📝 About This Recipe
Transport your senses to the tropical shores of Okinawa with this soul-warming bowl of traditional noodle soup. Unlike mainland Japanese ramen, Okinawa Soba features thick, chewy wheat noodles served in a clear, golden broth that masterfully balances savory pork bones with the oceanic depth of katsuobushi (bonito flakes). Topped with melt-in-your-mouth 'Rafute' (braised pork belly) and the signature kick of pickled red ginger, this dish is a testament to the unique 'Ryukyu' culinary heritage of Japan's southernmost islands.
🥗 Ingredients
The Pork Topping (Rafute)
- 1 lb Pork Belly (skin-on is traditional, cut into 1-inch thick slabs)
- 1/2 cup Awamori or Sake (Okinawan Awamori is preferred for authenticity)
- 1/4 cup Soy Sauce (dark soy sauce adds better color)
- 3 tablespoons Okinawan Black Sugar (substitute with dark brown sugar if unavailable)
- 1 knob Ginger (sliced into coins)
The Golden Broth
- 1.5 lbs Pork Neck Bones or Ribs (blanched and cleaned)
- 10 cups Water (filtered water is best)
- 1 large piece Kombu (Dried Kelp) (wiped with a damp cloth)
- 2 cups Katsuobushi (Bonito Flakes) (loosely packed)
- 2 teaspoons Salt (adjust to taste)
- 1 tablespoon Light Soy Sauce (for seasoning without darkening the broth)
Noodles and Garnish
- 4 portions Okinawa Soba Noodles (thick, flat wheat noodles; substitute with thick Udon or Lo Mein if needed)
- 8 slices Kamaboko (Fish Cake) (pink and white variety)
- 2 tablespoons Beni Shoga (pickled red ginger strips)
- 3 stalks Green Onions (finely chopped)
- 1 bottle Koregusu (Okinawan chili-infused liquor for serving)
👨🍳 Instructions
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1
Place the pork neck bones in a large pot and cover with cold water. Bring to a boil for 5 minutes to release impurities, then drain and rinse the bones thoroughly under cold running water.
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2
Return the cleaned bones to the pot with 10 cups of fresh water and the ginger. Bring to a gentle simmer, skimming any foam that rises to the surface. Simmer uncovered for 2 hours until the liquid has reduced by about a third.
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3
While the broth simmers, prepare the Rafute. In a separate heavy-bottomed pot, sear the pork belly slabs on all sides until golden brown. Drain excess fat.
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4
Add the Awamori (or sake), soy sauce, black sugar, and enough water to just cover the pork belly. Simmer on low heat for 1.5 to 2 hours until the pork is extremely tender and the sauce has reduced to a syrupy glaze.
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5
Back to the broth: 30 minutes before the soup is done, add the kombu. Simmer for 10 minutes, then remove the kombu to prevent bitterness.
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6
Turn off the heat for the broth and add the katsuobushi. Let it steep for 5 minutes, then strain the entire broth through a fine-mesh sieve lined with cheesecloth into a clean pot.
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7
Season the strained broth with salt and light soy sauce. The broth should be clear, golden, and deeply savory. Keep it at a very low simmer.
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8
Prepare the noodles according to package instructions. If using fresh Okinawa Soba noodles, they usually only need a 1-2 minute blanch in boiling water.
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9
Briefly dip the kamaboko slices into the hot broth for 30 seconds to warm them through.
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10
To assemble, divide the hot noodles among four deep bowls.
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11
Ladle the hot, clear broth over the noodles until they are just submerged.
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12
Place two slices of the glazed Rafute pork belly on top of each bowl. Add two slices of kamaboko, a pinch of beni shoga, and a generous sprinkle of green onions.
💡 Chef's Tips
Don't boil the broth vigorously after the initial blanch; a gentle simmer ensures the broth remains clear rather than cloudy. If you can't find Okinawan black sugar (kokuto), use muscovado sugar for that similar deep, mineral-rich sweetness. Koregusu (chili-infused Awamori) is the essential condiment; if you can't find it, soak bird's eye chilies in vodka for a few days as a quick substitute. Authentic Okinawa Soba noodles contain ash water (kansui) or baking soda, giving them a yellow tint and a firm texture—don't overcook them! Save any leftover braising liquid from the pork; it's a 'flavor bomb' that can be used to season stir-fries or fried rice.
🍽️ Serving Suggestions
Serve with a side of Jushi (Okinawan seasoned rice) for the most traditional island meal. Pair with a cold Orion beer or a glass of jasmine tea (Sanpin-cha) to cut through the richness of the pork. Offer extra Koregusu on the side so guests can adjust the heat and acidity of their broth. A side of Goya Chanpuru (bitter melon stir-fry) makes for a complete Okinawan feast. Finish the meal with a small piece of Chinsuko (Okinawan shortbread) and a hot green tea.