flavor - if you think it needs a
bit more flavor stir in Dashi. Take off heat.
- Serve in individual bowls, a hunk or two of pig foot, some konbu,
daikon and mushrooms, and a few strips of mustard greens.