Cut the cartilage into 3 cm slices and lightly pan fry on both sides in a frying pan. Transfer to a pot, add enough water so that the cartilage is floating, add the 50 ml of sake and turn the heat on to high.
When the pot comes to a boil skim off the scum and turn the heat down to medium. Simmer for about an hour. Drain away the cooking liquid, and add enough fresh water to the pot so that the cartilage is floating in it.
Cut the onion horizontally into 1 cm slices. Add the onion, the remainder of the sake and the flavoring ingredients to the pot and turn the heat to high again. When the pot comes to a boil turn the heat down to medium and simmer for another 50 minutes.
When the cartilage is tender and melting, and a skewer goes through it easily, it's done. Transfer to a serving plate and scatter with chopped green onion. Add some ichimi spice to taste.
One Cookpad user, lalala3798-san added the cartilage to a miso soup!
See Recipe ID: 1451870.
Story Behind this Recipe
My father-in-law taught me this recipe.
This is a bit sweet, so please adjust the amount of sugar to your taste. The cartilage is still crunchy, so if you want to cook it until it's soft, simmer it for a while longer in Step 2.