Food Pages

Pre-boil pork: cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add the water to the pork bones and pork, bring to a boil. Cover and simmer for an additional 30 minutes. Skim off foam and simmer 30 more minutes. Cut pork into 3 x 2 x ¼ inch slices.

In a skillet, combine sugar, stock, shoyu, awamori and mirin, bring to a boil. Add pork, turning occasionally until well glazed. Set aside.

Remove bones from stock. Add bonito flakes and boil for 2 minutes. Strain stock, discard flakes. Add salt and shoyu, simmer for 2 minutes.

Cut kamaboko into 8 thin slices. Cut green onions into 3-inch lengths.

Pour boiling water over soba and drain. Put soba into bowls, add stock. Garnish with pork, kamaboko and onions.

Note: *Dried soba prepared according to directions on package may be substituted.


Okinawan Soba (Okinawan Noodle Soup)
2 lbs. pork bone 1/2 lb. belly pork 3 qts Water Pork seasoning: 2 Tbsp. sugar 2 Tbsp. stock 3 Tbsp. shoyu 1 Tbsp. awamori or sake 1 Tbsp. mirin Stock seasoning: 1 1/2 cups bonito flakes 1 1/2 tsp. salt 1 tsp. shoyu 1/3 pkg. kamaboko 1stalk green onion 1pkg. (14 oz.) fresh* Okinawan soba

Pre-boil pork: cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add the water to the pork bones and pork, bring to a boil. Cover and simmer for an additional 30 minutes. Skim off foam and simmer 30 more minutes. Cut pork into 3 x 2 x ¼ inch slices. In a skillet, combine sugar, stock, shoyu, awamori and mirin, bring to a boil. Add pork, turning occasionally until well glazed. Set aside. Remove bones from stock. Add bonito flakes and boil for 2 minutes. Strain stock, discard flakes. Add salt and shoyu, simmer for 2 minutes. Cut kamaboko into 8 thin slices. Cut green onions into 3-inch lengths. Pour boiling water over soba and drain. Put soba into bowls, add stock. Garnish with pork, kamaboko and onions. *Note: Dried soba prepared according to directions on package may be substituted.**