Nakami Jiru (Okinawan Clear Pork Offal Soup)
Quick answer
- Total time
- 225 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Nakami jiru is an Okinawan clear soup made with nakami, a mixture of pork stomach, large intestine, and small intestine cut into narrow strips.
Read more
The cleaned offal simmers in a combined pork and bonito broth with dried shiitake mushrooms. Although the main ingredient is offal, the finished soup is light and clear. Achieving that result requires bringing the offal to a boil in fresh water and discarding the cloudy liquid 6 to 7 times, followed by about 2 hours of gentle cooking until tender. Salt and a small amount of soy sauce season the broth without darkening it, and Okinawan long pepper called hihatsu finishes each bowl. Once served for New Year, celebrations, and memorial gatherings, the soup is also eaten as an everyday meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Heat
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.
- 3Control
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.
- 4Heat
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.
- 5Prep
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.
- 6Control
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.
- 7Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Two hundred fifty grams mixed pork stomach and intestines
- Finish cue
- Confirm the pieces are tender and reach at least 75°C at the center.
- Avoid this
- Do not share knives or boards between raw offal and other foods.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
225min, 8 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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water for cleaning and boiling
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