Okinawa Soki Soba

Ingredients

• 2 lbs. pork bone
• 1 lb. pork rib (bone-in cut to 2” lengths)
• 2 quarts water

For the Pork Seasoning:

• 1 Tablespoon sugar
• 2 Tablespoons stock
• 3 Tablespoons shoyu (soy sauce)
• 1 Tablespoon awamori (Okinawan distilled liquor or substitute with sake)
• 1 Tablespoon mirin (sweet rice wine)

For the Stock seasoning:

• 1 ½ cups bonito flakes
• 1 ½ teaspoons salt
• 1 teaspoon shoyu (soy sauce)
• 1/3 package kamaboko (steamed fish cake)
• 1 stalk green onion
• 1 package (14 ounces) fresh Okinawa soba (thick oriental noodle)

Instructions

1. 1
   Pre-boil pork: cover pork bones and pork ribs with water; bring to a rolling boil, drain and rinse. Add the water to the pork bones and pork ribs, bring to a boil. Cover and simmer 30 minutes. Skim off impurities, cover and simmer 30 more minutes.
2. 2
   In a skillet, combine sugar, stock, shoyu awamori and mirin, bring to a boil. Add pork ribs, turning occasionally until well glazed. Set aside. Remove bones from stock. Add bonito flakes and boil for 2 minutes. Strains stock, discard flakes.
3. 3
   Add salt and shoyu, simmer for 2 minutes.
4. 4
   Cut kamaboko into 8 thins slices.
5. 5
   Cut green onions into ¼-lengths.
6. 6
   Pour boiling water over soba and drain. Put soba into bowls, add stock. Garnish with pork ribs Kamaboko and onions.