Shishi Nishimi (Buta no Nishime) Seasoned Pork

Mrs. Y. Takamine

Serves: 6

• 1½ lb. belly pork
• ⅓ cup shoyu
• 2 Tbsp. sugar
• ¼ tsp. msg
• ½ cup pork stock
• 1 large daikon
• 2 carrots
• 1 pkg. konnyaku
• 1½ oz. konbu

Singe pork skin. Place pork in boiling water and boil for 30 minutes. Cool, and cut into 2 inch x ¼ inch slices. Heat pan, and add shoyu, sugar, and msg; put in pork; cook for 10 minutes. Remove pork.

Scrape skin off daikon and carrots. Cut into 2 inch x ¼ inch x ¼ inch sizes. Slice konnyaku ¼ inch thick. Wash konbu, and slit lengthwise in half. Tie in knots 3 inches apart, and cut between knots. Add stock to pan, add konbu, and bring to a rapid boil. Simmer until konbu is barely tender. Add daikon, carrots, and konnyaku. Cover and cook for 10 minutes. Put in shoyu, sugar, and msg. Add pork and cook an additional 10 minutes without cover. Serve hot.