Nunku Umbusa (Buta to Tofu no Nimono) Pork Tofu Dish
SERVES: 6
1-1/2 lb. belly or shoulder pork
1 block tofu
1 large daikon
1 bunch mustard cabbage
2-1/2 cups pork stock
oil for frying
Seasonings:
1/4 cup shoyu
2 tsp. sugar
dash msg
Cover and parboil pork for 30 minutes. Cut tofu into 2 x 1/2 x 1/2 inch sizes. Place on clean dishcloth and blot. Sprinkle salt. Deep-fat fry until golden brown. Cut soaked mushrooms into 1/2 inch strips. Scrape skin off daikon and cut into 2 x 1/2 x 1/2 inch sizes. Blanch mustard cabbage and cut diagonally in 1/2 inch lengths.
Bring stock to a boil in pot. Add daikon, mushrooms, and cook for 15 minutes. Add pork, tofu, and seasonings. Bring to a boil, lower temperature, simmer for 10 minutes, and add mustard cabbage. Bring to a boil and serve.
