Steps

1. Bring a large pot of water to a boil.
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2. Remove the pork offal 2 packs (500g) from their bags and parboil them.
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3. Tear the konjac 2 packs (500-600g) into bite-sized pieces by hand. [Pro Tip!] Tearing by hand rather than cutting with a knife allows the flavors to soak in more easily.
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4. Quickly rinse the torn konjac with water.
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5. First, add the parboiled pork offal to the heated water, then add the torn konjac and lightly boil. [Pro Tip!] Boiling the offal first effectively reduces its unique gamey smell. Be careful not to overcook the offal, as it can become too tender.
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6. Once boiled, drain in a colander and discard all the boiling liquid.
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7. Carefully wash the pork offal and konjac with water to remove any sliminess or impurities.
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8. Return the washed pork offal and konjac to a new pot, and add about 750cc water, enough to just cover them. [Pro Tip!] Adding too much water can make the offal too soft, so adjust the amount to just cover them.
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9. Set the heat to low (simmering heat) from the beginning and start simmering slowly.
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10. Add Yamabuki Miso 6 tbsp to the pot, mixing it throughout while dissolving it into the broth. [Pro Tip!] Using Yamabuki Miso allows you to recreate the traditional flavor loved by Grandpa.
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11. Add umami seasoning 3 dashes and Hondashi 1 tbsp and mix well.
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12. Carefully skim off any scum that floats to the surface while simmering. [Pro Tip!] Thoroughly removing scum results in a refined flavor.
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13. Taste and adjust the seasoning with miso or salt if necessary.
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14. Cover and simmer for about 10 minutes over low heat. [Pro Tip!] Overcooking can make the offal tough, so aim for around 10 minutes.
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15. Serve in a bowl and garnish with chopped green onions to taste, if desired.
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