Okinawa Soba (Thick Wheat Noodles with Braised Pork Belly)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Despite the name, the noodles are thick wheat, not buckwheat, served in a clear bonito broth under pork belly braised sweet and salty in soy, mirin, and sugar.
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Because the pork carries so much seasoning, the broth gets only a light touch of soy so it stays clean. The cooked noodles get a brief rinse in warm water rather than cold, which removes surface starch without cooling them down, and bonito flakes on top add a smoky aroma.
Ingredients
Instructions
- 1
Cut 250 g pork belly into large chunks.
Blanch it in boiling water for 3 minutes, skim off any foam, then lift it out and pat the surface dry so the braising sauce coats cleanly.
- 2
In a pot, mix part of the 1.5 tablespoons soy sauce with 1 tablespoon mirin, 1 teaspoon sugar, and a little water.
Add the pork belly and bring it just to a simmer.
- 3
Lower to a gentle simmer and turn the pork occasionally.
Add a little water whenever the liquid reduces before the meat is tender, keeping the pot from scorching. Once a chopstick slides in easily, reduce the remaining liquid to coat the pork.
- 4
Warm 700 ml bonito dashi in a separate pot and season it with the remaining soy sauce.
Keep it below a hard boil so the broth stays clear and lightly savory.
- 5
Cook 280 g Okinawa soba noodles until tender, then rinse briefly in warm water.
Remove excess starch without chilling the noodles, and drain them right away before serving.
- 6
Divide the noodles among bowls and pour the hot broth over them.
Top with the braised pork belly, 3 g bonito flakes, and 20 g chopped scallion just before serving.
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