Okinawa Soba Salt Yakisoba

Name: Okinawa Soba Salt Yakisoba
Yield: Serves 2 servings
Ingredients: 1 package Okinawa soba noodles (about 7 oz or 200 grams); 2 slices luncheon meat (such as Spam); 2-3 bunches garlic chives (nira); 3 1/2 tablespoons sake (50 ml); 1 pinch dashi granules (hondashi); 1 pinch salt

･･･まめこ･･･ @cook_40067726

When you think of Okinawan yakisoba, you usually think of a ketchup flavor. But this version is seasoned with salt! The salt lets you really enjoy the flavor of the Okinawa soba noodles themselves—it's a truly delicious dish.
About this recipe:
I love Okinawa, and I'm a big fan of the Jumi Shokudo restaurant in Serikyaku. I tried to recreate their amazing salt yakisoba at home.

･･･まめこ･･･ @cook_40067726

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Ingredients

Serves 2 servings

1 packageOkinawa soba noodles (about 7 oz or 200 grams)
2 slicesluncheon meat (such as Spam)
2-3 bunchesgarlic chives (nira)
3 1/2 tablespoonssake (50 ml)
1 pinchdashi granules (hondashi)
1 pinchsalt

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Steps

1

Slice the luncheon meat. I always cut all the slices to about this thickness. For this recipe, use two slices.
2

Cut the slices into bite-sized pieces and sauté them. Once they’re browned, they’re ready! For best results, cut the slices horizontally first, then vertically.
3

Add the Okinawa soba noodles to the pan, pour in the sake, and loosen the noodles as they cook.
4

For this recipe, I used 7 oz (200 grams) of boiled noodles. You can also try Yaeyama soba or Chubu soba—each has its own unique flavor, so experiment to find your favorite!
5

Once the noodles are loosened, add the garlic chives and stir-fry.
6

Cut the garlic chives into pieces about this size. After adding the chives, sprinkle in the dashi granules and a small pinch of salt, then stir-fry everything together.
7

I use Okinawan salt for this recipe. These two types are my favorites—try to use the best salt you can find!
8

Plate the yakisoba and enjoy!