Kagoshima Tonkotsu (Pork Ribs Simmered with Barley Miso)

Rinse bone fragments from the ribs and pat completely dry.

Heat a heavy pot over medium-high, arrange the ribs in one layer without oil, and brown every surface deeply for 10 to 12 minutes.

Lower the heat and check that no open flame or ignition source is nearby before adding the shochu.

Keep your face away, raise the heat, and turn the ribs for 3 to 5 minutes, until the alcohol aroma and most liquid disappear.

Add 1200 ml water, bring to a boil, and skim foam and excess fat carefully.

Leave the lid slightly ajar and simmer gently for 60 minutes.

Cut the daikon into large 4 cm half-moons and the burdock into 5 cm lengths, soak 5 minutes in cold water, and drain.

Tear the konnyaku into bite-size pieces with a spoon and blanch for 2 minutes.

Add the daikon, burdock, konnyaku, and brown sugar to the ribs and simmer 20 minutes.

Dissolve the barley miso completely in one cup of hot cooking liquid, return it to the pot, and stir to prevent scorching.

Cover with a drop lid and simmer on the lowest heat for another 50 to 70 minutes.

Skim as needed, shake the pot two or three times, and add small amounts of hot water if the liquid reduces too far.

When the meat releases easily from the bone and the vegetables are tender, remove the drop lid.

Spoon the liquid over everything and reduce for 5 minutes over medium heat, confirm the pork is at least 71°C, and divide among four plates.