How to Make Speedy Squid Ink Soup (Okinawan Cuisine)
Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, Simple Way to Prepare Award-winning Squid Ink Soup (Okinawan Cuisine). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Squid Ink Soup (Okinawan Cuisine), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Squid Ink Soup (Okinawan Cuisine) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Squid Ink Soup (Okinawan Cuisine) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Squid Ink Soup (Okinawan Cuisine) using 9 ingredients and 4 steps. Here is how you can achieve it.
This was prepared for me often when I was a child. Smile widely after eating this and you'll have black teeth. It's a nostalgic dish with the memory of my mother's home cooking and the smile of a snot-nosed kid.
Adding pork enhances the richness of this soup. It also taste great with rice, eaten like a rice porridge. Recipe by Sakaeryouriten
Ingredients and spices that need to be Prepare to make Squid Ink Soup (Okinawan Cuisine):
- 1 White squid (aori-ika)
- 1 from the squid Squid ink
- 200 grams Thinly sliced pork belly
- 250 grams Island tofu
- 15 leaves Nigana (bitter greens)
- 1500 ml Bonito flavored dashi soup
- 1 Miso
- 1 Soy sauce
- 1 dash Salt
Steps to make Squid Ink Soup (Okinawan Cuisine)
- Remove the tentacles and innards of the squid without breaking the ink sac, and rinse. Remove the thin membrane, rinse, then cut into 5 cm strips.
- Thinly slice the pork into bite-sized pieces. Break the island tofu into large bite-sized bits. Chop up the nigana as you like.
- Boil the bonito dashi soup. Add the squid, pork, and tofu. Add the miso to taste (I recommend leaving it on the light side).
- Add the squid ink, soy sauce, and salt to taste. Add the nigana, and then it's done.
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