An Okinawan tradition: Okinawan Dashi Noodles with Pork Belly. Japan-obsessed Western chefs and writers have tended to ignore Okinawa in their discovery of Japanese cuisne. And there are woefully few English-language resources about the cooking of the region, which has been shaped by Okinawa’s history of trade with (and in some cases, occupation by) China, Malaysia, Korea, the Philippines, Portugal, and the U.S.
Okinawan Dashi Noodles with Pork Belly is part of the culture of Okinawa prefecture. Okinawa is that area of Japan that has a uniqe mix of cusine ingredients versus the mainland of Japan based on its geographical location. Other than the Karate Kid movies, not a lot about Okinawa shows up in western culture .. until now. We use our Premium Salt-free Japanese Udon noodles (or traditionally you can use our organic Somen) to balance out the dish.
Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mirin, and sesame seeds—an intense topping served over a simple dashi broth and somen noodles.
Makes 6 servings.