Tebichi

Method

1. 1 Blanch the pork trotters in boiling water, then rinse off any impurities.
2. 2 Simmer the pork trotters with ginger and water for 90 minutes, skimming off the foam continuously to keep the broth clear.
3. 3 Tie the kombu into a knot and drop it into the pot along with the chopped radishes.
4. 4 Add sake, brown sugar, and soy sauce, then simmer for another 40 minutes.
5. 5 Simmer until the pork skin is translucent and tender, then let it cool in the broth to allow the flavors to infuse.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 2: simmer the pork trotters with ginger under high pressure for 30 minutes, then release the pressure naturally for 15 minutes; the kombu, radish, and spices from steps 3-4 should still be simmered with the lid open for 25 minutes to prevent the radish from falling apart.