Regional Bento - Okinawan Rafute Bento

Regional Bento - Okinawan Rafute Bento

I made a bento crammed full of my favorite Okinawan dishes. It has thick spam musubi and tamagoyaki, rafute (Okinawan simmered pork belly), bitter gourd fritters, and bean noodle champuru (Okinawan stir fry). Here are the instructions for making rafute.

Ingredients: 3 servings

Pork belly chunks
600 g
1 1/2 cups (300 ml)
Awamori (an Okinawan alcoholic drink)
1 1/2 cups (300 ml)
Brown sugar lumps
5 to 6 lumps
Soy sauce
1/3 cup (66 ml)
1/4 cup (50 ml)
to taste
Green onions or scallions
to taste
Dashi stock granules
to taste


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.

Story Behind this Recipe

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