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Pig's Feet Soup

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


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


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.

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Okinawan Recipes8/1/1999
Okinawan Recipes8/1/1999