for 5 persons
- Pig foot1500g
- Water12 cups
- Japanese radish600g
- Soup stock with dried bonito shavingsproper amount
- Saltteaspoon 1 and 1/2.
- Soy sauceteaspoon 1/2.
- I wash a pig foot with hot water and cut into round slices of 6 cm of length. I cut Japanese radish big, rehydrate seaweed in water, tie and make seaweed.
- I make the fire stronger until I put over a fire including a pig foot and water of the quantity in a pot and boil, and it's boiled for about 2 hours by low flame while skimming it. If it becomes soft, Japanese radish, seaweed and salt rather less than the quantity are put in and boiled.
- If it'll be so that a pig foot is cooked, and a body comes off meat, katsuo-dashi is made up, the taste is arranged by soy sauce and salt and it's completed.
Information provided by : Okinawa-ken Marine Products Division circulation of agriculture and forestry and the processing promotion department