Fast Guide to Cooking Extraordinary Regional Bento - Okinawan Rafute Bento
How to get through the week with healthy but appetizing meals that will cause you feel good? This healthful, quick but extraordinary Regional Bento - Okinawan Rafute Bento recipe is the answer.
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To make an extraordinary Regional Bento - Okinawan Rafute Bento, here are the ingridients required:
- You need 600 grams of Pork belly chunks.
- Take 300 ml of Water.
- Get 300 ml of Awamori (an Okinawan alcoholic drink).
- Provide 5 of to 6 lumps Brown sugar lumps.
- Get 66 ml of Soy sauce.
- Provide 50 ml of Mirin.
- You need 1 of Ginger.
- Prepare 1 of Green onions or scallions.
- Take 1 of Dashi stock granules.
After readying the ingridients, next you are good to cook your tasty Regional Bento - Okinawan Rafute Bento by following the instructions on this section:
A little of this goes a very long way. (Bento? 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.
Recipe : Regional Bento - Okinawan Rafute Bento
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