Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, regional bento - okinawan rafute bento. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
So juicy and tender, this classic Okinawan Braised Pork Belly dish called Rafute (ラフテー) is slow-cooked in Awamori (Okinawa distilled liquor), Okinawan black sugar, and soy sauce. Rafute is a pork belly dish slowly-simmered in sweet and savory sauce, with an origin from a famous Chinese. Discover the diverse flavors of Japanese regional foods.
Regional Bento - Okinawan Rafute Bento is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Regional Bento - Okinawan Rafute Bento is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook regional bento - okinawan rafute bento using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Regional Bento - Okinawan Rafute Bento:
- Make ready 600 grams Pork belly chunks
- Make ready 300 ml Water
- Make ready 300 ml Awamori (an Okinawan alcoholic drink)
- Take 5 to 6 lumps Brown sugar lumps
- Prepare 66 ml Soy sauce
- Take 50 ml Mirin
- Prepare 1 Ginger
- Prepare 1 Green onions or scallions
- Take 1 Dashi stock granules
Rafute is a pork rib dish in the Okinawan cuisine of the island of Okinawa, Japan. Rafute is skin-on pork rib stewed in soy sauce and brown sugar. It is traditionally considered to help with longevity. Rafute was originally a form of Okinawan Royal Cuisine.
Instructions to make Regional Bento - Okinawan Rafute Bento:
- Put the pork, water and awamori in a pan, and bring to a boil. Skim off the scum, turn the heat down to low, and simmer for 15 minutes.
- Take the pork out and let it cool. Put the soy sauce, mirin, brown sugar, ginger and green onions in the pan with the cooking liquid and simmer.
- Cut the pork into easy to eat pieces, and put into a rice cooker bowl.
- Pour the simmered sauce from Step 2 to the rice cooker, and switch on.
- When the rice cooker stops cooking, it's done! Although the cooking time was short, the meat is tender and well-flavored.
Okinawan Rafute (shoyu pork made from pork butt). Goya (Bittermelon) Champuru ("all mixed up" stir fry). We will also have bentos, a short order Young Okinawans of Hawaii will be hand dropping andagi. Regional Bento - Okinawan Rafute Bento recipe main photo. I could use pork belly but I found pork that was already cut.
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