Nakami jiru – clear pork gut soup
“Nakami” means guts or giblets of pig, and “jiru (shiru)” means soup. This soup is very common in Okinawa but I wasn’t sure if this soup is something Japan Update readers would be interested in. Then why did I write this recipe? It is because the nakami jiru recipe was requested by one of the readers! I was very surprised to hear someone liked this, but here is the recipe. If you would like to enjoy nakami soba instead of soup, then please add a bit more salt and Okinawa noodles.
To serve 6
12 oz pork giblets
Wheat flour (enough to coat giblets)
- 4 dried shiitake mushrooms
- 1 kamaboko fish paste かまぼこ cut into sticks
- 1 konnyaku (already cut and ready to use)
- 2 bonito dashi packs
- 6 cups water
- 1½ cups water for soaking shiitake mushrooms
- 2 tsp salt
- 1 tbs awamori
- 1 tsp soy sauce
- 1/2 tbs mirin
- Grated ginger for garnish
1. Put the pork giblets into a bowl and sprinkle wheat flour, just enough to coat them, and ½ teaspoon of sesame oil and salt. Then mix all and massage strongly. Wash off the flour with warm water.
2. Repeat a few times until the water stays clear.
3. In a big saucepan, boil water (not included in the ingredients) and place the pork giblets to boil for about two hours until the pork becomes soft.
4. In a bowl, place dried shiitake mushrooms and 1½ cups of water and leave until the mushrooms become soft. (This takes about 1 hour but you can do this process the night before and leave it in a fridge.) Slice the mushrooms and put them aside.
5. Boil 6 cups of water in a saucepan and place the dashi packs in. Bring to a boil and once it boils, turn down to a low-heat and cook for 3 minutes. Then take the dashi packs out.
6. Add boiled pork giblets, kamaboko, mushrooms and konnyaku into the saucepan and bring it to the boil.
7. Turn down to a low-heat and add salt, awamori, soy sauce and mirin.
8. When you serve, place grated ginger on top for garnish.
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