Menu: Okinawan-style noodle in hot soup with rafuteWe had a chunk of pork in the freezer, and I decided to use it for dinner. As I mentioned before, we Okinawan boil pork to remove fat before using in cooking. We normally cook it for about an hour, wash it off with water, and use it in cooking. I decided to make rafute (the pork dish). I cooked the pre-cooked pork with dashi stock, cooking sake, sugar, soy sauce for a couple of hours, and added oyster sauce in the last few minutes. As I was boiling the pork, I felt like I might be able to make soup for Okinawa soba, and went for it. It was a spontaneous decision, and I had to use the ingredients in the house. Instead of using Okinawan-style noodle, I used rice noodles. For the soup, I used pork stock, dashi stock, a bit of cooking sake, a pinch of salt and a dash of soy sauce. As my first attempt, it wasn't too bad apart from the noodles. I didn't think rice noodles go well with this soup as the taste of the soup was subtle. The taste of the noodles seemed to be too strong for this soup. Oh well. I won't use rice noodles for this dish again. Next time I will try with Korean-style noodles or I might make noodle from scratch.
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