This article introduces Okinawa soba and how to make the noodles!
If you'd like to learn more about Okinawa soba—including what it is, its history, and some fun facts—please check out the page below!
How to Cook Okinawa Soba
Ingredients
- Okinawa soba noodles … 2 servings
- Pork belly or pork ribs … 200g
- Bonito broth … 800 ml
- Soy sauce … 2 tablespoons
- Salt … about 1 teaspoon
- Sake … 1 tablespoon
- Mirin … 1 tablespoon
- Green onions … to taste
- Red pickled ginger … to taste
- Fish cake (to taste) … a few slices
How to make them
① Simmer the pork
Fill a pot with plenty of water and boil the pork belly or pork ribs.
Simmer until tender, skimming off any foam as you go.
Authentic soki soba is sometimes simmered for two to three hours.
② Make the soup
Combine the pork cooking liquid with the bonito broth.
There,
- Soy sauce
- Salt
- Alcohol
Add it to adjust the seasoning.
③ Boil the noodles
Boil the Okinawa soba noodles according to the package instructions.
If you're using store-bought ingredients, just blanching them briefly is fine.
④ Plating
Place the noodles in a bowl, pour in the soup,
- Pork
- Green onions
- Pickled red ginger
- Kamaboko
Top it off and you're done.
How to Make Okinawa Soba Noodles
Ingredients
- All-purpose flour … 200g
- Cake flour... 100g
- Water … about 120 ml
- Salt … 5 g
- Alkaline water … 3–5 g
- Egg … 1 (may be omitted)
- Flour for dusting (potato starch or bread flour) … as needed
How to make them
① Dissolve the salt and alkaline water in water
Pour water into a bowl,
- Salt
- Alkali water
Make sure to dissolve it completely.
If you're adding eggs, mix them in now.
Adding eggs helps give the dish a firm texture and springiness, and also makes the flavor a little milder.
② Mix with the flour
Place the bread flour and cake flour in a bowl, and mix while gradually adding the alkaline water.
Start with loose pieces and gradually bring them together into a single mass.
③ Knead
Knead the dough thoroughly for about 10 minutes.
Once the surface is smooth, you're all set.
④ Let it rest
Wrap it in plastic wrap and let it rest at room temperature for 30 minutes to an hour.
This makes the dough easier to roll out.
⑤ Roll out the dough
Roll it out to a thickness of about 2–3 mm using a rolling pin.
If you roll it out while dusting it with flour, it won't stick as much.
⑥ Cut
Using a kitchen knife or pasta machine, cut the dough into strips about 5–7 mm wide.
Okinawa soba is usually cut slightly thicker.
⑦ Boil
Boil in plenty of water for 2 to 5 minutes.
Cooking time varies depending on thickness.
⑧ Coat with oil
Tossing the noodles with a small amount of oil after draining them prevents them from sticking together and gives them the characteristic texture of Okinawa soba.
Additional Information
Okinawa soba noodles vary by region.
- Yaeyama Soba: Thin, slightly round noodles
- Miyako Soba: Relatively straight
- Main Island-style: Often features thick, flat noodles
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