| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Thick Chinese-style noodles finished in a broth of pork and bonito stock, topped with pork and negi.
Obtaining
Usage
No buckwheat here
Despite the name, this dish uses no buckwheat. Use fresh chukamen made from wheat flour and kansui. It differs from fresh soba, so check the noodles when choosing ingredients.
Two stocks in one bowl
Both the tonkotsu stock bottle and the bonito stock bottle go in. The four ramen take one stock and one tare; this bowl is the only one that blends two stocks. Two empty bottles come back.
Pork and negi on top
Two toppings go in: pork slices and negi slices. No salt is added — the broth is seasoned by the two stock bottles.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Short Grass / Tall Grass / Fern / Large Fern / Dead Bush / Vine / Bamboo / Chestnut Leaves / Curry Leaf Tree Leaves / Fig Leaves / Hinoki Cypress Leaves / Persimmon Leaves / Konara Oak Leaves / Kunugi Oak Leaves / Bay Laurel Tree Leaves / Lemon Leaves / Lychee Leaves / Mango Leaves / Japanese Red Pine Leaves / Mikan Leaves / Nashi Pear Leaves / Orange Leaves / Peach Leaves / European Pear Leaves / Pomegranate Leaves / Shikuwasa Leaves / Japanese Cedar Leaves / Tea Tree Leaves / Ume Leaves / Walnut Leaves / Yuzu Leaves / Straw / Sasa
- Raw Porkchop
- Bone
- Bonito Flakes
- Dried Kelp
- Raw Porkchop
In the real world
Okinawa soba serves thick noodles — made exactly as chukamen is — in a soup blending pork and bonito stock. Within Okinawa it is simply called soba or suba, and it is topped with simmered pork belly, fish cake, green onion and red pickled ginger.
Differences in game
Pork slices cook with the noodles in the broth instead of simmering pork belly separately. Fish cake and red pickled ginger are omitted, and pork stock does not distinguish clear from cloudy broth. Oiling and air-cooling the boiled noodles are also omitted.
References and sources
- Okinawa Soba — Our Regional Cuisines — Recorded as a noodle dish of the whole prefecture — soft and hard wheat flour struck with kansui, rolled, cut, boiled and then eaten with the stock and toppings of one's choice.
- Okinawa soba — Cited for the absence of buckwheat and the identity of the noodle-making with chukamen, for the pork-and-bonito blend of the soup, and for the standard toppings.