Pig’s Feet Soup

From Frances T. Makiyama, Retirees Unit, Oahu

• 1 locally raised pig’s feet
• 2 quarts water
• 1 thumb-sized piece of ginger
• 1-2 cloves of garlic, crushed
• 2 tablespoons sake
• 1 gobo, peeled and sliced diagonally
• 6 shiitake, soaked and julienned
• 2 strips konbu soaked, washed, tied in knots, and cut apart
• 2 daikon, sliced crosswise
• 2 carrots, sliced diagonally
• 1 tablespoon Hawaiian salt
• Dash white pepper
• 2 tablespoons miso
• Watercress, mustard cabbage, or choi sum, cut up

Ask your butcher to cut pig’s feet into 3-inch pieces. Singe pig’s feet to remove hairs; rinse. Place in large pot with water, ginger, garlic, sake, and gobo. Cook covered over medium low heat for 2-3 hours. Cool and refrigerate overnight.

Remove solidified fat from soup and reheat over medium heat. When hot, add shiitake, konbu, daikon, carrots, Hawaiian salt, and white pepper. Cook until vegetables are done. Just before serving, stir in miso and as much cut up greens as desired.