Lunch · 90 min · japanese

Okinawa Soba

Okinawa soba noodles does the heavy lifting here, with pork belly rounding it out. A Japanese lunch that takes 90 minutes, start to finish.

Ingredients

• 12 oz Okinawa soba noodles
• 0.75 lb Pork belly
• 4 slices Kamaboko
• 6 cups Pork stock
• 2 tbsp Awamori
• 1 tsp Salt
• 3 Scallions
• 2 tbsp Red pickled ginger
• 1 tsp Koregusu

Steps

1. Braise the pork belly in stock with awamori and salt 60 minutes until spoon-tender; slice thick. This three-layer pork is the crown of the bowl.
2. Simmer the pork stock 15 minutes and season with salt — Okinawa soba broth is light and clean, not the soy-dark broth of the mainland.
3. Cook the thick wheat noodles until tender-chewy; drain and divide among bowls.
4. Ladle over the hot broth and top with the braised pork, kamaboko, scallions, and pickled ginger.
5. Serve with koregusu on the side — a few drops of the chile-infused awamori wakes the whole bowl up.

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