SERVES: 6

1-1/2 lb. lean shoulder pork

1/2 cup miso

8 shiitake, soaked in 1 cup warm water

1-1/2 lb. gobo

1 pkg. (2 pieces) konnyaku

1 Tbsp. sugar

1/4 tsp. msg

Thinly slice pork. Combine with miso and marinate for 2 to 3 hours. Soak mushrooms in warm water for 20 minutes. Scrape gobo under running water. Pound with back of knife and cut gobo into 2-1/2 inch lengths. Soak gobo in bowl of water with 2 tablespoons of vinegar. Cut konnyaku into julienne strips and add to soaking gobo. Remove stems from shiitake and slice caps in julienne strips. In a saucepan, combine pork, sliced shiitake, and water. Bring to a boil, lower heat and simmer for 15 minutes. Add miso. Drain gobo and konnyaku, add to pork mixture, and cook another 15 minutes. Stir in sugar and msg. Cook slowly until gobo is tender.