Asechi

Method

Clean the pig's offal thoroughly under cold running water, removing any debris or membrane. Cut into bite-sized pieces of roughly 2-3 centimetres. Blanch the offal in boiling salted water for 3-4 minutes, then drain and rinse well under cold water to remove impurities. Heat the dashi stock in a large pot and bring to a simmer, then add the blanched offal along with minced ginger and garlic. Simmer for 20-25 minutes until the offal is tender. Add soy sauce, mirin, and sugar, adjusting seasoning with salt to taste. Finish by stirring through sliced spring onions and serve hot in small bowls as an appetiser.