Prep 30 mins
Cook 2 hrs
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.
- 1 (14 ounce) packagefresh okinawa soba noodles (you can use any fresh egg noodles as a substitute)
For Stock soup
- 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
For Pork seasoning
- 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
- 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.
- Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
- Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
- 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.
- Pour boiling water over soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger. Serves 4.
- 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.*.