Nakami Nu Shimun

Mrs. Yasuko Takamine

Serves: 5

• ¾ lb. nakami (opu or pig’s stomach)
• 3 pieces shiitake
• 2½ cups pork stock
• 1½ tsp. salt
• 2½ cups dashi (water plus ¾ tsp. hondashi)
• 1 tsp. shoyu
• dash msg

Clean opu by removing fatty tissues and rubbing Hawaiian (rock) salt; scrape inner stomach with knife. Place in another pan of rapidly boiling water (may add sliced or crushed ginger or orange skin) and boil for 5 minutes. Drain water and rub opu with Hawaiian salt. Rinse, pat dry, and saute in a large shallow pan. Cool and scrape with knife under running water. Wash and cut across the grain into julienne slices. (Be sure opu is clean or it will give off an unpleasant odor.) Cut mushrooms into julienne slices. Strain cooled pork stock into pot. Combine with hondashi. Place opu and mushrooms into stock and cook for 1 hour or until tender. Add seasonings and simmer for 15 minutes. Serve with hihatsu (Okinawan pepper).