Okinawa soba is a noodle dish made with wheat flour rather than buckwheat. It is said to have come from China four to five hundred years ago, to have been served at the court of the Ryukyu Kingdom, and to have spread to ordinary people after the war. Pork stock, taken from pork meat and bones, is often combined with bonito stock, and the balance between the two is what defines the soup in each home and shop. This time the chewy thick noodles became yakisoba, seasoned with Okinawa soba soup and finished with bonito flakes.
Ingredients
- Okinawa soba noodles
- Cabbage
- Bean sprouts
- Carrot
- Thin slices of meat
- Green onions
- Okinawa soba soup (as seasoning)
- Shaved bonito flakes
How I made it
- Stir-fry the vegetables and meat in a pan
- Add the noodles and toss together
- Season with Okinawa soba soup
- Plate and top with bonito flakes
Sources: maff.go.jp maff.go.jp
This moment in the journey
Okinawa soba yakisoba and bonito sashimi
Time to cook dinner. Okinawa soba noodles, soft and chewy, would surely be delicious stir-fried. Cabbage, bean sprouts, carrot and thin slices of meat went into the pan over the gas flame. I added the noodles and seasoned them with Okinawa soba soup.
On the table: a can of Orion's non-alcoholic beer and a plate of fried noodles. And bright red bonito sashimi, glistening, served with shredded daikon and cucumber, soy sauce and wasabi. Fresh and chewy, really good.
In a glass bowl, yushidofu, eaten together with its broth. I topped the noodles with shaved bonito flakes. The flavor of bonito clung to the thick noodles. Ippee maasan: so delicious.
Watch this scene on YouTube3:51
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