Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, squid ink soup (okinawan cuisine). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Squid Ink Soup (Okinawan Cuisine) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Squid Ink Soup (Okinawan Cuisine) is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook squid ink soup (okinawan cuisine) using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Squid Ink Soup (Okinawan Cuisine):
- Prepare 1 White squid (aori-ika)
- Get 1 from the squid Squid ink
- Prepare 200 grams Thinly sliced pork belly
- Make ready 250 grams Island tofu
- Get 15 leaves Nigana (bitter greens)
- Take 1500 ml Bonito flavored dashi soup
- Take 1 Miso
- Make ready 1 Soy sauce
- Take 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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