Sōkijiru ソーキ汁

History and Origins

I cook pigs all the time, but I often use boned meat. The succulent lye made from the flesh of pigs, the flesh of pigs, is called "soyqui" and "sochik juice." "Sokikiro" that has boiled the soki bone and placed on Okinawa's coast is popular outside the province, but "soy sauce" is more popular in the province. The soki bone is a good balance between fat and meat, and smells good, and if you make it simple, you can enjoy it directly. The trick to make it delicious is to boil it slowly until the meat is soft enough to remove it from the bones. It is made with radish in winter and winter in summer, and is known as home taste. We used to feed cattle pigs at the end of the year, and celebrate New Year with pork food, including "Sookyaki" It is still one of the most essential foods for New Year's of Okinawa Prefecture.

When It Is Eaten

The Okinawa Prefecture food is so much as New Year's. The common folk who had led a daily life were cooking pigs for New Year's Day and eating them before Buddha.

How It Is Eaten

The pig's bones and pieces of chicken are washed in water before they are washed in further water. Wash the cloth and water it back and leave it as a sieve. I'll return the dried dried - cut in water and cut it in half. A pot with pig bones and water in it, boil it, remove the pot carefully, weaken the fire, and add a cloth and a searing. I'll cook it with a weak fire for about an hour and a half until the meat is soft. On the way, you can taste it with salt, soy sauce, and when the cloth becomes soft, you take it out with the seash. It's a good taste for the meal, as well as the soup for the cloth, the wine for the dried pepper, and the sauce.

Recipe — Serves 4

Ingredients

• 2） 8 ソーキ肉
• 1 kelp (konbu)
• 2 dried shiitake mushrooms
• 6 cups water
• bonito dashi stock, to taste
• 1 tsp salt
• a pinch soy sauce

Method

1. After washing the soki bone, I wash the water.
2. The cloth is turned back in water and made into a knot.
3. If you do, put it back in water and cut it in half.
4. Put a sock in the pot and fill it with water, and boil it in a fire, and if it is boiling, take a good drink.
5. (I'm going to put a cloth on the top of my head, and I'm going to put a cloth on it, and I'm going to put it on the floor, and I'm going to cook it for about an hour and a half until it's soft.)
6. If you taste it lightly with salt and soy sauce along the way, and the cloth becomes soft, you take it out.
7. I can put the cloth back on the cloth so that the juice becomes about four cups, and add the sauce to the taste.

Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.