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Discover How to Cook Okinawan Taste of Home Recipe Rafute

Other than embracing rice as a staple, Okinawan food is completely different from Japanese food. Home cooks tend to be thicker and spicier than Japanese food recipes. It has been heavily influenced by Chinese cuisine and techniques from China since the Ryukyu Kingdom in the fourteenth century.

Pork is a major milestone in Okinawa cuisine, much like beef with Americans. Okinawans apply every part of their pigs, from pig ears, pigs to pigs in their daily cooking. The Rafute is a soft melting and enriched stomach. This great Okinawa home recipe is well recognized by the western ceiling. The pig is burned, cooled and then slowly cooked to achieve softness and lose fat. It is slowly eaten in a mixture of sugar, sugar, sauce until it melts-in-mouth.

Okinawan Taste Of Home Recipe - Rafute:

Ingredients: (4 dishes):

- 1kg pork belly

- Ginger 100g fresh, peeled and cut into thick slices

- 2 cups of dashi

- 3/4 cup sake

- 1/4 cup mirin

- 1/3 cup brown sugar

- 1/2 cup low sodium sauce

Setup:

- Cut pork belly into bite-sized cubes. Blanch pork cubes with boiling water in a large pot to remove excess oil. Drain and set aside.

- Mix ginger, dashi, mirin sake, brown sugar, soy sauce in a heavy saucepan, stirring to high heat until sugar is dissolved.

- Add the pork and bring back to a boil, then beat until cooked through, turning occasionally for an hour or until the pork is tender. When the sauce is reduced to a little vegetable, stop the heat.

- Arrange pork cubes in serving dish. Pour the remaining sauce over and serve with a little mustard on the side, if you like.



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