 A bowl ofsooki 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 ethnicRyukyuans in Japan.Sooki are (usually boneless) stewedporkspare ribs, with thecartilage still attached.[1] They are often served withsuba(Japanese:Okinawa soba).[2][3]
Suba(Japanese:Okinawa soba) with stewedsooki on top. Thesooki are prepared by first boiling to remove excess fat, then stewing in a mixture ofAamui(Japanese:awamori, to soften the meat),soy sauce, andsugar for three to four hours. They are then placed in a bowl ofSuba.
Soup containingsooki,konbu (edible seaweed), anddaikon (Japanese radish), withsalt andsoy sauce forflavoring. Thesooki are first boiled to remove excess fat and drippings, then stewed in the soup until tender.
InJapan, 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.
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