Okinawa Rafute 沖縄ラフテ
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Additional Time
20 mins
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Total Time
40 mins
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Servings
3 people
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Calories
669 kcal
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Course
Main Course
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Cuisine
Japanese
Okinawa Rafute 沖縄ラフテ
Description
Okinawa Rafute involves cooking thick slices of pork belly alongside daikon radish, which is peeled and cut into thick chunks. Both are initially pressure cooked with rice and water until tender. The cooking liquid is reserved for simmering the pork and daikon further with sake, soy sauce, mirin, muscovado sugar, and sliced ginger, allowing the flavors to meld and intensify.
The dish is simmered with a drop lid to keep ingredients submerged and evenly infused, reducing the sauce to a thickened consistency with concentrated savory sweetness. The pork belly becomes tender but still retains structure, while the daikon soaks in the sauce, creating a rich combination of textures and tastes.
Once finished, Okinawa Rafute is served garnished with chopped green shallots, adding brightness and a mild onion flavor contrast. It can be enjoyed as a main dish, especially alongside rice.
Ingredients
- 300 g pork belly I used pork juel
- 500 g daikon radish
- 1 tbs rice uncooked
- 1/2 cup sake
- 1/2 cup water from pork belly cooking
- 3 tbs soy sauce
- 1 tbs mirin
- 2 tbs muscovado sugar dark
- 3 cm ginger sliced
- shallot chopped, green, for garnish
Instructions
- Wash and peel the Daikon radish. Cut into 3cm thick.
- Place the cut daikon and pork in a pressure cooker. Add water to just cover the daikon and pork.
- Add rice to the pressure cooker, lock the lid and cook over high heat.
- When the pressure indicator pin rises, turn the heat down to low and cook for 15 minutes.
- Turn the heat off and allow the pressure to release naturally.
- Remove the pork and daikon radish from the pressure cooker.
- In a different pot, add 1/2 cup of the water the pork belly was cooked in, 1/2 cup sake, 3 tbs soy sauce, 1 tbs mirin, 2 tbs dark muscovado sugar, and sliced ginger.
- Place the pork and daikon (removed from the pressure cooker) into the pot and bring to simmer.
- Simmer the daikon and pork belly for about 20 minutes with a small lid (called Otoshibuta or a drop lid) resting directly on the daikon and pork belly.
- When the liquid sauce reduces to about 1/2, turn the heat off and garnish with chopped green shallots to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 24g | 8% |
| Protein | 12g | 24% |
| Fat | 53g | 82% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 72mg | 24% |
| Sodium | 1119mg | 47% |
| Potassium | 601mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin C | 37mg | 41% |
| Calcium | 60mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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