2oz kombu (nishime kombu preferred)
8 dried shiitake mushrooms
2 ½ lbs pork belly or boneless, skinless chicken thighs, cut into 1” pieces
1 ½ cups dashi stock (see note below) or chicken stock
6oz konnyaku, cut into 1” pieces (see note below)
¼ cup tamari or light soy sauce
¼ cup honey
1 cup prepared bamboo shoots, cut into 1” pieces
2 carrots (about ¼ lb), peeled and cut into 1” pieces
4oz inari or aburaage (fried tofu), cut into 1″ pieces
1 stalk gobo (burdock root), peeled and sliced on a bias into ¼” thick slices (about 1 cup sliced, soak in water once sliced)
1 lb araimo (Japanese taro), taro, or white sweet potato, peeled and cut into 1” pieces
1. In a large mixing bowl, add the kombu and mushrooms; cover with cool water and soak until softened, about 2 hours, retaining ½ cup of the water you soaked them in. Slice the mushrooms into ½” slices, then set aside. Tear the kombu into strips if larger than 3” wide, then tie into knots every 2” along each strip. Cut between the knots and set aside.
2. Warm a stockpot over medium heat. Add the pork belly and brown until the pork is golden brown and has rendered about 2 tbsp fat, about 8 minutes, turning the pork every 2 minutes (if using chicken, add 1 tbsp of lard or avocado oil to the pot before adding the chicken).
3. Add the dashi, kombu, mushroom, konnyaku, and the kombu and mushroom water. Bring to a simmer, cover, and reduce heat to medium-low; simmer for 15 minutes. Gently stir in the tamari, honey, bamboo, carrots, inari, and burdock; simmer for another 15 minutes. Add the araimo and simmer until everything is tender, about 15 more minutes. Season with salt to taste, then serve.
*** Simple dashi recipe: Combine 4 cups of water and 2 pieces of kombu seaweed to a stockpot and soak for 30 minutes. Bring the water to boil over high heat, then add two handfuls of bonito flakes and remove from heat. Let steep for 10 minutes, then strain the solids out. If you don’t have time to make your own dashi stock, look for a dashi powder that is free of MSG and additives.
*** It’s hard to find konnyaku online — you can get it through Japanese grocers online, but that’s about it. If you live near a Japanese market, they may have it in stock (or be willing to special order some for you). Because it has a long shelf life (about a year), you can also buy it in bulk to reduce the pain of tracking it down.
