Soki-jiru (Okinawan Clear Pork Rib Soup)
Quick answer
- Total time
- 130 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Soki-jiru is an Okinawan clear soup made by washing bone-in pork ribs first in cold water and then with hot water before simmering them gently with knotted kombu and rehydrated shiitake for about 90 minutes.
Read more
When the meat releases from the bone easily, the kombu and mushrooms are removed briefly, bonito stock is added to restore the finished broth to about four cups, and salt and soy sauce season it like a light clear soup. This recipe therefore follows the exact core combination of ribs, kombu, and shiitake. Soki-jiru reflects Okinawa's practice of using every part of a pig and remains an important New Year dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Wash each rib in cold water to remove bone fragments.
Blanch in a separate large pot of boiling water for 2 minutes, drain, and wash the surfaces again with hot water.
- 2Prep
Wipe and soak the kombu in cold water for 20 minutes, then tie it into four knots.
Refrigerate the shiitake in cold water for 4 hours, cut in half, and strain the soaking liquids through a fine sieve.
- 3Control
Put the blanched ribs and 6 cups water in a clean pot over high heat.
As soon as it boils, carefully skim off all foam and excess surface fat.
- 4Control
When foaming subsides, add the knotted kombu and shiitake and reduce to the lowest heat.
Simmer with the lid slightly ajar for about 90 minutes, until the meat slips easily from the bone.
- 5Control
Halfway through, add half the salt and soy sauce for light initial seasoning.
When the kombu becomes tender, remove it with the shiitake, keep covered, and continue cooking the ribs.
- 6Step
When the ribs are fully tender, skim the surface fat once more.
Return the kombu, shiitake, and strained soaking liquids to the pot.
- 7Control
Add only enough bonito stock to bring the soup to about 4 cups.
Simmer 5 minutes, adjust lightly with the remaining salt and soy sauce, and divide two ribs and one kombu knot into each of four bowls.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ribs are washed in cold and hot water to reduce cloudy residue.
- Finish cue
- When the ribs are fully tender, skim the surface fat once more.
- Storage and reheating
- Refrigerate the shiitake in cold water for 4 hours, cut in half, and strain the soaking liquids through a fine sieve.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
130min, 7 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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