FOODS

	Nakami jiru (Nakami soup)
INGREDIENTS:	HOW TO COOK
Nakami Soup (5 servings) 300 g Pork intestines and stomach (nakami) flour 5 tablespoons oil water 1 cup bean-curd leavings (okara) 3-4 dried shiitake mushrooms 5 cups soup stock (fish and pork) 1 1/2 - 2 teaspoons salt soy sauce to taste grated ginger to taste	1. In a bowl, wet nakami with water. Add flour. Rub nakami with flour and rinse with running water. Repeat 2 to 3 times until nakami is not too greasy. 2. In a pan, add oil and stir fry nakami. Rinse nakami with hot water. 3. Fill sauce pan with water. Add nakami and bean-curd leavings (okara) and cook for 3 hours. When the contents become unclear, change into fresh boiling water and keep cooking until nakami is tender. 4. When nakami is soft, drain the water. Slice nakami into 5-6 cm by 1 cm pieces. Boil nakami pieces in a sauce pan again. Drain and dry nakami in a bamboo basket or strainer. 5. Soak shiitake mushrooms until soft. Slice them to the same size as nakami pieces. 6. In a pot, boil dashi. Add nakami and shiitake mushrooms. Mix soy sauce and salt. Simmer in low heat for 10 minutes. 7. Serve in a Japanese soup bowl with grated ginger to taste. <If you use rice''togi-jiru'' or milk when boiling nakami, you can get rid of the unique smell.> <When boiling (step 3), make sure you keep exchanging the boiling water until the grease is gone. Make sure you are boiling nakami with clear water.>