Shikkaku Guni (Shikaku Giri Nimono) Square Cut Pork Dish

Mrs. Yasuko Takamine

Serves: 6

• 1 lb. belly pork
• 1 tofu
• 1½ oz. nishime konbu (1 pkg.)
• 2 medium daikon
• ¼ cup shoyu
• 2 tsp. sugar
• dash of msg
• 2½ cups pork stock

Put pork, skin side up on rack of broiler pan and broil until skin is brown. Rinse pork under warm running water, scraping off any charred areas. Cut into 1¼ inch x 1¼ inch squares.

Cut tofu into 1¼ inch x 1¼ inch squares. Drain, blot, and deep-fat fry to golden brown. Cut daikon into 1¼ inch x 1¼ inch squares. Rinse and wash konbu, tie into knots, cut, and separate knots.

Pour stock in a large pot. Bring to a boil, and place pork, daikon, and seasonings in stock, cover, and bring to a boil. Add konbu. Continue cooking until daikon is fully cooked. Add tofu, lower heat, and cook 15 minutes longer. Serve in individual soup bowls.