Pork Spareribs

This is a hearty recipe that I used to make when I lived in Japan - pork spareribs with daikon and konnyaku. Whenever H sees the jelly-like konnyaku, he likes to ask, "Is this pure fat?" But it is actually a very healthy and popular diet food in Japan because it's high in fiber and low in calories, not to mention some other health benefits. It doesn't have much taste on its own, but is nice in a stewed dish. So H sauteed the spareribs to a nice brown color before I added the daikon, konnyaku, and flavoring - a mixture of soy sauce, sugar, mirin, and dashi. We ate it after stewing for about 40 minutes. Everything was yummy, but we are looking forward to tomorrow and the day after when the sauce really starts to seep into the ingredients (especially the daikon), making them soft and juicy - good thing we have lots of leftovers!