Practical Method to Producing 5-Star Regional Bento - Okinawan Rafute Bento
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To prepare an unforgettable Regional Bento - Okinawan Rafute Bento, below are the materials needed:
- You need 600 grams of Pork belly chunks.
- Prepare 300 ml of Water.
- Prepare 300 ml of Awamori (an Okinawan alcoholic drink).
- Get 5 of to 6 lumps Brown sugar lumps.
- Provide 66 ml of Soy sauce.
- Take 50 ml of Mirin.
- You need 1 of Ginger.
- Get 1 of Green onions or scallions.
- Provide 1 of Dashi stock granules.
After preparing the ingridients, now you are good to cook your appetizing Regional Bento - Okinawan Rafute Bento by following the instructions below:
Rafute is skin-on pork rib stewed in soy sauce and brown sugar. Maui chef Sheldon Simeon thinks of shoyu and sugar as the "mother sauce" of Hawaiian cuisine. Mixed together in sweet and salty balance, "shoyu sugar" forms the foundation for a number of dishes, from chicken hekka to Okinawan rafute. Rafute is a pork belly dish in the Okinawan cuisine of the island of Okinawa, Japan. However, the pan-Asian influence on Hawaiian cuisine, and its roots in the Japanese bento, make the plate lunch Okinawa soba is a regional collective trademark of The Okinawa Noodle Manufacturing Co-op.
Recipe : Regional Bento - Okinawan Rafute Bento
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step by step to make Regional Bento - Okinawan Rafute Bento
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