Serving
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Spare Rib & Nagaimo Soup
Japan

Serves
Effort:
Sched:
DoAhead:  
4 soup  
**
1-1/4 hr  
Yes
Extremely simple but suprisingly satisfying. The Nagaimo (yam) in this soup is like a very refined potato - tender and light in flavor but holds its shape well, and there's no trace of its raw sliminess.



12
1
2
1
1/2
oz
#
c
c
t
Spare ribs
Nagaimo (1)  
Water
Stock (2)
Salt
Scallions
  1. Cut Pork Spare Ribs into bite size pieces. I use the parts that are meat only or contain white cartilage (which will become soft enough to ear) but some bones are OK. Use a Chinese cleaver knife and chop through bones in a single stroke to prevent splinters.
  2. Put Pork into a pot with plenty of water and bring to a boil. for a minute. Pour out through a strainer and rinse pork - this is to keep the soup fairly clear.
  3. Clean the pot and put Pork back in with Water and Stock. Bring to a boil and simmer slowly until tender, about 45 minutes.
  4. Peel NAGAIMO and cut into 3/4 inch cubes.
  5. Chop SCALLIONS for garnish.
  6. When pork is done, add Nagaimo and Salt. Add extra water if needed to almost cover. Bring back to a simmer for another 15 minutes.
  7. Check salt. Serve hot in individual bowls garnished with a generous spoonful of chopped Scallions.
NOTES:
  1. Nagaimo:   This long beige yam can be found in markets serving an East Asian community. For details see our Nagaimo page.
  2. Stock:   Pork stock is preferable, but Chicken or beef could be used.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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