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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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This recipe makes bowls of authentic Okinawan style soba; in mainland Japan, soba is made of buckwheat noodles; however, in Okinawa, we use flour noodles for our soba. Ingredients:
1 (14 ounce) package fresh okinawa soba noodles (you can use any fresh egg noodles as a substitute) |
2 lbs pork bones |
1/2 lb pork belly |
3 quarts water |
1 1/2 cups bonito flakes (available at asian grocery) |
1 1/2 teaspoons salt |
1 teaspoon soy sauce |
2 tablespoons sugar |
2 tablespoons stock |
3 tablespoons soy sauce |
1 tablespoon japanese sake (original ingredient is awamori, an okinawan sake) |
1 tablespoon mirin |
1 japanese fish cake (8 thin slices, kamaboko, fish cake, found in asian grocery) |
1 stalk green onion, chopped |
Directions:
1. To make stock: To remove excess fat, cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add 3 quarts fresh water to bones and pork; bring to a boil. Cover and simmer 30 minutes. Skim off foam and simmer another 30 minutes.
2. Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
3. Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
4. To season pork: Combine seasoning ingredients in a skillet and bring to a boil. Add sliced pork from the stock pot, turning occasionally until well-glazed. Set aside.
5. Pour boiling water over soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger. Serves 4.
6. Approximate nutritional information, per serving, per 1/2 cup: 530 calories, 30 g total fat, 11 g saturated, 80 mg cholesterol, greater than 2,500 mg sodium, 24 g protein, 40 g carbohydrate.*.
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