Nakami-jiru

Begin by meticulously cleaning the Pig small intestines and Pig stomach. Rub them vigorously with a generous amount of salt, rinse thoroughly under cold running water, and repeat this process at least three times until no impurities remain and the water runs clear. Turn the intestines inside out and clean the inner surface as well.

Place the cleaned Pig small intestines and Pig stomach in a large pot, cover with fresh water, and bring to a boil. Boil for 10 minutes, then drain and rinse the offal. Repeat this parboiling and rinsing process two more times, using fresh water each time, to remove any remaining odors and impurities. Cut the parboiled Pig small intestines and Pig stomach into bite-sized pieces.

Prepare the dashi stock: Gently wipe the Kombu with a damp cloth. Place the Kombu in a pot with 1500 grams of water and heat slowly over medium-low heat. Just before the water boils, remove the Kombu. Bring the water to a boil, then add the Katsuobushi. Turn off the heat immediately and let it steep for 5 minutes. Strain the dashi through a fine-mesh sieve, discarding the Katsuobushi.