Pig’s Feet Nishime

Mrs. Ella Teruya

• 1 pig’s feet
• 3 carrots
• 4 strips of konbu
• 6 large dried mushrooms
• 2 konnyaku

Sauce:

• ½ cup shoyu
• 4 rounded Tbsp. sugar
• 2 Tbsp. mirin
• 1 tsp. msg

Singe pig’s feet. Scrape off burnt areas. Wash thoroughly. Cut into big pieces. Put in pot and add water to cover pig’s feet (3 cups). Cook for about 2 hours. When cool, put in refrigerator and skim fat.

Wash konbu, tie into loose knots, and cut between knots. Cut carrots in oblique pieces (cut diagonally turning while cutting).

Cut konnyaku in the way carrot is cut. Soften mushrooms in water (soaking 20 minutes), remove stems, cut into small triangular pieces. Put all ingredients and sauce into the pot after all the fat has been skimmed off and simmer until done. Bring to a rapid boil, lower heat, and cook for 1 hour.