Okinawan people eat “Chimushinji” when they have a cold or fell otherwise sick. Ingredients in this dish include pork that contains proteins, fresh Okinawan vegetables, and herbs with medical properties. Carrots, called ‘shimaninjin,’ are a variety only grown on Okinawa that are yellow in color and skinny and long shaped. The ‘shimaninjin’ season lasts from November through April.

Ingredients

(To serve 4)

・ 180 g pork liver

・ 100 g ham

・ 2 Shimaninjin (carrots)

・ 1 Green onion

・ 2 liters water

・ 1 tbs soy sauce

・ Pinch of salt

1. Cut pork liver and ham into bite size pieces.

2. Slice shimaninjin and green onion diagonally.

3. Rub a little salt on pork liver pieces and leave it for about 5 minutes, rinse with water.

4. Put pork liver, ham, and shimaninjin in a pot. Add water and bring to a boil. Let simmer about an hour.

5. Once the pork is cooked, add green onion, salt and soy sauce and mix all ingredients gently.

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