Motsuni (Gunma Style)

Thoroughly clean the pork intestines by rinsing under cold water, removing any excess fat or impurities. Boil the pork intestines in a large pot of water for 10 minutes, then drain and rinse again. Repeat this boiling and rinsing process two more times to ensure cleanliness and remove strong odors. Slice the cleaned pork intestines into 2-3 cm pieces.

Peel the Daikon radish and Carrot, then cut them into half-moon slices approximately 0.5 cm thick. Slice the Konnyaku into thin rectangles or tear into bite-sized pieces. Peel and thinly slice the Ginger.

In a large pot, combine the prepared pork intestines, Daikon radish, Carrot, and Konnyaku. Pour in the Dashi stock.