 A bowl of sooki suba noodles | |
| Region or state | Okinawa Prefecture, Japan |
|---|---|
| Main ingredients | Spare ribs |
Sooki (Okinawan: ソーキ) is an ingredient of the cuisine of the ethnic Ryukyuans in Japan. Sooki are (usually boneless) stewed pork spare ribs, with the cartilage still attached.[1] They are often served with suba(Japanese:Okinawa soba).[2][3]
Dishes
Sooki suba
Suba(Japanese:Okinawa soba) with stewed sooki on top. The sooki are prepared by first boiling to remove excess fat, then stewing in a mixture of Aamui(Japanese:awamori, to soften the meat), soy sauce, and sugar for three to four hours. They are then placed in a bowl of Suba.
sooki jiru
Soup containing sooki, konbu (edible seaweed), and daikon (Japanese radish), with salt and soy sauce for flavoring. The sooki are first boiled to remove excess fat and drippings, then stewed in the soup until tender.
In Japan, konbu is usually used just for flavoring and then discarded[dubious – discuss], but a distinctive feature of Okinawan soups is that the konbu is left in.
References
- ↑ "Simmer Your Pork Belly in Smoky Raw Sugar and Okinawan Shochu". Saveur. 2021-03-19. Retrieved 2021-09-21.
- ↑ "Story behind Okinawa's one-of-a-kind soba". Stripes Okinawa. 2021-04-01. Retrieved 2021-09-21.
- ↑ "An Okinawa Childhood Spent With a Snorkel and Bowls of Soba". Bon Appétit. 2019-11-05. Retrieved 2021-09-21.
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