Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Island spareribs; 2\" size (up to) |
| 4 tablespoons | Miso (more if desired) |
| 3 \N | Pieces dashi konbu; 2\" lengths |
| 1 teaspoon | Msg |
| 2 mediums | Daikon; sliced 1/4\" |
| 1 \N | Carrot; chopped |
| 1 pack | Nishime konbu |
| 3 \N | Pieces dried mushrooms |
| \N \N | Salt to taste |
| 1 tablespoon | Shoyu |
| 1 \N | Clove garlic; crushed |
| 1 \N | Piece ginger; grated |
Soak konbu for few minutes until soft. Wash clean, tie in knots and cut separately. Soak mushrooms, wash and slice thin. In large pot put spareribs, water to cover. Bring to boil. Strain and wash spareribs. Add clean water to cover meat. Add konbu, sliced mushrooms, garlic, carrot and dashi konbu. Cook for an hour until konbu and meat are soft. Add miso, shoyu, salt, ginger and daikon. Cook until daikon is soft.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .