Authentic Okinawa Pork Soba
Delve into the flavors of Okinawa with this traditional pork soba dish, featuring soft, chewy noodles made from flour. Unlike the buckwheat soba found on the mainland of Japan, Okinawa soba is distinguished by its unique texture and taste. This recipe combines hearty pork, a rich broth infused with bonito flakes, and garnishes that elevate the dish to an authentic Japanese experience. Perfect for cozy gatherings, this one-dish meal serves four and invites warmth and comfort to your dining table.
4
Servings
530
Calories
13
Ingredients
Ingredients
Okinawa soba noodles
14 ounces (Fresh, or substitute with any fresh egg noodles)
Pork bones
2 lbs (Cleaned and rinsed)
Pork belly
1/2 lb (Cleaned and cut into slices)
Water
3 quarts (For boiling)
Bonito flakes
1 1/2 cups (Available at Asian grocery stores)
Salt
1 1/2 teaspoons (To taste)
Soy sauce
4 tablespoons (Divided into seasoning mixture and broth)
Sugar
2 tablespoons (For seasoning pork)
Stock
2 tablespoons (For seasoning pork)
Japanese sake
1 tablespoon (Use 'awamori' for authenticity)
Mirin
1 tablespoon
Kamaboko (Japanese fish cake)
1 piece (Cut into 8 thin slices)
Green onion
1 stalk (Chopped, for garnish)
Instructions
1
Begin by preparing the stock: to remove excess fat from the pork bones and pork belly, cover them with water and bring to a rolling boil. Drain, rinse, and set aside.
2
In a large pot, add the cleaned pork bones and belly back in, along with 3 quarts of fresh water. Bring to a boil, then cover and simmer for 30 minutes, skimming off any foam that rises to the surface. Continue simmering for another 30 minutes to enhance the flavor.
3
Once the broth is ready, carefully remove the bones and pork. Cut the pork belly into slices measuring approximately 3 by 2 by 1/4 inches, and set aside.
4
In the pot containing the broth, add the bonito flakes and bring to a boil for 2 minutes. Strain the broth to remove the flakes and discard them. Stir in the salt and soy sauce, then simmer for an additional 2 minutes.
5
Prepare the seasoning for the pork by combining the sugar, stock, soy sauce, sake, and mirin in a skillet. Bring this mixture to a boil and add the sliced pork, turning occasionally until the slices are well-glazed and infused with flavor. Set the pork aside.
6
In a separate pot, pour boiling water over the soba noodles to soften, then drain. Place the noodles into bowls and ladle the rich stock over them.
7
Garnish the bowls with the seasoned pork, sliced kamaboko, chopped green onions, and, if desired, a touch of red ginger for an authentic finish. Serve hot and enjoy this delicious Okinawan specialty.
Nutrition Information
40 g
Carbs
24 g
Protein
2500 mg
Sodium
80 mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Okinawa Pork Soba?
Authentic Okinawa Pork Soba is a traditional Okinawan dish featuring soft, chewy wheat flour noodles served in a rich broth made from pork bones and bonito flakes, garnished with seasoned pork belly.
How is Okinawa soba different from mainland Japanese soba?
Unlike the buckwheat soba found on the mainland of Japan, Okinawa soba is made from wheat flour, giving it a unique texture and taste similar to egg noodles.
What type of noodles are used in this recipe?
The recipe calls for 14 ounces of Okinawa soba noodles, which are fresh wheat noodles. You can substitute them with fresh egg noodles if needed.
How do you prepare the pork stock?
The stock is prepared by boiling pork bones and belly to remove fat, rinsing them, and then simmering them in fresh water for about an hour before adding bonito flakes.
How long should the pork bones and belly simmer?
After the initial cleaning boil, the pork bones and belly should simmer in 3 quarts of water for 60 minutes, skimming foam as needed.
What are bonito flakes and where can I find them?
Bonito flakes are dried fish flakes used to infuse broth with savory flavor. They are typically available at Asian grocery stores.
How is the pork belly prepared for the final dish?
The pork belly is boiled in the stock, sliced into 3 by 2 by 1/4 inch pieces, and then glazed in a skillet with sugar, stock, soy sauce, sake, and mirin.
What seasonings are used for the pork glaze?
The glaze consists of 2 tablespoons of sugar, 2 tablespoons of stock, soy sauce, 1 tablespoon of Japanese sake, and 1 tablespoon of mirin.
What is 'awamori' and can I use it in this recipe?
Awamori is a traditional Okinawan distilled liquor. The recipe suggests using it in place of standard Japanese sake for added authenticity.
How do you prepare the noodles for serving?
Place the noodles in a separate pot and pour boiling water over them to soften, then drain them before placing them in serving bowls.
What garnishes are included in Okinawa Pork Soba?
The dish is garnished with the seasoned pork slices, thin slices of kamaboko (fish cake), chopped green onions, and optionally, red ginger.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving of Okinawa Pork Soba contains approximately 530 calories.
How much protein is in one serving?
There are 24 grams of protein per serving in this dish.
Is this recipe high in sodium?
Yes, this recipe contains 2500 mg of sodium per serving.
What is the carbohydrate content of this dish?
There are 40 grams of carbohydrates per serving.
Does this dish contain cholesterol?
Yes, each serving contains 80 mg of cholesterol.
What is kamaboko?
Kamaboko is a type of cured Japanese surimi (fish cake). This recipe uses one piece cut into 8 thin slices.
Why do you boil the pork bones twice?
The first boil is a brief rolling boil to remove excess fat and impurities; the second longer simmer is to extract the rich flavor for the broth.
How long do you cook the bonito flakes in the broth?
The bonito flakes are added to the boiling broth and cooked for only 2 minutes before being strained out.
Can I use any kind of fish cake?
The recipe specifies Japanese kamaboko, but other similar fish cakes can be used if kamaboko is unavailable.
Is red ginger necessary for this recipe?
Red ginger (beni shoga) is optional, but it is highly recommended for an authentic Okinawan flavor profile.
What is the total number of ingredients needed?
There are 13 total ingredients required for this authentic recipe.
What kind of soy sauce should I use?
The recipe uses 4 tablespoons of soy sauce total, divided between the broth and the pork seasoning glaze.
Is this a good meal for cold weather?
Yes, it is described as a comfort food that brings warmth, making it perfect for cozy gatherings.
How much water is needed for the broth?
You will need 3 quarts of fresh water for the main simmering of the pork stock.
Should the broth be strained?
Yes, after boiling the bonito flakes for 2 minutes, the broth should be strained to remove and discard the flakes.
What size should the pork belly slices be?
The pork belly should be sliced into pieces that are approximately 3 inches long, 2 inches wide, and 1/4 inch thick.
How is the salt added to the dish?
1 1/2 teaspoons of salt are stirred into the strained broth along with soy sauce and simmered for 2 minutes.
Is Okinawa Soba considered a one-dish meal?
Yes, it is a hearty one-dish meal that combines protein, carbohydrates, and a flavorful broth.