Entree: Japan – Okinawa – 中味汁 ➤ Nakami-jiru (Hearty Okinawan soup of simmered pork offal and vegetables in a light dashi broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 2 min

Total 1 hr 22 min

Ingredients

- 6 cups (1.4 L) dashi stock (see note in instructions for homemade method)
- 1 lb (454 g) mixed pork offal (intestines, heart, stomach), cleaned and cut into bite-size pieces
- 8 oz (225 g) daikon radish, peeled and cut into 1/2-inch (1 cm) slices
- 1 tbsp (15 g) fresh ginger, grated
- 3 scallions, sliced (white and green separated)
- 2 tbsp (30 g) white miso paste (or 1 tbsp (15 ml) soy sauce for a clearer broth)
- 1 tbsp (15 ml) awamori or sake (optional)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) ground white pepper
- 1 small carrot, thinly sliced, about 3 oz (85 g) (optional)
- 1 sheet kombu, 4 x 4 in (10 x 10 cm) (if making dashi)
- 1/2 oz (15 g) katsuobushi (bonito flakes) (if making dashi)

Instructions

1. If making homemade dashi: place kombu in 6 cups (1.4 L) cold water and slowly bring to a near simmer over low heat; remove kombu just before boiling, add katsuobushi, bring to a quick simmer for 30 seconds, then remove from heat and strain after 2 minutes. Otherwise use good-quality instant dashi or prepared stock.
2. Clean pork offal thoroughly: blanch pieces in a pot of boiling water for 2 minutes, drain and rinse under cold water to remove scum. This step reduces strong odors and impurities.
3. Heat 1 tbsp (15 ml) vegetable oil in a large pot over medium heat; add grated ginger and white parts of scallions, sauté 1 minute until fragrant.
4. Add the blanched offal to the pot and sauté 3–4 minutes to lightly brown and develop flavor. If using awamori or sake, add it now and simmer 1 minute to evaporate alcohol.
5. Pour the 6 cups (1.4 L) dashi into the pot with the offal. Add daikon (and carrot, if using). Bring to a gentle simmer, then reduce heat to low and cook uncovered until offal is tender, about 45–60 minutes depending on pieces used.
6. When offal is tender, remove a ladle of hot broth into a small bowl and whisk in the miso paste until smooth, then stir the miso mixture back into the soup (or add 1 tbsp (15 ml) soy sauce instead for a clear broth). Taste and adjust seasoning with 1 tsp (5 g) salt and white pepper.
7. Add green parts of scallions and simmer 1–2 minutes to wilt. Skim any remaining fat or impurities for a clear broth.
8. Serve hot in bowls, with steamed rice on the side if desired. Offer shichimi togarashi or a wedge of lime for optional seasoning.