Okinawa Soba

Okinawa Soba
Difficulty: Moderate

Ingredients
For Stock
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
1 large package of fresh Okinawa or regular soba noodles
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
Japanese fish cake (8 thin slices, kamaboko, fish cake, found in Asian grocery)
1 stalk green onion, chopped
pickled red ginger

Directions
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 45 minutes. Skim off foam and simmer another 30 minutes. Remove bones and pork. Cut pork into 3-by-2-by-1/4 inch slices and set aside.
Add bonito flakes to broth in pot and boil 2 minutes. Strain; discard flakes. Add salt and soy sauce; simmer 2 minutes.
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.
Cook soba and drain. Put noodles in bowls; add stock. Garnish with pork, kamaboko, onions and red ginger.
Serves 4