anma’s <\/font><\/font>kitchen<\/font><\/font><\/font><\/strong>
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![](\"http:\/\/okinawa.com\/images\/okinawa.JPG\")
<\/div>\n rafute<\/font><\/font><\/font><\/strong> Ingredients:<\/font><\/em><\/strong> Place pork in a saucepan with water to cover. Bring to a boil and cook for 30 to 40 minutes. Remove pork from water, cool and slice into 1½-inch squares. <\/font> <\/p>\n Combine pork and bonito stock in saucepan. Add ½ cup soy sauce and bring to a boil. Place pork and ginger slices in sauce and simmer, covered, for 1½ hours over low heat. Add the remaining soy sauce, sugar and awamori. Continue to cook until pork becomes tender. As pork tenderizes, add mirin and cook for a half-hour uncovered until pork is very tender.<\/font> rafute shoyu pork Recipe by Chef Steve Yamada Owner and Chef of Restaurant Kariyushi Ingredients: 3-4 pounds pork shoulder 1 cup pork stock or combination of pork and chicken stock 1 cup bonito stock 1 cup soy sauce <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-80","post","type-post","status-publish","format-standard","hentry","category-recipes-food"],"_links":{"self":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts\/80","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/comments?post=80"}],"version-history":[{"count":0,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/posts\/80\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/media?parent=80"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/categories?post=80"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.okinawa.com\/blog\/wp-json\/wp\/v2\/tags?post=80"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
shoyu pork<\/font><\/font>
Recipe by Chef Steve Yamada<\/strong><\/font><\/font>
Owner and Chef of Restaurant Kariyushi<\/em><\/strong><\/font><\/font>
1436 Young Street, Honolulu Hawaii<\/font><\/font>
For reservations, call (808) 942-1137<\/font><\/font> <\/p>\n
3-4 pounds pork shoulder<\/font>
1 cup pork stock or combination of pork and chicken stock<\/font>
1 cup bonito stock<\/font>
1 cup soy sauce<\/font>
A finger-sized chunk of ginger, sliced<\/font>
1 cup sugar<\/font>
1 cup awamori (Okinawan distilled rice spirit)<\/font>
½ cup mirin<\/font> <\/p>\n
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