Soki Udon (Thick Noodles in Pork Broth With Mustard Cabbage and Braised Pork Ribs)
Though udon was originally eaten in mainland Japan, it has become a favorite of Okinawans, and chef Grant Sato covers everything from udon making to homemade broth to a braised rib topping in this recipe from “An Okinawan Kitchen.” If you don’t have time to make your own noodles, get store-bought. You can even substitute ramen, saimin or soba noodles.
Soki Udon (Thick Noodles in Pork Broth With Mustard Cabbage and Braised Pork Ribs)
- >> Udon noodles:
- 2-1/2 cups all-purpose flour
- 1 teaspoon salt
- 6 ounces (3/4 cup) water
- >> Broth:
- 1 gallon water
- 1 piece dashi konbu (seasoned dried kelp, found in Asian aisle of supermarkets)
- 2 cups katsuobushi (bonito flakes, found in Asian aisle of supermarkets)
- 1/4 cup sake (Japanese rice wine)
- 2 teaspoons salt
- >> Braised ribs:
- 2 pounds pork ribs, cut into riblets
- 1/2 cup mirin (Japanese sweet rice wine, found in Asian aisle of supermarkets)
- 1/2 cup sake
- 3 tablespoons shoyu
- 1 carrot, cut into 1/4-inch slices
- 1 head mustard cabbage, cut into 1-inch squares
To make noodles: Place flour and salt into food processor; turn on and drizzle in water slowly just until mixture begins to combine. Knead dough for about 5 minutes, then allow to rest 30 minutes. Roll dough into sheet 1/4-inch thick and cut into noodles 1/4-inch wide. Set aside.
Prepare broth and ribs: In large pot over low, simmer water, konbu, katsuobushi, sake and salt for 30 minutes.
Strain liquid, return to pot and add ribs. Cover and simmer 30 minutes on low. Remove ribs and defat broth, reserving fat. Set pot of broth aside.
In saute pan, add ribs and fat along with mirin, sake and shoyu. Simmer until liquid reduces by half. Turn off heat.
Meanwhile, fill medium pot with water and on high, bring to a boil. Drop in noodles and cook about 2 minutes. Strain, rinse lightly, and divide noodles into 2 large serving bowls.
Place carrots and mustard cabbage in pot of broth and bring to a boil. Adjust salt if needed.
Remove vegetables from pot and arrange over noodles. Pour 1 cup broth into bowl. Top with ribs. Serves 2.
Nutritional information unavailable.
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