Okinawa Soba

• 1 (14 ounce) package fresh okinawa soba noodles (you can use any fresh egg noodles as a substitute)
• For Stock soup
• 2 lbs pork bones
• 1/2 lb pork belly
• 3 quarts water
• 1 1/2 cups bonito flakes (available at asian grocery)
• 1 1/2 teaspoons salt
• 1 teaspoon soy sauce
• For Pork seasoning
• 2 tablespoons sugar
• 2 tablespoons stock
• 3 tablespoons soy sauce
• 1 tablespoon Japanese sake (Original ingredient is awamori, an Okinawan sake)
• 1 tablespoon mirin
• Garnish
• 1 japanese fish cake (8 thin slices, kamaboko, fish cake, found in Asian grocery)
• 1 stalk green onion, chopped

1. To make stock: To remove excess fat, cover pork bones and belly pork with water, bring to a rolling boil, drain and rinse. Add 3 quarts fresh water to bones and pork; bring to a boil. Cover and simmer 30 minutes. Skim off foam and simmer another 30 minutes.
2. Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
3. Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
4. To season pork: Combine seasoning ingredients in a skillet and bring to a boil. Add sliced pork from the stock pot, turning occasionally until well-glazed. Set aside.
5. Pour boiling water over soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger. Serves 4.
6. Approximate nutritional information, per serving, per 1/2 cup: 530 calories, 30 g total fat, 11 g saturated, 80 mg cholesterol, greater than 2,500 mg sodium, 24 g protein, 40 g carbohydrate.*.

noodles, soup, pork bones, pork belly, water, bonito flakes, salt, soy sauce, sugar, stock, soy sauce, japanese sake, mirin, cake, green onion

Taken from www.food.com/recipe/okinawa-soba-421854 (may not work)