OKINAWA SOBA NOODLES RECIPES

Name: Okinawa Soba
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 serving(s)
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

OKINAWA SOBA RECIPE - FOOD.COM

Okinawa Soba Recipe - Food.com image

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.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.*.

Nutrition Facts : Calories 670.2, FatContent 30.8, SaturatedFatContent 11.1, CholesterolContent 40.8, SodiumContent 2556, CarbohydrateContent 82.3, FiberContent 0.2, SugarContent 6.7, ProteinContent 21.3

OKINAWA SOBA RECIPE - FOOD.COM

Okinawa Soba Recipe - Food.com image

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.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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.*.

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