How to Make Okinawa Soba (Sōki Soba) at Home: Detailed Guide

Make Okinawa Soba is a delightful culinary gem from Japan’s Okinawa Prefecture. Known for its rich broth, tender pork, and distinctive noodles, this dish is beloved in Okinawan households and restaurants alike. In this guide, you’ll learn how to craft this flavorful dish step-by-step, complete with variations and tips for the perfect Okinawan experience.

Okinawa Soba combines tender pork belly slices, vibrant fish cakes, red pickled ginger, and green onions in a savory broth. Unlike traditional Japanese soba made from buckwheat, Okinawa Soba noodles are crafted from wheat flour, giving them a texture closer to udon. The broth, made with pork and bonito stock, delivers a hearty, umami-packed flavor.

• Sōki Soba: Features tender spare ribs instead of pork belly.
• Tebichi Soba: Uses simmered pig’s feet for a gelatin-rich twist.

With its versatile toppings and comforting taste, Okinawa Soba is an iconic representation of regional Japanese cuisine.

Here’s a quick overview of the ingredients and time commitment:

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 3
• Difficulty: Medium

• Pork Belly Block (400 g)
• Ginger (20 g, sliced)
• Black Sugar (2 tbsp)
• Awamori or Cooking Sake (2 tbsp)
• Soy Sauce (1.5 tbsp + 2 tsp)
• Water (500 ml + 60 ml for seasoning)
• Bonito Flakes (20 g)
• Chicken Soup Powder (1 tsp)
• Okinawa Soba Noodles (3 servings)
• Toppings: Fish cakes, chopped green onion, red pickled ginger, Kōrēgūsu (optional).

Each component contributes to the dish’s unique flavor and texture.

Gather all ingredients before starting. If you’re sensitive to alcohol, omit Kōrēgūsu (Okinawan chili sauce), which contains Awamori.

1. Heat oil in a pot. Sear the pork belly until golden on all sides.
2. Add ginger and 900 ml of water to the pot. Simmer for 1 hour over low heat, skimming scum from the surface.
3. Cool the broth and refrigerate it. Once the fat solidifies, remove it to create a cleaner broth.

1. Heat 500 ml of water in a separate pot. Turn off the heat and add bonito flakes.
2. Let the mixture sit for 2 minutes before straining with a paper-lined strainer.
3. Reserve about 350 ml of this stock.

1. Remove the solidified fat from the chilled pork broth. Strain the broth for clarity.
2. Slice the pork belly into 5 mm pieces for topping.

1. Mix 350 ml of dashi stock with 550 ml of pork broth to make 900 ml of soup.
2. Heat this mixture and season with salt, soy sauce, and chicken soup powder.

1. In a pot, combine black sugar, Awamori or sake, soy sauce, and water. Heat until boiling.
2. Add the pork belly slices and simmer with a drop lid for 20 minutes, flipping occasionally, until the liquid reduces.

1. Boil the noodles in plenty of water following the package instructions.
2. Drain well to remove excess water.

1. In a bowl, pour the hot broth over the cooked noodles.
2. Top with pork belly, fish cakes, pickled ginger, and green onion.
3. Add a drizzle of Kōrēgūsu for a spicy kick, if desired.

Okinawa Soba noodles come in three types:

• Flat Noodles: Dense and chewy, popular in northern Okinawa.
• Curly Noodles: Perfect for holding onto broth, common in southern Okinawa.
• Round Noodles: Straight and smooth, enjoyed on Ishigaki Island.

If Okinawa Soba noodles aren’t available, udon noodles make a great substitute.

• Bonito Flakes (Katsuobushi): Invest in high-quality bonito flakes for authentic dashi. They’re versatile and elevate soups, sauces, and noodle dishes.
• Skimming the Broth: Regularly skim impurities for a clear, flavorful soup.
• Drop Lid: Use an otoshibuta (drop lid) when braising to evenly flavor your pork belly.

Recreating Okinawa Soba at home is a rewarding experience that brings the flavors of Japan’s tropical islands to your kitchen. Whether you prefer the hearty Sōki Soba or a classic pork belly version, this dish will transport you straight to Okinawa. Try it today and discover why it’s a regional favorite!