[ELECTRIC KITCHEN]

---

A tasty dish of
noodles and pork

"The Electric Kitchen" airing in the first half of August features Thelma Arakawa of Hui O Laulima, with recipes from the group's cookbook, "Okinawan Mixed Plate: Generous Servings of Culture, Customs and Cuisine."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here is a recipe from the show. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

HECO
Distinctive swirls of fishcake garnish Okinawan Soba.

Okinawan Soba

2 pounds pork bones
1/2 pound belly pork
3 quarts water
1-1/2 cups bonito flakes
1-1/2 teaspoons salt
1 teaspoon soy sauce
2 tablespoons sugar
2 tablespoons pork stock
3 tablespoons soy sauce
1 tablespoon awamori (Okinawan whiskey) or sake
1 tablespoon mirin
1 14-ounce package fresh Okinawan soba
1/3 block (7 ounces) fish cake, in 8 thin slices
1 green onion, in 3-inch lengths

In a saucepot, cover bones and belly pork with water. Bring to a boil; drain and rinse. Add the 3 quarts water; bring to a boil again. Cover, lower heat and simmer 30 minutes. Skim and continue cooking 30 more minutes. Remove pork bones from stock and discard; remove belly pork and slice.

To stock, add bonito flakes; boil 2 minutes. Strain and discard flakes. Add salt and 1 teaspoon soy sauce; simmer 2 more minutes.

In a skillet, combine sugar, pork stock, 3 tablespoons soy sauce, sake and mirin; bring to a boil. Add pork slices and cook, turning occasionally, until well-glazed.

Pour boiling water over soba, drain. Serve noodles with stock, garnished with pork, kamaboko and green onion. Serves 4.

* Nutritional information unavailable.

Click for online
calendars and events.