- In a large pot, cover spareribs with water, bringing to a rolling boil; drain and rinse.
- Add water to barely cover spareribs, bring to a boil, cover and simmer for about 2 hours.
- Cool, then refrigerate overnight.
- Remove fat and save stock.
- Soak the shiitake for about 20 minutes in warm water with a pinch of sugar.
- Save liquid and discard stems, cut into small triangular pieces; set aside.
- Wash nishimi kubu to remove any sand or salt, tie knots 3 inches apart; cut between knots; set aside.
- Cut carrots and konnyaku in oblique pieces (cut diagonally turning while cutting); set aside.
- Combine all ingredients into a pan.
- Bring to a rapid boil, cover and simmer for about 1 hour, flipping occasionally.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
550 calories, 32 g fat, 12 g saturated fat, 130 mg cholesterol, 1300 mg sodium, 30 g carbohydrate, 5 g fiber, 19 g sugar, 33 g protein
