Inamudouchi Okinawan Pork Miso Soup

Cover 200g pork belly with cold water, bring to a boil, skim, and simmer 35 minutes.

At a center temperature of at least 74°C, transfer to a clean plate. Do not use this blanching liquid as the recipe's pork stock.

Cut pork into strips 1cm wide and 4cm long, sprinkle with 2g salt, and rest 10 minutes.

Blanch in fresh boiling water 30 seconds, drain, and rinse once with hot water to remove surface fat.

Soak 2 dried shiitake in cold water, remove stems, and cut with 40g castella kamaboko into strips 1cm by 4cm.

Cut 40g konnyaku the same size and blanch 2 minutes.

Combine 400ml pork stock and 400ml bonito stock and bring to a boil.

Add pork, shiitake, and konnyaku and simmer over medium heat for 10 minutes.

Begin with 80g of the 100g sweet white miso, loosen it with hot broth, and add it to the pot.

Because miso salinity varies, adjust the seasoning with the remaining 20g. Stir at a gentle simmer for 5 minutes until slightly thickened and seasoned.

Add castella kamaboko and heat only 2 minutes to keep it tender, then divide into 4 bowls.

Chill leftovers in shallow containers at 4°C or colder within 2 hours and reheat only once to at least 75°C within 2 days.