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Making Okinawa Soba April 9, 2010

Posted by Elisa Hough in Food and Drink, Photos.
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The most ubiquitous meal available here is Okinawa Soba. Each restaurant has its own variation of it, but it’s always recognizable by appearance, smell and taste. It’s essential comfort/sickness/hangover food.

So the other night we made our own Okinawa Soba at home with Miyuki-san. She showed us all the steps, even though it was her first time making it too.

Basically the soup broth is made from chicken and pork stock, dashi, and these teabags full of fish flakes.

The best part about the dish is the fatty slabs of stewed pork. Even though our pork came out of a boilable plastic bag, it was pretty darn tasty. Somehow pork fat here tastes like apple pie.

Whereas soba noodles in mainland Japan are made of buckwheat, Okinawan soba is strictly wheat wheat. Our pre-made noodles got soaked and softened in the broth before plating.

The last step is adding all the fun stuff. We had the basics: pork, kamaboko fish cake and scallions. Other places add big delicious knots of seaweed, pickled ginger, fish flakes, fu (like little pieces of French bread except it’s all wheat gluten), or other kinds of seaweed.

And the final product. Not bad for a bunch of rookies, huh?

Here’s a full recipe. Probably most of the specialty ingredients can be found at Asian or Japanese food markets in the States. Ittedakimasu!

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Comments»

1. kathi - April 9, 2010

Thanks for including the recipe, Elisa.

2. jonobr1 - April 9, 2010

oiiiishiiiii!

3. Haha - April 9, 2010

Bring back boilable bags of pork! I’m salivating now.

4. Totchii - April 9, 2010

おいしそう!

5. okidu - April 9, 2010

I found Okinawan soba noodles in Berkeley’s Tokyo fish market, but not the same without Okinawan pork! This weekend is the Cherry Blossom Festival in Japan Town, San Francisco and the SF Okinawan kenjinkai will have a booth selling Okinawan soba! Woo hoo! Thanks for the recipe!

6. Pasquale Jamison - May 29, 2010

Haha I am really the only reply to your amazing writing!?

7. Marco - October 10, 2010

Looks good !


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