Pig’s Feet With Daikon and Konbu

Mrs. Yukihide Kohatsu

Servings 6-8

• 1 fore leg of pork (have butcher saw leg bone in half lengthwise and then crosswise only through the bones at 3 inch intervals.)
• 2 strips konbu (nishime)
• 2 pkgs. dried mushrooms (1 oz.)
• 5 daikon (turnips)
• 1 piece ginger root — size of thumb
• 3/4 cup dried shrimps
• 5 cups water
• 4 tablespoons shoyu
• 1 teaspoon Hawaiian salt
• 2 tablespoons sake
• 1/4 bunch watercress

Singe skin side of leg halves until slightly browned. Wash and scrape skin with a knife under running water. Cut meat into serving pieces. Pour enough water to cover and bring to a boil over strong heat.

Lower heat to medium and cook until meat and skin are soft—about one hour. If done, chopstick will easily go through skin. Remove meat into a bowl or plate. Chill stock and remove all fat.

In the meantime, make stock with the dried shrimps and water (boil 20-30 minutes). Strain and add to pork stock.

Wash konbu, cut in half lengthwise. Tie knots at 3″ intervals and cut in pieces.

Soak mushrooms in water until soft and cut off stems.

Peel daikon and cut into fourths.

Put pork meat, konbu, mushrooms, and daikon into the combined stock and cook 10 minutes. Add seasonings and cook slowly for 1 hour shaking the saucepan once in a while to mix and season evenly.

Just before serving, garnish with boiled watercress.