Tibichi Pork Dish

Mrs. Yasuko Takamine

This is a dish prepared for special occasions.

Serves: 6

• 1½ lb. belly pork
• 1 block tofu
• 2 medium daikon
• 6 large or 12 small shiitake
• 3 stalks mustard cabbage

Sauce:

• ½ cup shoyu
• dash msg
• 3 Tbsp. sugar

Cover pork with water and cook for 40 minutes. Cool and cut into ⅜ inch x 2½ inch to 3 inch lengths (12 uniform slices). Cut tofu into 12 pieces (1 x 1 x 2 inches). Round off square edges, drain and blot between dishcloth or paper towels, and deep-fry to golden brown. Peel and cut daikon into 12 pieces (1 x 1 x 3 inches). Round off square edges. Soak shiitake, cut off stems, and cut in half. Parboil mustard cabbage, cut into 3 inch lengths, and tie with kanpyo into 6 bundles. Add stock: 2 cups pork stock and ½ cup shiitake stock. In a medium-sized pot, place daikon, tofu, shiitake, and cook vigorously until daikon is fully cooked. Heat saucepan, add shoyu and sugar. Bring to boil and add pork. Cook until well-coated and seasoned. Add left over sauce into stock with vegetables. Add tied mustard cabbage to heat. Arrange 2 pieces each into a large soup bowl, adding 2 pieces of pork on top with mustard cabbage. Pour a little amount of soup stock, cover, and serve.