- In a saucepot, cover pork bones and pork belly with water.
- Bring to a boil; drain and rinse.
- Add 3 quarts water; bring again to a boil.
- Cover, lower heat, and simmer for 30 minutes.
- Skim and continue cooking for 30 more minutes.
- Remove pork bones from stock and discard; remove pork belly and cut into 3 x 2 x 1/4-inch slices.
- To stock, add bonito flakes; boil for 2 minutes.
- Strain stock and discard flakes.
- Add salt and 1 tablespoon shoyu; simmer for 2 more minutes.
- In a skillet, combine sugar, pork stock, remaining 3 tablespoons shoyu, and mirin; bring to a boil.
- Add pork slices and cook, turning occasionally, until well glazed.
- Cook soba noodles according to package instructions, drain.
- Place noodles in 4 serving bowls; add seasoned stock.
- Garnish with pork, kamaboko, and green onion.
Serves 4.
Approximate Nutrient Analysis per serving:
800 calories, 34 g fat, 12 g saturated fat, 70 mg cholesterol, greater than 1500 mg sodium, 95 g carbohydrate, 0 g fiber, 7 g sugar, 34 g protein
