Tebichi

Method

Blanch the pig's trotters in boiling water for 5 minutes, then drain and rinse thoroughly under cold water to remove impurities. Place the cleaned trotters in a large pot with 2 litres of fresh water and bring to a boil, skimming off any foam that rises to the surface. Add kombu and bonito flakes to create a rich broth, simmering for 90 minutes until the trotters become tender. Strain the broth through fine mesh, discarding the solids, then return the cooking liquid to the pot with the trotters. Add dashi stock, daikon, carrot and ginger, simmering for a further 30 minutes until vegetables are soft. Dissolve miso paste in a small bowl with some broth, then stir back into the pot along with soy sauce and salt to taste. Serve hot in individual bowls, garnishing with fresh spring onions.