Soki Soba
For the Pork Seasoning:
  • 1tbsp Sugar
  • 2tbsp Stock
  • 3tbsp Shoyusoy sauce
  • 1tbsp AwamoriOkinawan distilled liquor or substitute with sake
  • 1tbsp Mirinsweet rice wine
For the Stock seasoning:
  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. 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. Add salt and shoyu, simmer for 2 minutes.
  4. Cut kamaboko into 8 thins slices.
  5. Cut green onions into ΒΌ-lengths.
  6. Pour boiling water over soba and drain. Put soba into bowls, add stock. Garnish with pork ribs Kamaboko and onions.
Recipe Notes

You may find Sun Noodle Brand – Okinawa Soba at your local supermarket or go to: for more information.

Recipe from Chimugukuru – the soul, the spirit, the heart – Okinawa Mixed Plate II by Hui O Laulima (recipe has been altered for pork bone-in ribs vs. pork belly).