Okinawa Prefecture


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Ingredients (For 4 persons)

  • Pork tripe 200g
  • Sponge cake fish cake 40g
  • Dried shiitake mushroom 2 pieces
  • konnyaku 40g
  • Pork broth 2 cups
  • Bonito stock 2 cups
  • sweet miso approx. 100g

How to cook

  • 1. Boil whole pork tripe, cut into strips about 1 cm wide and 4 cm long, sprinkle with salt, and let sit for a while.

  • 2. Quickly boil the pork chops in boiling water and rinse them well.

  • 3. Cut all ingredients into strips and boil konnyaku quickly.

  • 4. Combine pork stock and bonito stock in a pot and bring to a boil, then add all ingredients except kasutera kamaboko and dissolve sweet soybean paste.

  • 5. Simmer over medium heat for about 15 minutes, and when the ingredients are well seasoned and the sauce has thickened slightly, add castella fish paste and finish.

provider : Ryukyu cuisine researcher Tomoko Anji

* Recipes vary depending on the region and home.