Chimushinji – Okinawan pork and vegetable soup
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.
(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.