How To Make Okinawa Soba (Sōki Soba)
Okinawa Soba is a traditional Okinawan dish that can be enjoyed at restaurants and as part of everyday meals in Okinawa.
The main ingredients of Okinawa Soba are simmered and seasoned pork belly slices, deep-fried fish cake, red pickled ginger, and green onion. The soup is commonly made from pork broth and bonito soup stock, creating a flavorful taste that spreads in your mouth.
Based on the basic Okinawa Soba introduced above, there are some other variations in Okinawa Soba. Let us introduce two major Okinawa Soba variations below:
- Sōki Soba: Okinawa Soba using spare ribs as the ingredient.
- Tebichi Soba: Okinawa Soba using pettitoes as the ingredient.
While authentic Japanese “Soba” is made from buckwheat, the noodles used in Okinawa Soba do not contain buckwheat. They are made with 100% wheat flour and are categorized as Chinese noodles in terms of their ingredients and making process.
We are using raw Okinawa Soba in this recipe, but there is also a dried type which should be easier to purchase. When you look for Okinawa Soba, you’ll find mainly three types of noodles for Okinawa Soba, so let’s check them out:
- Flat noodles: These look like Pho or Fettuccine and are mainly enjoyed in the northern part of Okinawa. They have the densest and chewiest texture among all types of Okinawa Soba.
- Curly noodles: The curly noodles are easily coated with dashi soup stock and are mainly enjoyed around the southern part of Okinawa, including Naha city.
- Round noodles: The cut end of this noodle is round and the shape is straight. This type is mainly enjoyed on Ishigaki Island, located south of the main island of Okinawa.
Overall, the texture and the taste of Okinawa Soba noodles are more like Udon than Soba or Chinese noodles, so if you can’t find Okinawa Soba in your area, Udon noodles should be the best substitution.
It takes time to make Okinawa Soba, but creating this regional cuisine is enjoyable! Choose your favorite noodle type and ingredients, and experience the Japanese island taste at home!
Overview
Prep time: 15 mins
Cook time: 1hr 30mins
Total time: 1hr 45mins
Total servings: 3
Difficulty: Medium
Ingredients
- 400 g Pork Belly Block
- 20 g Sliced Ginger (with peel)
- 2 Tbsp Black Sugar
- 2 Tbsp Awamori (Okinawan Traditional Liquor) or Cooking Sake
- 1.5 Tbsp Soy Sauce
- 60 ml Water
- 500ml Water (for the broth)
- 20 g Dried Bonito Flakes (for the broth)
- 1 tsp Salt (for the broth)
- 1 tsp Powdered Chicken Soup Stock (for the broth)
- 2 tsp Soy Sauce (for the broth)
- 3 Servings Okinawa Soba Noodles
- 6 g Chopped Green Onion
- 6 slices Fish Cakes
- 18 g Red Pickled Ginger
- Kōrēgūsu (Okinawan Chili Sauce) optional, as you prefer
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