Nakami Jiru (Okinawan Clear Pork Offal Soup)
Quick answer
- Total time
- 225 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Strips of pork stomach and intestine fill the bowl, yet the broth tastes light and clear, led by bonito and mild pork rather than any offal smell.
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That clarity comes from bringing the offal to a boil in fresh water and discarding the cloudy liquid again and again, then simmering it for about 2 hours until tender. Salt and a touch of soy sauce season the broth without darkening it, and hihatsu, Okinawan long pepper, finishes each bowl. Once reserved for New Year, celebrations and memorial gatherings, it is now an everyday soup as well.
Ingredients
Instructions
- 1
Turn 250g mixed pork stomach and intestines inside out where possible and rub under cold running water.
Remove visible hard fat and residue, drain, and clean the sink and tools immediately.
- 2
Put the offal and 1L cleaning water in a large pot and bring to a boil.
After the cloudy water boils for 1 minute, drain and rinse both offal and pot with hot water. Repeat 6 to 7 times total, using 1L fresh water each time.
- 3
Return the rinsed offal to the pot and cover with 2L fresh water.
Bring to a boil, reduce to low, leave the lid slightly ajar, and cook about 2 hours, topping up with the remaining hot cleaning water. Confirm the pieces are tender and reach at least 75°C at the center.
- 4
Lift out the cooked offal, cool only until safe to handle, and cut into strips 5cm long and 7mm wide.
Blanch once more for 1 minute in boiling cleaning water and drain.
- 5
Soak 2 dried shiitake mushrooms in cold water for 20 minutes, remove the hard stems, and cut into 3mm strips.
Strain the soaking liquid finely and use it only as part of the measured pork and bonito stock.
- 6
Bring 500ml pork stock and 500ml bonito stock to a boil in a clean pot.
Add the offal and shiitake, season with 1 teaspoon salt and 1 teaspoon soy sauce, and simmer over medium heat for 15 minutes.
- 7
Skim foam and floating fat from the broth.
Divide the offal and shiitake evenly among 4 bowls, sprinkle with a share of 1g ground hihatsu, and serve hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
琉球料理研究家 安次富順子 · Checked: 2026-08-11
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