2oz kombu (nishime kombu most well-liked)
8 dried shiitake mushrooms
2 ½ lbs pork stomach or boneless, skinless hen thighs, lower into 1” items
1 ½ cups dashi inventory (see notice under) or hen inventory
6oz konnyaku, lower into 1” items (see notice under)
¼ cup tamari or gentle soy sauce
¼ cup honey
1 cup ready bamboo shoots, lower into 1” items
2 carrots (about ¼ lb), peeled and lower into 1” items
4oz inari or aburaage (fried tofu), lower into 1″ items
1 stalk gobo (burdock root), peeled and sliced on a bias into ¼” thick slices (about 1 cup sliced, soak in water as soon as sliced)
1 lb araimo (Japanese taro), taro, or white candy potato, peeled and lower into 1” items
1. In a big mixing bowl, add the kombu and mushrooms; cowl with cool water and soak till softened, about 2 hours, retaining ½ cup of the water you soaked them in. Slice the mushrooms into ½” slices, then put aside. Tear the kombu into strips if bigger than 3” huge, then tie into knots each 2” alongside every strip. Minimize between the knots and put aside.
2. Heat a stockpot over medium warmth. Add the pork stomach and brown till the pork is golden brown and has rendered about 2 tbsp fats, about 8 minutes, turning the pork each 2 minutes (if utilizing hen, add 1 tbsp of lard or avocado oil to the pot earlier than including the hen).
3. Add the dashi, kombu, mushroom, konnyaku, and the kombu and mushroom water. Convey to a simmer, cowl, and cut back warmth to medium-low; simmer for quarter-hour. Gently stir within the tamari, honey, bamboo, carrots, inari, and burdock; simmer for an additional quarter-hour. Add the araimo and simmer till every thing is tender, about 15 extra minutes. Season with salt to style, then serve.
*** Easy dashi recipe: Mix 4 cups of water and a couple of items of kombu seaweed to a stockpot and soak for half-hour. Convey the water to boil over excessive warmth, then add two handfuls of bonito flakes and take away from warmth. Let steep for 10 minutes, then pressure the solids out. If you happen to don’t have time to make your individual dashi inventory, search for a dashi powder that is freed from MSG and components.
*** It’s arduous to seek out konnyaku on-line — you may get it via Japanese grocers on-line, however that’s about it. If you happen to dwell close to a Japanese market, they might have it in inventory (or be keen to particular order some for you). As a result of it has an extended shelf life (a couple of 12 months), you can too purchase it in bulk to scale back the ache of monitoring it down.
