Rafute
Rafute, braised pork belly | |
| Place of origin | Japan |
|---|---|
| Region or state | Okinawa |
| Associated cuisine | Okinawan cuisine |
| Main ingredients | Pork |
| Ingredients generally used | Dashi, soy sauce, mirin, brown sugar, Awamori |
| Similar dishes | Kakuni, Dongpo pork |
Rahutee(Okinawan: ラフテー) is a pork belly dish in Okinawan cuisine, from the Ryukyu Islands. It consists of skin-on pork belly stewed in soy sauce and brown sugar.[1] The dish is related to kakuni and Dongpo pork. It is traditionally considered to help with longevity.[2] Rahutee was originally a form of Okinawan royal cuisine.[3]
In Hawaii, Rahutee is known as "shoyu pork,"[4] which is served in plate lunches. In the early 1900s, Ryukyuan immigrants in Hawaii introduced Rahutee into the local cuisine which later inspired other variations such as shoyu chicken. Ryukyuans owned and ran many restaurants and okazuya throughout Hawaii in the 1940s.[5]
Gallery
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Rahutee in Waikiki
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Rahutee in Tokyo
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Rahutee in Tokyo
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Rafute in Ginza, Tokyo
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Skewered Rahutee
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Okinawa Rahutee
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See also
- Gōyā chanpurū – Okinawan stir fry dish
- Okinawan cuisine – Cuisine of Okinawa Prefecture, Japan
- Plate lunch – Quintessentially Hawaiian meal
- Dongpo pork – Chinese fried braised pork dish
- Okazuya – Japanese-style delicatessen in Hawaii, many started by Okinawans
References
- ^ "Okinawa Food Guide". www.japan-guide.com. Retrieved 2021-08-29.
- ^ A surprising slice of Japan by Tom Downey June/ July 2013 AFAR page 38
- ^ "Okinawa Food Guide". www.japan-guide.com. Retrieved 2018-03-28.
- ^ Corum, Ann Kondo (2000). Ethnic Foods of Hawaiʻi. Honolulu, Hawaii: Bess Press. p. 78.
- ^ Matsuda, Mitsugu (1968). The Japanese in Hawaii, 1868-1967, a Bibliography of the First Hundred Years. Honolulu: Social Science Research Institute, University of Hawaii.
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