Okinawa Soba (Thick Wheat Noodles with Braised Pork Belly)
Okinawa soba is a regional Japanese noodle dish from Okinawa featuring thick wheat noodles in bonito-based broth, topped with braised pork belly. The pork belly is blanched for three minutes to remove impurities, then slowly simmered in soy sauce, mirin, and sugar until the fibers turn soft and the meat absorbs a sweet-salty glaze. The bonito dashi broth is clear and subtly savory, seasoned lightly with soy sauce to complement rather than compete with the rich pork. Rinsing the cooked noodles briefly in warm water removes excess starch so the broth stays clean when poured over them. Bonito flakes placed on top just before serving release a smoky, oceanic fragrance, and sliced scallion adds a fresh green accent to the warm, meaty bowl.
Adjust Servings
Instructions
- 1
Cut pork belly into chunks, blanch 3 minutes, and drain.
- 2
Simmer pork with soy sauce, mirin, sugar, and a little water until tender.
- 3
Warm bonito dashi and season with soy sauce.
- 4
Cook noodles and rinse briefly in warm water.
- 5
Place noodles in bowls and pour over hot broth.
- 6
Top with braised pork, bonito flakes, and scallion.
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