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Pig's Feet Soup

Demonstrated by: Chef Jason Kina, of Ihilani Resort and Spa

Ingredients

4 lb pig's feet, cut into 3-inch pieces
4 quarts dashi (soup stock)
3 oz nishime konbu (dried narrow seaweed), soaked
10 dried shiitake mushrooms, soaked and quartered
1 small onion, diced
1 large daikon (white radish), peeled and cubed
3 tablespoons white miso (fermented soy bean paste)
2 tablespoons slivered ginger root
Salt and pepper to taste

Instructions

In a large saucepot, combine pig's feet with dashi; bring to a boil. Lower heat and simmer for 1 1/2 to 2 hours; skim oil. Tie konbu into knots and add to soup with shiitake, onion, and daikon. Simmer for 30 more minutes. Add miso, ginger, salt, and pepper. Makes 10 servings.

Show Info

Okinawan Recipes8/1/1999
Brunch
Other
Okinawan
Okinawan Recipes8/1/1999
ContentTypeRecipe