Ingredients (Serves 8)

• 70g Dried kelp
  
• 150g pork mincemeat
• 250g cut yam cake
• 1/2 Kasutera Kamaboko (steamed minced fish)
• 3~4 cup of table spoon Okinawa Soba dashi (concentrated type)
• 800cc Water

1. Wash dried kelp and soak in water about 30 minutes.
2. Cut pork and Kamaboko in to rectangle shapes, same as yam cake.
3. Wash yam cake in a strainer.
4. Cook pork with taste of salt, and take it out to dish once.
5. Boil water and add Okinawa soba dashi. Add kelp and boil around 40 minutes until kelp become soft. (When broth is reduced add water)
6. After the kelp is soft, add pork, yam cake and Kamaboko to the pot and simmer until broth is reduced and flavors are absorbed.

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