Nikujaga (Pork)

Prepare the dashi stock: Wipe the Kombu with a damp cloth. Place the Kombu and Water in a pot and heat over medium-low heat. Just before the Water boils, remove the Kombu. Bring the Water to a boil, then turn off the heat and add the Katsuobushi. Let it steep for 30 seconds, then strain the Dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Blanch Konnyaku: Bring a small pot of water to a boil and blanch the Konnyaku pieces for 1-2 minutes to remove any odor. Drain and set aside.

Heat Vegetable oil in a large pot or deep skillet over medium-high heat. Add the Pork shoulder and sauté until it changes color, breaking it apart.