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)
- 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)
- 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.
- 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.
- Add salt and shoyu, simmer for 2 minutes.
- Cut kamaboko into 8 thins slices.
- Cut green onions into ¼-lengths.
- Pour boiling water over soba and drain. Put soba into bowls, add stock. Garnish with pork ribs Kamaboko and onions.
You may find Sun Noodle Brand
- Okinawa Soba at your local supermarket.