Okinawa Prefecture


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Ingredients (For 4 persons)

  • Kelp (or chopped kelp) 40g
  • Pork tripe 60g
  • Konnyaku (konnyaku) 40g
  • kamaboko (fish paste) 30g
  • Fried tofu 30g
  • Pork broth 2 cups
  • Salad oil 1 tbsp.
  • sugar 1 tbsp.
  • mirin (sweet cooking sake) 1/2 tbsp.
  • sake 1 tbsp.
  • soy sauce 1 tbsp or more
  • salt pinch

How to cook

  • 1. Wash and rehydrate kelp, drain, and cut into 3-4 mm strips.

  • 2. Boil whole pork and cut into strips.

  • 3. Cut konnyaku, fish paste and fried tofu into strips.

  • 4. Put sugar, mirin, sake, and soy sauce in a small saucepan, heat, and season pork and konnyaku.

  • 5. Heat oil in a pan, add kombu (kelp) and saute well. When kombu is well coated with oil, add pork stock, cover with a lid and simmer slowly until kombu is softened.

  • 6. Halfway through cooking, add the pork and konnyaku from 4 with their juices.

  • 7. When the broth is almost gone, add fish paste and fried tofu, mix, taste, and season with salt.

provider : Ryukyu cuisine researcher Tomoko Anji

* Recipes vary depending on the region and home.