Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, regional bento - okinawan rafute bento. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Regional Bento - Okinawan Rafute Bento is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Regional Bento - Okinawan Rafute Bento is something which I have loved my entire life. They’re fine and they look wonderful.
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. 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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have regional bento - okinawan rafute bento using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Regional Bento - Okinawan Rafute Bento:
- Make ready 600 grams Pork belly chunks
- Get 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
- Make ready 50 ml Mirin
- Get 1 Ginger
- Make ready 1 Green onions or scallions
- Get 1 Dashi stock granules
I try the Okinawan style pork recipe again, adapting it for bento. This recipe is for a full dinner entree, I wouldn't make this just for bentos! Okinawan-style stewed pork (rafute). Рекомендуем в категориях Rafute is gently braised for several hours, producing meat so tender you can easily cut it with chopsticks. This is a classic home-cooked dish that's also popular as a side dish in boxed lunches (bento).
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.
Okinawan-style stewed pork (rafute). Рекомендуем в категориях Rafute is gently braised for several hours, producing meat so tender you can easily cut it with chopsticks. This is a classic home-cooked dish that's also popular as a side dish in boxed lunches (bento). These are bento boxes for people with hearty appetites. If this still seems to small for you, consider the XL sized bento boxes! The Bento, from Convenience to Love.
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