2-3 lbs pig feet
3-4 thumb-size pieces of ginger, smashed
2 tsp hondashi
2 tsp salt
2 tbsp shoyu
additions: togan (winter melon chunks), watercress, won bok, sliced daikon, carrots, mochi
Singe pig feet over flame to burn off hairs. Place in a pot and cover with water. Boil rapidly for 15 minutes. Discard water and rinse scum off pieces. Place cleaned pig feet in a large pot. Add 10 cups of water. Bring to a boil, then lower heat and simmer for 2 hours. Refrigerate overnight. Skim hardened fat from surface (there should not be much). Add ginger, hondashi, salt, shoyu, and any "additions" (consider how long additions will take to cook; togan chunks will take about 40 minutes) and cook for 1 hour.