Uni (Ogiri) Large Cut and Kuni (Kogiri) Small Cut

Mrs. Y. Takamine

Serves: 6

• 1½ oz. (1 pkg.) nishime konbu
• 2 Chinese daikon
• 1 lb. belly pork
• 3 cups dashi (3 cups water and 1 tsp. hondashi)
• 3 cups pork stock
• 1 Tbsp. shoyu
• 2 tsp. salt
• dash msg

Sauce No. 1:

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

Wash konbu, strip in half if wide, cut into 1 inch widths, rinse thoroughly. Cut daikon into ¾ x 2 inches and par boil. Boil pork for 30 minutes with water barely covering the pork. Cool pork, cut into pieces ¼ inch wide and 2½ inches long. Cook pork with Sauce No. 1. Heat pan, add shoyu, sugar, and sake. Let it come to a boil, add pork, cook for 20 minutes with cover on, under low heat. In a pot, combine pork stock and hondashi stock, bring it to a boil. Put in konbu and cook for 30 minutes or until konbu is soft. To konbu mixture, add daikon, salt, msg and continue cooking for 10 minutes.

Place konbu and daikon in individual soup bowls. Arrange by adding seasoned pork and then pour hot soup stock.