Pork ribs and daikon soup

 

The special ingredient of this dish is Shio Kombu or Salted Kelp. Simply put, it is dry salted large seaweed. Large seaweed or Kombu is a specific kind of seaweed, to differentiate with general seaweed that is found in most shops. Dry Kombu is also popular in Japan to homemake dashi stock (instead of buying dashi powder).

So to prepare, you need 500g pork ribs and 500g daikon or white radish (1/2 stick). 

Step 1: Begin by peeling the daikon and cutting it into segments about 7-8cm in length, then further divide each segment into four parts. While there's flexibility in how you cut the daikon, my recommendation is to avoid making the pieces too small. This is because daikon tends to soften during cooking, and if the pieces are too small, it can become challenging to handle.

Step 2: As the daikon is prepared, take your pork ribs and briefly immerse them in boiling water. Allow them to sit for a few minutes to remove any scum, then give the pork ribs a thorough rinse. Alternatively, you can choose to skip this step and address the scum later.

Step 3: Heat up a frying pan until it's thoroughly heated, then add a tablespoon of oil. Once the oil is hot, carefully introduce the daikon and pork ribs into the pan. Sear both sides until they achieve a delightful golden brown color. Take a moment to remove any excess fat.

Step 4: Prepare a mixture by combining 500ml of water, 1 tablespoon of salted kelp, the grated clove of garlic, 50ml of sake, and 1 and 1/2 teaspoons each of salt and sugar. Stir this amalgamation thoroughly, ensuring that the flavors meld with the meat and daikon.

Step 5: Cover the pan with a lid and allow the contents to simmer over medium-low heat. This gentle cooking process should continue for anywhere between 30 minutes to an hour. Before serving, adjust the seasoning to achieve your preferred taste.

In the end, your culinary efforts should yield a satisfying outcome: succulent pork, tender daikon, and a stock that boasts a rich infusion of fragrant umami.