Job’s tears recipe

Job's Tears (called Hato Mugi, in Japanese) is an uncommon grain eaten traditionally from Africa to Japan. It is believed to originate in India, but is most popular as food and medicine in China and Japan.


  • Job's tears
  • Ribs
  • ginger
  • shallots
  • Salt


  1. Soak the Job's tears for 3 to 4 hours in advance. Ginger is cut into slices, shallots are knotted.

  2. Wash the ribs with water first, then put them in a boiled pot, blanch the water, and remove the blood foam.

  3. Pour a sufficient amount of water into the casserole, pour in the ribs, ginger slices and green onion knots, bring to a boil over high heat and then turn to low heat.

  4. After cooking for about 20 minutes, put in the Job's tears, and after boiling again, turn to low heat and simmer for 1 hour.

  5. Add an appropriate amount of salt to taste 5 minutes before turning off the fire, and the nutritious and delicious Job's tears ribs soup is completed.


What does Job's tears taste like?

The texture of Job's Tears is difficult to explain but kind of like hominy and slightly chewy but tastes more like oatmeal with a nutty taste.

Why are they called Job's tears?

Job's tears receives its name from the hard shiny tear-shaped structures that enclose the seed kernels; those beadlike pseudocarps are sometimes used for jewelry and rosaries.

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