Yakibuta (Char Siu) Soba
A variation of my brother in laws delicious soba recipe. I am a noodle person. This is a quick version of the Japanese-style char siu prepared on the stove top instead of slow roasting in the oven and a home made dashi broth. Use your favorite dashi and your favorite condiments. I like it just as is, plain and simple and so soothing.
1 (10-11 oz) pkg. dried soba noodles, cooked according to directions, drained
6 ½ c. water
½ c. Aloha shoyu
½ c. mirin (sweet cooking sake)
2 tsp. dashi no moto
1/2 large bunch green onion, 2-inch pieces, white parts only
1 c. dried bonito flakes
1 lb. boneless pork shoulder, 2-3-inch pieces
salt and white pepper, as needed
1 TB vegetable oil
2 TB Aloha shoyu
2 TB sake
1 TB oyster sauce
1 1/2 TB brown
1 tsp. miso paste
3 slices ginger
1 cloves garlic
1 star anise
1 cinnamon stick
Season pork pieces with salt and pepper. In a saucepot over medium heat; brown pork in oil on all sides, about 10-15 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer until no liquid remains and pork is lightly glazed. Remove from saucepot; set aside. In a large saucepan over medium heat; combine water, soy sauce and mirin. Bring to a boil. Add white parts of green onion and bonito flakes; simmer 2-3 minutes. Remove from heat; let stand 10 minutes. Strain mixture.
For service: Divide soba into serving bowls; ladle soup over soba, top with sliced pork. Serves 3-4.