Kuurijishi (Okinawan Pork, Winter Melon, and Egg Soup)

Soak the dried shiitake in part of the water under refrigeration for at least 4 hours.

Strain and reserve the soaking liquid, remove the stems, and cut the caps into fine strips.

Combine the remaining water with the shiitake liquid and bring to a boil.

Add the bonito flakes, simmer gently for 1 minute, turn off the heat, rest 2 minutes, and strain for a clear stock.

Boil the pork in a separate pot for 8 to 10 minutes, until cooked through.

Remove, cool briefly, and cut into thin batons about 4 cm long.

Cut the konnyaku into 4 cm batons and blanch for 2 minutes.

Remove the seeds and soft center from the winter melon, peel the firm flesh near the skin, and cut it to match.

Add the shiitake and winter melon to the clear stock and simmer over medium-low heat for 8 minutes.

When the melon starts turning translucent, add the konnyaku and pork and cook 5 minutes more.

Season lightly with soy sauce and salt and return the soup to a full boil.

Beat the 80 g egg and stream it thinly across the surface, then leave undisturbed for 10 seconds.

Lower the heat and lift the egg once or twice with a ladle, cooking 30 seconds to 1 minute.

When softly set and the pork is at least 71°C at the center, divide among four bowls and serve warm.