Food & Drink
Head to kitchen to make Okinawa soba from scratch
By
National Museum of Health and Medicine Public Affairs December 23, 2020
Stripes Okinawa
National Museum of Health and Medicine Public Affairs December 23, 2020
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SInce we are basically stuck at home for the time being, might as well head to the kitchen and make up some Okinawa soba noodles.
Okinawa Soba
Ingredients: (Serves 5)
For noodles
• 1.1 lb semi-strong flour
• Shikomi water (see next)
• Starch
Shikomi water
• 1 tsp baking powder
• 1 egg
• 1 tsp salt
• 6.4 oz water
Directions
1. Mix flour and Shikomi water very well with hand. Knead very well for ten minutes.
2. Form deflated dough into a ball. Put it into a plastic bag and set aside for 30-40 minutes.
3. Sprinkle flour on the dough. Roll it out by using a rolling pin to make it 1.5mm thick. Add the starch to prevent the dough sticking from a rolling pin.
4. Add starch to both side and cut the dough. Cut it into 5mm – 8mm by using a kitchen knife.
5. Boil the cut noodle. It takes about 15 seconds. Take out when the noodle come up on the surface of boiling water. After taking out of water, add little bit of oil. Leave it for a while to make it cool.
6. Enjoy your homemade Okinawa noodle!
Soki (spare rib) Soba'
Ingredients: (Serves 4)
For broth and noodle
• 12 cups /0.63 gal water
• 5.91 inch long konbu kelp
• 0.71 ounce dried bonito flakes
• 3.38 oz sake
• 2 tsp salt
• 4 pack Okinawan noodles
• red pickled ginger
• chopped spring onion
For spare ribs
• 1.76 lb pork spare ribs
• 1/2 cup mirin sweet cooking sake
• 1.69 oz sake
• 3 tsp soy sauce
Directions
1. Boil water and add the spare ribs, boil for 3-4 minutes.
2. Drain the ribs with a strainer and wash well with water.
3. Cook konbu that’s been soaked in water for 30 minutes, and remove the konbu just before the water comes to boil.
4. When the boiling begins, add the boiled spare ribs, sake, and dried bonito flakes. Cook for 3-4 minutes.
5. Remove any residue and then take out the dried bonito.
6. Cover with a lid, leaving a little open space and simmer on low for about 30 minutes, until the meat is tender.
7. Drain the soup in the strainer and separate the soup and spare ribs.
8. Put the soup in a pan and season with salt. This is the soup for the noodles.
9. Season the spare ribs. Put sake, soy sauce, and mirin in another pan.
10. Add the spare ribs to the pan, cook at medium heat with a drop-lid for 10-15 minutes. Keep at it until the water level drops, and be sure to continue to apply sauce to the ribs.
11. Then cook the noodles.
12. Drain them in the strainer, put the spare ribs on top, and pour in the soup.
13. Top it all off with pickled ginger and green onions.
- Information from NHK World, photos courtesy of Okinawa Fresh Noodle Cooperative Association