Okinawa Soba With Stir Fried Vegetables Food

OKINAWA STIR-FRIED SOBA NOODLES (YAKISOBA)

Steps:

• Start by preparing the vegetables. Cut the bitter melon along its length then take the seeds then slice it thinly. Afterwards, soak it in water with a teaspoon of salt for about 30 minutes then drain before using. Soaking it in water with salt will lessen the bitter melon's bitterness.
• Cut the cabbage into large bite-sized pieces. Slice the onion thinly. For the carrot, slice it into flat thin strips.
• Soak the dried shiitake in water for about 20 minutes before using. Squeeze out the water then remove the hard stem part. Slice the head part into thin strips. You can also use fresh shiitake for this recipe.
• Cut the garlic chives into about 5-centimeter pieces then chop the green onions. Slice the tofu into small bite-sized pieces.
• Heat a pan using medium heat then add the vegetable oil. Stir fry the miso pork quickly as it is already cooked. You can also use normal pork for this recipe but you need to cook it thoroughly before adding other ingredients.
• Add the cabbage then stir-fry until it becomes soft.
• Next, add the bitter melon, onion, carrot and shiitake then stir-fry until the bitter melon is cooked.
• Add 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 2 tablespoons of awamori then mix well. You can add more salt to adjust taste to your preference.
• Add the bean sprouts, atsuage, and garlic chives then stir fry for 1-2 minutes.
• Add the cooked soba noodles then mix well until all ingredients are well-combined.
• Place the yakisoba on a serving plate then garnish it with chopped green onions and red pickled ginger. You can drizzle a little bit of layu or chili oil if you prefer.

OKINAWA SOBA NOODLES

Steps:

• Before starting, leave the pork at room temperature for about 20 minutes.
• Put the pork in a pan then pour water just enough to cover the pork. Bring it to a boil then keep boiling for about 5 minutes then drain and discard the liquid.
• Pour 5 cups of water in a pot then add 1/3 cup of awamori. Add the pork then bring it to a boil. Once it boils, reduce the heat to low then simmer for at least an hour or until the pork becomes tender.
• Remove the pork and reserve the broth which will be used later. Slice the pork into several large pieces.
• Place the pork slices in a pot then add 1/2 cup of the reserved pork broth, 3 tablespoons of brown sugar, and 3 tablespoons of soysauce. Cook for 20 minutes using medium-low heat. Turn off the heat then set aside the pork.
• In a pot, pour 2 cups of the reserved pork broth then add 2 cups of dashi stock. Bring it to a boil then add 1 tablespoon of soy sauce and adjust taste with salt. This will be the soup for the soba.
• Cook the soba noodles according to the package's instruction.
• Drain the soba noodles then transfer it to a large serving bowl. Pour the soup then add a piece of fishcake and a slice or two of the braised pork. Add some red pickled ginger and chopped green onions as toppings. Serve while hot.

OKINAWA SOBA

Steps:

• To make stock: To remove excess fat, cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add 3 quarts fresh water to bones and pork; bring to a boil. Cover and simmer 30 minutes. Skim off foam and simmer another 30 minutes.
• Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
• Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
• To season pork: Combine seasoning ingredients in a skillet and bring to a boil. Add sliced pork from the stock pot, turning occasionally until well-glazed. Set aside.
• Pour boiling water over soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger. Serves 4.
• Approximate nutritional information, per serving, per 1/2 cup: 530 calories, 30 g total fat, 11 g saturated, 80 mg cholesterol, greater than 2,500 mg sodium, 24 g protein, 40 g carbohydrate.*.

OKINAWA JAJA SOBA (SOBA WITH KIMCHI AND MISO MEAT SAUCE)

Steps:

• Start by preparing the vegetables to be used. Slice the cucumber, scallions and carrot into fine strips.
• Cut the bitter melon in half then use a spoon to scoop out the white part in the middle which contains the seeds. Slice the bitter melon crosswise thinly.
• Grate the garlic then mince the white part of scallions. In a bowl, combine the garlic, scallions, sugar, awamori and miso paste.
• Bring water in a pot to a boil then boil the carrot strips for about 2 minutes or until preferred doneness. Remove the carrot from pan then rinse it with cold running water.
• On the same pot, bring back water into a boil then add half a teaspoon of salt. Put the sliced bitter melon then boil it for 2-3 minutes or until soft. Remove the bitter melon from the pan then immediately rinse with cold running water to stop the cooking process and to keep its nice green color.
• Heat a pan using medium heat then add a tablespoon of sesame oil. Put the ground pork into the pan then stir fry until the color turns brown and is cooked through.
• Make a space in the middle of the pan then add doubanjiang. Cook for about a minute in the middle then mix it well with the ground pork.
• Add the miso sauce then pour half a cup of water. Bring to a boil then reduce the heat to low then cook until most of the liquid is reduced which takes about 20 minutes. Remove the pan from heat.
• Cook the soba noodles following the instructions in the package then drain and immediately rinse with cold running water. Toss it with half a tablespoon of sesame oil to prevent the noodles from sticking.
• Put a serving amount of the soba noodles on a plate. Add some kimchi then the miso meat sauce on top. Add a few slices of the bitter melon then the rest of the strips of vegetables.
• Add a few drops of chili oil if you prefer your jaja soba to be spicier.