Soki: Difference between revisions
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[[Image:Soki in Okinawa soba.jpg|thumb|Sōki soba]] |
[[Image:Soki in Okinawa soba.jpg|thumb|Sōki soba]] |
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:''This article is about the Japanese dish. For the main character of Onimusha: Dawn of Dreams, see [[Soki (Onimusha)|Soki]]. For Balinese artist, see [[I Ketut Soki]] |
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{{nihongo|'''Sōki'''|ソーキ}} is a specialty of the cuisine of [[Okinawa Prefecture]], [[Japan]]. Sōki are (usually boneless) stewed [[pork]] [[spare ribs]], with the [[cartilage]] still attached. They are often served with [[Okinawa soba]]. |
{{nihongo|'''Sōki'''|ソーキ}} is a specialty of the cuisine of [[Okinawa Prefecture]], [[Japan]]. Sōki are (usually boneless) stewed [[pork]] [[spare ribs]], with the [[cartilage]] still attached. They are often served with [[Okinawa soba]]. |
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Revision as of 02:11, 26 July 2008
- This article is about the Japanese dish. For the main character of Onimusha: Dawn of Dreams, see Soki. For Balinese artist, see I Ketut Soki
Sōki (ソーキ) is a specialty of the cuisine of Okinawa Prefecture, Japan. Sōki are (usually boneless) stewed pork spare ribs, with the cartilage still attached. They are often served with Okinawa soba.
Dishes
Sōki soba
Okinawa soba with stewed sōki on top. The sōki are prepared by first boiling to remove excess fat, then stewing in a mixture of awamori (to soften the meat), soy sauce, and sugar for three to four hours. They are then placed in a bowl of Okinawa soba.
Sōki jiru
Soup containing sōki, konbu (edible seaweed), and daikon (Japanese radish), with salt and soy sauce for flavoring. The sōki are first boiled to remove excess fat and scum, then stewed in the soup until tender.
In mainland Japan, konbu is usually used just for flavoring and then discarded, but a distinctive feature of Okinawan soups is that the konbu is left in. Template:Japan-food-stub