The Nasty Bits: Dashi-Simmered Eel

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1 live eel, about 10 ounces

1/2 pound pork shoulder, with skin and fat still attached

1 1/2 cups dashi

4 tablespoons Japanese-style soy sauce, or 3 tablespoons darker soy sauce

3 tablespoons mirin sauce

1 teaspoon salt, or to taste

1/2 teaspoon sugar, or to taste

2 green onions, cut into 1 inch segments

3 thin slices of ginger

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