Mizuika Mada-jiru (Squid Ink Miso Soup)

Bring 800ml water to a boil, turn off the heat, and add 1 cup katsuobushi.

Steep for 2 minutes, strain through a fine sieve or cloth, and return the clear bonito stock to the pot.

Slice 100g pork belly into bite-size pieces 5mm thick and simmer in the stock over medium heat for 8 to 10 minutes.

Skim foam and confirm the thickest piece reaches at least 75°C at the center.

Loosen 40g miso with a ladleful of stock, stir it into the pot, and reduce to low heat.

Cut 200g cleaned bigfin reef squid body into bite-size 2cm-wide pieces and cut the tentacles to similar lengths.

Add the squid and maintain a gentle simmer for 2 to 4 minutes.

Once the flesh is opaque and the thickest part reaches at least 63°C, proceed to the next step.

Open 1 ink sac inside a small bowl and dissolve only the ink completely in two ladlefuls of broth.

Remove the membrane, stir the black liquid into the pot over low heat for 1 minute, and bring everything back to serving temperature.

Wash 20g handama leaves, tear half by hand into the pot, and turn off the heat immediately.

Divide the soup among bowls, garnish with the remaining handama, serve hot, and discard portions left at room temperature over 2 hours.