Soki
 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
[edit | edit source]Sooki suba
[edit | edit source]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
[edit | edit source]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
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