Okinawa Soba
🛒 Ingredients
- Okinawa Soba Noodles (cooked) 200 g · 280 kcal
- Stewed Pork Belly (Rafute/Soki) 100 g · 380 kcal
- Dashi Broth Base (water, bonito, kombu) 350 g · 10 kcal
- Soy Sauce 20 g · 15 kcal
- Mirin (Sweet Rice Wine) 10 g · 10 kcal
- Sake (Cooking Rice Wine) 10 g · 10 kcal
- Green Onions (scallions), chopped 10 g · 3 kcal
- Kamaboko (Fish Cake), sliced 20 g · 20 kcal
- Beni Shoga (Pickled Red Ginger) 5 g · 2 kcal
👨🍳 Instructions
- First, prepare the stewed pork belly (rafute or soki): Boil pork belly cubes for 30 minutes, then drain and rinse. Simmer the pork with sake, mirin, soy sauce, sugar, and water for 1-1.5 hours until tender.
- For the broth, combine dashi (made from bonito flakes and kombu) with the simmering liquid from the pork belly, then season with soy sauce, mirin, sake, and a pinch of salt to taste.
- Cook the Okinawa soba noodles according to package instructions until al dente; drain well.
- To serve, place the cooked noodles in a large bowl. Ladle a generous amount of hot broth over the noodles.
- Arrange slices of the stewed pork belly, kamaboko, and a sprinkle of chopped green onions and beni shoga on top. Serve immediately.
