Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, regional bento - okinawan rafute bento. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Regional Bento - Okinawan Rafute Bento is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Regional Bento - Okinawan Rafute Bento is something which I’ve loved my entire life.
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.
To get started with this recipe, we must first prepare a few components. You can have 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
- Prepare 300 ml Awamori (an Okinawan alcoholic drink)
- Get 5 to 6 lumps Brown sugar lumps
- Make ready 66 ml Soy sauce
- Take 50 ml Mirin
- Get 1 Ginger
- Take 1 Green onions or scallions
- Make ready 1 Dashi stock granules
Rafute was originally a form of Okinawan Royal Cuisine. Regional Bento - Okinawan Rafute Bento Recipe by cookpad.japan. Great recipe for Regional Bento - Okinawan Rafute Bento. I recreated the food I had on Iriomote Island (part of the Okinawan Islands)!
Steps 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.
The modern inhabitants of Okinawa are mainly ethnic Okinawan, Japanese, half Japanese and mixed. Rafute, which is braised pork belly, is another popular Okinawan dish. Naha Airport is the main transportation hub for the Ryukyu Islands and has an increasingly large role in regional logistics. Okinawan Rafute (shoyu pork made from pork butt). Goya (Bittermelon) Champuru ("all mixed up" stir fry).
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