FOODS

INGREDIENTS:

HOW TO COOK

Pork Rib Soup (Soki jiru)
(5 servings)

800g Pork Ribs (so-ki)
8 cups water
1 piece dried kelp (konbu)
2 cups dashi-fish flake soup stock
600g Japanese white radish (daikon) or wax gourd (togan)
1 and 1/2 teaspoon salt
Soy sauce to taste
Grated ginger to taste

1. Chop pork ribs into 6 or 7 cm chunks (2 ribs each chunk) and wash with hot water,

2. Prepare 2.5cm slices of peeled daikon, if it is thin/small sized. If daikon is big, cut into 5 cm pieces, then cut the piece into four, lengthwise. If you are using togan, cut into 5 or 6 cm pieces and peel. Make the corners of daikon or togan round by cutting the edges a little. This will preserve the shape even after cooking for a while.
If you have preserved the water used to rinse the rice (rice "togi-jiru"), use it to boil daikon until soft. If you don't have the "togi-jiru", add several rice grains into boiling water to cook daikon. Wash daikon with water.

3. Wash dried kelp (konbu) and soak in water until soft. Cut konbu into 6 to 8 cm pieces and tie into knots.

4. In a pot, combine water and pork ribs. Bring to a boil. Get rid of layer of scum on top. Lower heat.

5. While simmering, add konbu and dashi. After 30 or 40 minutes, add daikon (or togan), salt and soy sauce. Let it simmer for another 40-50 minutes. Scoop extra grease and scum periodically. Serve with grated ginger.