Went to eat soba...
...at Hanaori again today. I had the Hanaori Special Soba - basically a regular Okinawan soba with shoyu pork and fishcake, but with the addition of soki nitsuke. Their soki nitsuke is one of the best I've eaten. And the shoyu pork (rafute-style) was unbelieveably terriffic. ¥600. Oishiikata!
Chibana-san had the pork liver/veggie soba. Huge dish. ¥700.
posted by OkiHwn at 5:35 PM
4 Comments:
looks so ono! Have a great day Nate!
I spot something that resembles ki yuk. I never eat ki yuk for so long, my spelling might be off.
It appears Pork Soki is are a spareribs cut? Of course everyone knows pork belly is used for rafute, but I imagine the bone and cartilage in the spareribs must add a tone more flavor than pork belly.
What did the soba broth taste like. Whatever it is, that whole dish sure looks oishii!
RONW - I think you're thinking of the Chinese dish kau yuk. Totally different animal.
Pomai - The soki is made from the young pork spare rib ends that are mostly cartilage, no real bones. When cooked nitsuke-style the cartilage just comes soft and it does add this amazing crunch. I've posted about soki nitsuke before. The Okinawans seem to call the pork belly when cooked and served in cubes as rafute. But when sliced and used in Okinawa Soba as a garnish or just as a dish by itself, they just call it shoyu pork.
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