Okinawa Prefecture


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Ingredients (For 4 persons)

  • Contents (pork stomach, large intestine, small intestine) 250g
  • Dried shiitake mushrooms 2 pieces
  • pork broth 2 and 1/2 cups
  • Bonito stock 2 1/2 cups
  • salt 1 tsp.
  • soy sauce a pinch
  • hijatsu or grated ginger a pinch

How to cook

  • 1. Place the contents in a pot, add plenty of water, bring to a boil, spill, add water again, bring to a boil, and repeat 6 to 7 times. Once the smell is removed, simmer for about 2 hours, until the contents are soft enough to handle.

  • 2. Cut the uncut long ones into 5 cm long and 7 mm wide.

  • 3. Soak dried shiitake mushrooms in water and cut into thin strips.

  • 4. Bring a quantity of soup stock to a boil in a saucepan, add the shiitake mushrooms and the contents, season with salt, add a little soy sauce to taste, and simmer over medium heat for a while to let the flavors soak in.

  • 5. Pour 4 into a bowl and sprinkle with hihatsu.

provider : Ryukyu cuisine researcher Tomoko Anji

* Recipes vary depending on the region and home.