Entree: Japan – Okinawa – 沖縄そば ➤ Okinawa soba (Thick wheat noodle soup from Okinawa served in a clear pork-and-katsuobushi broth with braised pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 12 oz (340 g) fresh Okinawa soba noodles or thick wheat noodles
- 1 lb (450 g) pork belly, skin-on, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 lb (454 g) pork bones (neck or marrow bones) for stock
- 1 piece (about 0.35 oz (10 g)) kombu (dried kelp), 4 x 4 in (10.2 cm) (10 x 3.94 in (10 cm))
- 1 oz (30 g) katsuobushi (dried bonito flakes)
- 6 cups (1.4 L) cold water
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 2 tbsp (30 ml) awamori or sake (substitute dry sake if unavailable)
- 2 tbsp (30 g) brown sugar
- 1 tsp (5 g) salt, more to taste
- 4 scallions (green onions), thinly sliced, about 2 oz (60 g)
- Pickled red ginger (benishoga) for garnish, to taste
- Sliced fish cake (kamaboko) or sliced steamed fish cake, optional, about 4 slices
- 1 tbsp (15 ml) vegetable oil

Show original ingredient measurements

- 12 oz (340 g) fresh Okinawa soba noodles or thick wheat noodles
- 1 lb (450 g) pork belly, skin-on, cut into 1–1.5 inch (2.5–4 cm) pieces
- 1 lb (454 g) pork bones (neck or marrow bones) for stock
- 1 piece (about 10 g) kombu (dried kelp), 4 x 4 in (10 x 10 cm)
- 1 oz (30 g) katsuobushi (dried bonito flakes)
- 6 cups (1.4 L) cold water
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 2 tbsp (30 ml) awamori or sake (substitute dry sake if unavailable)
- 2 tbsp (30 g) brown sugar
- 1 tsp (5 g) salt, more to taste
- 4 scallions (green onions), thinly sliced, about 2 oz (60 g)
- Pickled red ginger (benishoga) for garnish, to taste
- Sliced fish cake (kamaboko) or sliced steamed fish cake, optional, about 4 slices
- 1 tbsp (15 ml) vegetable oil

Instructions

1. Blanch the pork belly and pork bones: place both in a pot, cover with cold water, bring to a boil 3–4 minutes, then drain and rinse to remove impurities. Clean the pot.
2. Make the pork stock: return blanched bones to the pot with 6 cups (1.4 L) cold water. Bring to a gentle simmer, skimming foam occasionally, and simmer uncovered for 1.5–2 hours until flavorful. Reduce heat to low while braising pork belly in next step.
3. Braise the pork belly (rafute): in a separate saucepan, combine pork belly pieces, 2 tbsp (30 ml) awamori or sake, 2 tbsp (30 g) brown sugar, 2 tbsp (30 ml) soy sauce, and enough water to barely cover the pork. Simmer gently, covered, for 1–1.5 hours until pork is very tender. Remove pork and keep braising liquid; reserve pork for serving and skimming fat.
4. Finish the stock with kombu and katsuobushi: with the pork bone stock at a low simmer, add kombu and simmer 10–15 minutes (do not boil). Remove kombu, then add katsuobushi, steep off heat 5–10 minutes, then strain through a fine sieve or cheesecloth into a clean pot. Discard solids.
5. Season the strained broth with 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) mirin, and 1 tsp (5 g) salt. Adjust to taste; keep warm over low heat.
6. Cook the noodles according to package instructions: typically boil fresh soba 2–4 minutes until tender. Drain and divide among 4 bowls.
7. Reheat braised pork briefly in a little of its braising liquid or the soup broth. Place a few pieces of pork belly on each bowl of noodles, ladle the hot pork-and-katsuobushi broth over the noodles, and top with sliced scallions, a few slices of kamaboko if using, and pickled red ginger to taste.
8. Serve immediately while hot.