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1
Place the pork ribs in a saucepan, cover generously with cold water and bring to a full boil. Boil for 2–3 minutes, then drain and rinse each rib under cold running water, removing all grey foam and loose impurities. The ribs should be visibly clean and pale. This blanching step is the foundation of a clear soup.
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2
Transfer the cleaned ribs to a clean pot. Add 2 litres of cold water and bring slowly to a gentle simmer over medium heat. Once the surface trembles with a quiet, steady simmer — not a rolling boil — reduce the heat to maintain that calm. The surface should show movement but no violence; any rapid boil will cloud the broth and extract harsh flavours. This is where the dish lives or dies.
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3
Add the daikon sections to the simmering broth. Continue to simmer gently, uncovered or with the lid slightly ajar, for a minimum of 2 hours. The broth should remain pale gold and translucent throughout.
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4
At the end of 2 hours, taste the broth. It should be remarkably sweet and clean, with full body from the pork. The daikon sections will be very soft and nearly flavourless — their sweetness will have migrated entirely into the liquid. This is correct.
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5
Season with fine salt or a small measure of light soy sauce only at the moment of serving. Add no seasoning before this point; the natural sweetness of the broth must not be masked during cooking.