Nunku (Buta to Yasai no Nimono) Pork and Vegetables

Mrs. Y. Takamine

Serves: 6

• 1 lb. belly pork
• 1 daikon (large)
• 1 block tofu

No. 1 Sauce:

• 2 Tbsp. sugar
• 4 Tbsp. shoyu
• 4 Tbsp. awamori or whiskey

• 5 taimo (araimo)
• 1 bunch mustard cabbage

No. 2 Sauce:

• 3½ cups pork stock
• 3½ cups hondashi stock (1 tsp. hondashi)
• dash of salt
• dash of shoyu
• dash of msg

Cook and boil belly pork for 30 minutes. Cool and cut ¼ inch x 2½ inches. Season with No. 1 sauce. Cut daikon 1¼ inches x 2½ inches in length. Cut tofu into 1¼ inch x 2½ inch and salt and drain thoroughly. Deep-fry to golden color. Taimo — cut same size as daikon. Deep-fat fry. Cook in same No. 1 sauce. Parboil mustard cabbage and cut in 2 inch lengths. Sauce No. 2 — bring to boil. Add daikon; add seasonings: salt, shoyu, msg, and cook until soft. Arrange tofu, pork, taimo, and cabbage into a pot with No. 2 sauce and finish cooking. In a large individual soup bowl, arrange 2 of each ingredient and pour soup over. Serve immediately.