Regional Bento - Okinawan Rafute Bento

Name: Regional Bento - Okinawan Rafute Bento
Yield: 3 servings
Cuisine: American
Ingredients: 600 grams Pork belly chunks; 300 ml Water; 300 ml Awamori (an Okinawan alcoholic drink); 5 to 6 lumps Brown sugar lumps; 66 ml Soy sauce; 50 ml Mirin; 1 Ginger; 1 Green onions or scallions; 1 Dashi stock granules

cookpad.japan @cookpad_jp

I recreated the food I had on Iriomote Island (part of the Okinawan Islands)!

Recipe by soyuriere

I recreated the food I had on Iriomote Island (part of the Okinawan Islands)!

Recipe by soyuriere

cookpad.japan @cookpad_jp

I recreated the food I had on Iriomote Island (part of the Okinawan Islands)!

Recipe by soyuriere

I recreated the food I had on Iriomote Island (part of the Okinawan Islands)!

Recipe by soyuriere

Saved

Ingredients

3 servings

600 gramsPork belly chunks
300 mlWater
300 mlAwamori (an Okinawan alcoholic drink)
5to 6 lumps Brown sugar lumps
66 mlSoy sauce
50 mlMirin
1Ginger
1Green onions or scallions
1Dashi stock granules

Saved

Steps

1

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.
2

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.
3

Cut the pork into easy to eat pieces, and put into a rice cooker bowl.
4

Pour the simmered sauce from Step 2 to the rice cooker, and switch on.
5

When the rice cooker stops cooking, it's done! Although the cooking time was short, the meat is tender and well-flavored.