Saturday, August 21, 2010

Okinawan soba(soup) recipe?

I've been fiegning for some Okinawan style soup and would love to have a recipe on hand. TIAOkinawan soba(soup) recipe?
OKINAWAN SOBA





Okinawan soba is different in texture from Japanese soba. Okinawan soba is crispy. In traditional times, the stock used for the soba dish was made from pig bones and katsuobushi shavings of dried aku). The dish was generally garnished with sokibuni (spareribs) or belly pork cooked in shoyu, sugar and awamori, (an Okinawan liquor).





OKINAWAN SOBA





2 lb. pork bone


陆 lb. belly pork


3 quarts water


2 Tbsp. sugar


2 Tbsp. stock


3 Tbsp. shoyu sauce


1 Tbsp. awamori (sake)


1 Tbsp. mirin


1 陆 cups dried bonito flakes


1 陆 tsp. salt


1 tsp. shoyu sauce


1/3 pkg. (7 oz.) kamaboko


1 green onion


1 pkg. (14 oz.) Okinawan soba


slivered pickled red ginger














Cover pork bones with boiling water; drain and rinse. In a deep pot, combine bones, belly pork and water; bring to a boil Lower heat and simmer for 30 minutes; skim off foam and cook 30 more minutes. Remove pork and cook bones for 1 12/ hrs. more. Cut pork into 3'; x 2'; x 录'; slices. In a skillet, combine sugar, stock, 3 Tbsp. shoyu sauce, awamori and the mirin and bring to a boil. Add pork; cook, turning constantly until well glazed. Set aside. Remove bones from stock. Wrap bonito flakes in cheesecloth, cook in stock for 2 minutes, and discard flakes. Strain stock. Add salt and 1 tsp. shoyu sauce and continue to simmer on low heat. Cut kamaboko into 8 thin slices. Cut green onion into 3-inch lengths, then in lengthwise strips. Pour boiling water over soba and drain. Put soba and stock into serving bowls. Top with pork, kamaboko and green onions. Garnish with ginger slivers. (Serves 4)Okinawan soba(soup) recipe?
Okinawan soup dishes use pork stock and bonito stock in combination. The ingredients are mainly pork, plus vegetables, tofu, Kombu and various other additions to the soup.





okinawan soup


* 8 dried shiitake mushrooms, softened in 1 cup warm water and a pinch of sugar for 15 minutes, then quartered (discarding the stems and reserving the mushroom liquid)


* 2 strips of dried seaweed, rehydrated in cold water for 5 minutes, then cut into 2-inch pieces (a little dried seaweed goes a long way--you want to end up with about 3/4 cup)


* 1/2 pound mustard cabbage, trimmed, blanched in boiling water for 1 minute, then strained and rinsed in cold water.


* 1 and 1/2 pounds meaty pork spareribs, cut into 2-inch pieces, then put into a pot of cold water, heated to a rolling boil, drained, and rinsed


* 1 whole nodule of fresh, young ginger, crushed but still in one piece for easy removal


* 4 cups water


* 1 small daikon radish, peeled and cut into small cubes


* 2 cups dashi stock (diluting 1 teaspoon of Hon-Dashi granules in 2 cups of boiling water)


* 3 Tablespoons soy sauce


* 2 teaspoons salt





It's most efficient to prepare all the ingredients at the start--softening the mushrooms, rehydrating the seaweed, blanching the mustard cabbage, parboiling the ribs--and only then starting the soupmaking.





Put the mushrooms, spareribs, and ginger in a large soup pot with the 4 cups of water. Bring to a fast boil, skimming away any foam, then reduce heat to medium and let cook, partially covered, for 30 minutes.





Add the seaweed pieces, cubed daikon, dashi stock, and reserved mushroom liquid, bring back to a boil, then reduce heat to low, cover, and cook for 15 more minutes, until the pork and daikon are tender.





When ready to serve, remove the hunk of ginger, season to taste with soy sauce and salt, and stir in the mustard cabbage. Bring the soup to a boil, then serve out into bowls.

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