Ashitibichi (Tonsoku Jiru) Pig’s Feet

Mrs. Fumiko Miyasato

Serves: 10

• 4 lbs. pig’s feet
• 2 pkgs. konbu
• 3 medium daikon
• 2 medium carrots
• 10 medium shiitake
• 2 Tbsp. salt
• 3-4 ginger (thumb size)
• 2 pkgs. Shimaya no dashinomoto
• 1 large cluster garlic
• 3 Tbsp. shoyu
• 1 Tbsp. msg
• 1 Tbsp. whiskey or wine
• 4 qts. plus 1 cup water

Have butcher cut up pig’s feet. Singe pig’s feet. This could be done in very hot iron skillet, broiler pan over stove, or in oven broiler. Scrape off charred areas under running hot water. Put in 4 quarts plus 1 cup of water (water should be about two inches above meat) in large pot. Add 2 tablespoons salt, put in pig’s feet, and bring it to a rapid boil. Add ginger cut in large pieces; continue boiling with medium heat for 1 hour, with lid on. Remove scum from time to time. Place pig’s feet in large bowl. Strain pork stock, cool and refrigerate overnight.

Next day, wash konbu, tie knots loosely, and cut between knots. Soak shiitake, remove stems, and cut caps into 3 or 4 wedges. Remove fat from pork stock, add 2 packages of Shimaya dashinomoto, shiitake and its stock, konbu, to pork stock. Bring to a rapid boil. Add pig’s feet, daikon, and carrots (cut in half lengthwise and cut into 2 inch lengths), and bunch of garlic. Let soup come to a boil, lower heat, simmer for two hours or more. Add 3 tablespoons shoyu, salt (1 or more tablespoons of salt to suit your taste). Add 1 tablespoon of whiskey toward end of cooking. Add msg just before heat is turned off.

Note: If Okinawan konbu is used, please put in half hour before heat is turned off. The Okinawan konbu is soft and will get cooked in 30 minutes.