Okinawa Soki Soba

Recipe from Chimugukuru – the soul, the spirit, the heart – Okinawa Mixed Plate II by Hui O Laulima (recipe has been altered for pork bone-in ribs vs. pork belly)

Yield: 4 servings

Course:
Cuisine:

Ingredients

  • 2 lbs. pork bone
  • 1 lb. pork rib (bone-in cut to 2” lengths)
  • 2 quarts water
  • For the Pork Seasoning:
  • 1 Tablespoon sugar
  • 2 Tablespoons stock
  • 3 Tablespoons shoyu (soy sauce)
  • 1 Tablespoon awamori (Okinawan distilled liquor or substitute with sake)
  • 1 Tablespoon mirin (sweet rice wine)
  • For the Stock seasoning:
  • 1 ½ cups bonito flakes
  • 1 ½ teaspoons salt
  • 1 teaspoon shoyu (soy sauce)
  • 1/3 package kamaboko (steamed fish cake)
  • 1 stalk green onion
  • 1 package (14 ounces) fresh Okinawa soba (thick oriental noodle)

Directions

  1. Pre-boil pork: cover pork bones and pork ribs with water; bring to a rolling boil, drain and rinse. Add the water to the pork bones and pork ribs, bring to a boil. Cover and simmer 30 minutes. Skim off impurities, cover and simmer 30 more minutes.
  2. In a skillet, combine sugar, stock, shoyu awamori and mirin, bring to a boil. Add pork ribs, turning occasionally until well glazed. Set aside. Remove bones from stock. Add bonito flakes and boil for 2 minutes. Strains stock, discard flakes.
  3. Add salt and shoyu, simmer for 2 minutes.
  4. Cut kamaboko into 8 thins slices.
  5. Cut green onions into ¼-lengths.
  6. Pour boiling water over soba and drain. Put soba into bowls, add stock. Garnish with pork ribs Kamaboko and onions.

Tips/Techniques

You may find Sun Noodle Brand - Okinawa Soba at your local supermarket.
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