1 lb. pork

2 medium daikon

1 small carrot

2 konnyaku

2 takenoko

6 medium shiitake

1/2 oz. kikurage (fungus)

4 aburage

1/2 lb.cabbage

Sauce:

3 cups dashi (pork stock plus water)

3 bouillon cubes

2 Tbsp. sugar

2 Tbsp. sake

2 Tbsp. mirin

1-1/2 Tbsp. shoyu

1/2 tsp. salt

1 tsp. cornstarch

1/2 tsp. msg

Boil water and put in whole pork. Let it come to a boil. Discard water. Wash pork thoroughly under running water. Put pork in pot of water with 1 tsp. salt (enough to cover). Let it come to a rapid boil. Lower temperature. Simmer very gently for 45 minutes. Cool; cut in 2-1/2 inch lengths, 3/8 inch widths.

Scrape daikon and carrot. Cut in 2-1/2 inch lengths, 3/8 inch widths. Sprinkle 1/2 tsp. salt. Soak shiitake in water. Remove stems, and cut in strips. Cut takenoko in identical size as pork. Wash fungus, blanch, and drain. Cut fungus into strips.

Cut konnyaku in similar sizes. Parboil konnyaku; drain. Pan-fry in dry skillet for 2 minutes (kara-iri). Blanch mustard cabbage and cut in strips. Put aburage in boiling water. Bring to a boil. Remove, and cut into 2-1/2 inch x 3/4 inch sizes.

Pre-season pork and konnyaku. Heat 1 tablespoon salad oil. Add 1 clove crushed garlic and 1 finger crushed ginger. Add pork and following seasonings: 1 tablespoon each of sugar, mirin, sake, shoyu, and dash of salt. Add konnyaku and mix.

Heat 2 tablespoons and salad oil in another pot. Add daikon and carrots and stir fry. Add takenoko, shiitake, kikurage, and aburage. Add all sauce ingredients except cornstarch and msg and cook until the vegetables are done. Add pre-seasoned pork and konnyaku. Thicken with cornstarch mixed with water. Garnish with mustard cabbage sauteed in 1 teaspoon oil for 1 minute.