Homemade Okinawan Style Saimin
Another version of our Island Saimin. This Okinawan version has a rich and delicious and clean pork broth. Feel free to prepare with either saimin, soba or udon noodles.
- 2 lb pork bones
- 1/2 lb belly pork
- 12 c. water, as needed
- 1 1/2 c. bonito flakes
- 1-2 tsp. salt, as needed
- 1-2 tsp. Aloha shoyu, as needed
- 1 lb. fresh saimin noodlesor
- 2 (9-9.5 oz) pkg. saimin, udon or soba noodles
- 1/3 block (6 oz.) kamaboko (Japanese steamed fish cake), thinly sliced rounds
- 3 stalks green onion, chopped
In a saucepot, cover pork bones and belly pork with water. Bring to a boil; drain and rinse. Add water; bring back to a boil. Add 1 teaspoon of salt and soy sauce. Cover, lower heat, and simmer 30 minutes. Skim any skum off top of pot and continue cooking 30 minutes. Remove pork bones from stock and discard. Remove belly pork; cut into thin slices, set aside. Into stock, add bonito flakes; boil 2 minutes. Strain stock immediately and discard flakes. Taste for seasoning and add salt and soy sauce as desired. Continue simmering 5 more minutes. Pour boiling water over soba, drain. Place noodles in 4 serving bowls; add seasoned stock. Garnish with pork, kamaboko, and green onion. Makes 4 servings.