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◎ This post was translated from Japanese with translation software.
Bone-in ribs (spare ribs) are called soki in the Okinawan dialect. According to Wikipedia, ``soki'' is an accent of ``suki,'' and because pork ribs are shaped like a comb, pork ribs have also come to be called ``soki.'' It said.Soki soup is made by simmering soki cut meat with bones, daikon radish (shibui is also good), and kelp. Add a little awamori to remove the smell of the meat, a little garlic, bonito stock, salt, and soy sauce to adjust the flavor.
It is a dynamic dish that is cooked slowly and slowly so that the bones can be easily removed from the meat, making it extremely delicious and perfect for maintaining stamina.
If you search the internet, you will find many ways to make soki soup, and they all look delicious. It takes a little time to simmer bone-in meat, so I think it's a good idea to use a pressure cooker.
When using a pressure cooker, there are various procedures available online. We recommend that you refer to the steps that seem to be easy to follow.
Traditional soki soup is basically made with soki, kelp, daikon radish, or shibui (winter melon), but at my house, soki soup has a lot of ingredients, such as daikon radish, kelp, fried tofu, potatoes, carrots, cabbage, and seasonal leafy vegetables. Enter. In short, it resets the inside of the refrigerator. Add root vegetables to water and leafy vegetables at the end of cooking.
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