Hija Jiru Okinawan Goat Soup

Name: Hija Jiru Okinawan Goat Soup
Prep time: 25 min
Cook time: 190 min
Total time: 215 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: bone-in goat meat 800 g; water 2400 ml; fuchiba mugwort 1 bunch; grated ginger 20 g; salt 8 g

Quick answer

Total time: 215 min
Level: Medium
Servings: 4 servings
Ingredients: 5

About this dish

Goat meat, called hija in Okinawa, simmers for about three hours into a clear broth that keeps the animal's strong aroma.

When refrigeration was scarce, slaughtering a goat meant sharing the meat across the community and cooking one large pot, and the soup became part of celebrations. Fuchiba, the local mugwort, is added briefly at the end. Rather than seasoning the whole pot heavily, each bowl comes with grated ginger and salt on the side so every diner can tame the goat aroma and set the saltiness.

Ingredients

servings

IngredientAmount

fuchiba mugwort1 bunch

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Instructions

5 steps

1

Cut 800g goat meat into pieces about 6cm and check for loose bone fragments.

Blanch in boiling water for 30 seconds, drain, and rinse away surface blood and debris with hot water.
2

Place the blanched meat and 2.4L water in a clean deep pot over high heat.

At a full boil, skim off the foam and heavy surface fat, then reduce to low heat.
3

Simmer gently with the lid ajar for 2.5 to 3 hours.

Skim foam and excess fat every 30 minutes and add hot water if the meat is exposed. Confirm the center exceeds 74°C and the meat pulls easily from the bone.
4

Pick the leaves from one bunch of fuchiba, gently rub them in cold water, rinse twice, and drain.

When the meat is tender, add the leaves to the pot and cook for only 1 minute.
5

Divide the meat and hot broth generously among four bowls.

Serve 20g grated ginger and 8g salt in small dishes so each diner can add them gradually to taste.