Chimushinji (Okinawan Pork Liver Broth)

Slice pork liver 2cm thick, soak in cold water for 20 minutes, and change the water twice to remove blood.

Rinse in a colander and blot the surface dry.

Cover lean pork with ample cold water, bring to a boil, skim, and cook 8 minutes.

Remove and cut to 5mm strips, then strain and reserve 200ml of the cooking liquid.

Bring fresh water to a gentle boil, add the liver, and cook 8 to 10 minutes.

When the thickest center reaches at least 71C with no red juices, remove and cut to 5mm strips.

Cut carrot diagonally to 5mm, potato to 5mm quarter-rounds, garlic to fine strips, and garlic leaves to 2cm.

Rinse potato in cold water for 5 minutes and drain.

Combine 720ml bonito dashi, 200ml pork liquid, pork, carrot, and potato.

Bring to a boil, skim, and simmer over medium-low heat for 12 minutes until a skewer enters the potato center.

Add cooked liver and sliced garlic and simmer 4 minutes.

Ladle broth into a bowl, dissolve both misos, return it to the pot, and heat 2 minutes over low heat just below a boil.

Stir in garlic leaves for 30 seconds and turn off the heat.

Divide liver, potato, and carrot evenly among four bowls and eat within 2 hours of cooking.