Ashitibichi – Pig’s Feet With Daikon and Konbu

Mrs. Yukihide Kohatsu

Serves: 6-8

• 1 foreleg of pig (have butcher saw leg bone in half lengthwise and then crosswise only through the bones at 3 inch intervals.)
• 2 strips nishime konbu
• 1 oz. shiitake
• 5 daikon
• 1 piece ginger (thumb size)
• ¾ cup dried shrimps
• 5 cups water
• ¼ cup shoyu
• 1 tsp. Hawaiian salt
• 2 Tbsp. sake
• ¼ bunch watercress

(You can omit the shrimps and use 1¼ teaspoon hondashi for the 5 cups of water to make dashi or stock.)

Singe skin side of leg halves until slightly browned. Wash and scrape skin with knife under running water. Cut meat into serving pieces. Pour enough water to cover and bring to a boil over strong heat. Lower heat to medium and cook until skin is soft-about one hour. If done, chopstick will easily go through skin. Remove meat into a large bowl. Chill stock and remove all fat.

In the meantime, make stock with the dried shrimps and water (boil 20-30 minutes) or prepare hondashi stock. Strain and add to pork stock. Wash konbu, cut in half lengthwise, tie knots at 3 inch intervals and cut between knots. Soak shiitake in water, and cut off stems. Peel daikon and cut into fourths.

Put pork meat, konbu, mushrooms, and daikon into combined stock and cook 10 minutes. Add seasonings and cook slowly for 1 hour, shaking the pot once in a while to mix and season evenly. Just before serving, garnish with parboiled watercress cut into 2 inch lengths.