Okinawa Soba Noodles Recipes

OKINAWA SOBA

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.*.

OKINAWA JAJA SOBA (SOBA WITH KIMCHI AND MISO MEAT SAUCE)

Steps:

• Start by preparing the vegetables to be used. Slice the cucumber, scallions and carrot into fine strips.
• Cut the bitter melon in half then use a spoon to scoop out the white part in the middle which contains the seeds. Slice the bitter melon crosswise thinly.
• Grate the garlic then mince the white part of scallions. In a bowl, combine the garlic, scallions, sugar, awamori and miso paste.
• Bring water in a pot to a boil then boil the carrot strips for about 2 minutes or until preferred doneness. Remove the carrot from pan then rinse it with cold running water.
• On the same pot, bring back water into a boil then add half a teaspoon of salt. Put the sliced bitter melon then boil it for 2-3 minutes or until soft. Remove the bitter melon from the pan then immediately rinse with cold running water to stop the cooking process and to keep its nice green color.
• Heat a pan using medium heat then add a tablespoon of sesame oil. Put the ground pork into the pan then stir fry until the color turns brown and is cooked through.
• Make a space in the middle of the pan then add doubanjiang. Cook for about a minute in the middle then mix it well with the ground pork.
• Add the miso sauce then pour half a cup of water. Bring to a boil then reduce the heat to low then cook until most of the liquid is reduced which takes about 20 minutes. Remove the pan from heat.
• Cook the soba noodles following the instructions in the package then drain and immediately rinse with cold running water. Toss it with half a tablespoon of sesame oil to prevent the noodles from sticking.
• Put a serving amount of the soba noodles on a plate. Add some kimchi then the miso meat sauce on top. Add a few slices of the bitter melon then the rest of the strips of vegetables.
• Add a few drops of chili oil if you prefer your jaja soba to be spicier.

AUTHENTIC YAKISOBA

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.