Ingredients with Measurements:
- 8 oz Okinawan soba noodles
- 1/2 lb pork belly, sliced
- 2 cups dashi broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 2 cloves garlic, minced
- 2 green onions, sliced
- 4 eggs
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring water to a boil and cook the soba noodles according to package instructions. Drain and set aside.
2. In a skillet, heat the vegetable oil over medium-high heat. Add the sliced pork belly and cook until browned and crispy, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and green onions and cook until fragrant, about 1-2 minutes.
4. Add the dashi broth, soy sauce, mirin, and sugar to the skillet and bring to a boil. Reduce heat and let simmer for 5 minutes.
5. In a mixing bowl, whisk the eggs together.
6. In a separate skillet, heat a small amount of oil over medium heat. Pour in the whisked eggs and cook until set, about 2-3 minutes. Remove from the skillet and slice into thin strips.
7. To assemble the dish, divide the cooked soba noodles into four bowls. Pour the broth over the noodles, then top with the sliced pork belly and egg strips.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking the pork belly and garlic and green onions. Medium heat for cooking the eggs.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 520
Fat: 26g
Carbohydrates: 47g
Protein: 22g
Sodium: 1700mg
Sugar: 12g
Substitutions for ingredients:
- Pork belly can be substituted with sliced pork loin or chicken breast.
- Dashi broth can be substituted with chicken or vegetable broth.
- Mirin can be substituted with rice vinegar or white wine.
Variations:
- Add sliced shiitake mushrooms to the broth for extra flavor.
- Top with sliced green onions and sesame seeds for garnish.
- Add a splash of Sriracha or chili oil for some heat.
Tips and tricks:
- Make sure to cook the pork belly until crispy for added texture.
- Whisk the eggs well to ensure they cook evenly.
- Rinse the soba noodles with cold water after cooking to prevent them from sticking together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, edamame, or a cucumber salad.
Troubleshooting advice:
- If the broth is too salty, add more water or broth to dilute it.
- If the soba noodles are too sticky, rinse them with cold water after cooking.
Food safety advice:
Make sure to cook the pork belly and eggs thoroughly to prevent any foodborne illnesses.
Food history:
Okinawan soba is a popular dish in Okinawa, Japan. It is made with wheat flour noodles and is typically served in a broth with pork and other toppings.
Flavor profiles:
Savory, salty, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
Related Categories
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Region: Japanese
Taste: Savory, Umami, Tangy, Rich, Comforting