Entree: Japan – Okinawa – 山羊汁 ➤ Yagi-jiru (Okinawan goat meat soup simmered with aromatics and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 35 min

Total 2 hrs

Ingredients

- 2 lb (900 g) goat shoulder or neck, bone-in or cut into 1.5-inch chunks
- 8 cups (1.9 L) water
- 1 piece kombu (about 4 in / 10 cm), wiped clean
- 1 large onion, halved and sliced (about 8 oz / 225 g)
- 1 medium daikon radish, peeled and cut into 1-inch pieces (about 10 oz / 280 g)
- 2 medium carrots, peeled and cut into 1-inch pieces (about 8 oz / 225 g)
- 1-inch (25 g) piece fresh ginger, sliced
- 3 garlic cloves (approx. 9 g), smashed
- 2 tbsp (30 ml) awamori or sake (optional)
- 3 tbsp (45 g) red or mellow miso, dissolved in a little hot broth (or 2 tbsp / 30 ml soy sauce to taste)
- 2 tbsp (30 ml) vegetable oil or lard for browning (optional)
- 3 green onions (scallions), thinly sliced for garnish (about 1 oz / 30 g)
- Salt and freshly ground black pepper to taste
- Shima togarashi or crushed red pepper, for serving (optional)

Instructions

1. Rinse goat pieces and place in a large pot. Cover with water and bring to a boil for 3–5 minutes to remove impurities, then drain and rinse the meat and pot briefly.
2. Return the goat to the pot with 8 cups (1.9 L) fresh water and add kombu, sliced ginger, smashed garlic, and awamori or sake if using. Bring to a simmer, skimming any scum, then reduce heat to low and simmer gently for 1 to 1.5 hours until meat begins to become tender.
3. Remove kombu, add sliced onion, daikon, and carrots, and continue simmering another 30–45 minutes until vegetables and meat are fully tender.
4. Remove about 1 cup (240 ml) of hot broth to a small bowl, dissolve the miso in it, then stir the miso mixture back into the pot (alternatively add soy sauce to taste). Do not boil vigorously after adding miso to preserve its flavor.
5. Adjust seasoning with salt and pepper. Ladle soup into bowls, garnish with sliced green onions and a pinch of shima togarashi or crushed red pepper if desired. Serve hot with steamed rice.