Ashitibichi (Buta Ashi no Shiru) Pig’s Feet Soup

Serves: 6

• 1 foreleg
• 1 hindleg
• 3 sheets nishime konbu
• 8 cups water
• 2 tsp. salt
• dash white ground pepper
• 2 tsp. hondashi or 1 pkg. Shimaya dashi-no-moto
• ¼ cups shoyu
• dash msg

Singe and broil feet until brown and burnt. Pour hot water and scrape burnt areas with knife. Cut into 2 x 2 inch pieces. Wash konbu and tie into knots. Place pork and konbu into pot with 8 cups water and bring to a rapid boil. Lower temperature and continue cooking for about 1 hour. When konbu is completely cooked and soft, take it out from pot and cool. Cut and separate each knot. Continue cooking pig’s feet over medium heat. Check if pork is done by using chopstick or when meat pulls away from bone. Strain stock. Add seasonings to stock, except pepper. Combine the pork and konbu into clear stock and finish cooking. In a large individual soup bowl, place pork and konbu and pour soup stock. Sprinkle pepper and serve.