Funankogui (Kombu-Wrapped Crucian Carp in Miso)

Put 300g red miso for the strained broth in a tightly woven cloth bag sanitized in boiling water.

Suspend it over a large bowl and slowly pour 4000ml hot water through it in eight portions. Let gravity strain the liquid without squeezing the bag, then cover the broth.

Wipe sand from 100g whole kombu with a damp cloth and soak it in the strained miso broth for 20 minutes until flexible.

Soak 20g dried gourd strips in lukewarm water for 10 minutes, rinse gently, and squeeze dry.

Scale 2 medium crucian carp totaling 330g and remove all gills and innards.

Rinse blood from the cavities under cold water and dry. Wrap each fish tightly and completely in softened kombu and tie at three points with kanpyo. Cook the cleaned fish immediately.

Trim 130g daikon, 65g lotus root, and 65g burdock and cut them into large 4cm pieces.

Tear 110g konnyaku into 4cm pieces and parboil for 2 minutes. Line a large heavy pot with the konnyaku, then add daikon, lotus root, and burdock.

Lay the kombu-wrapped carp side by side over the vegetables.

Add enough strained miso broth to cover everything by 3cm. Dissolve 100g seasoning red miso, 100g brown sugar, 50g white sugar, 2 tablespoons soy sauce, and 65g starch syrup in the liquid and bring to a boil.

Once boiling, lower to the gentlest heat that keeps the surface moving steadily and simmer for 10 hours.

Every 30 minutes, confirm the food remains submerged. Replenish generously with strained miso broth heated to a boil in a separate pot. Gently shake the pot to deter sticking but do not turn the fish.

After 10 hours, turn off the heat and check the thickest back flesh and bones of one carp.

Eat the bones only if the flesh is fully opaque and small bones crush under chopstick pressure. If firm bones remain, replenish the broth and cook 1 hour more, or remove every bone before serving.