Rafute

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Rahutee
File:Okinawan Rafute.jpg
Rafute, braised pork belly
Place of originJapan
Region or stateOkinawa
Associated cuisineOkinawan cuisine
Main ingredientsPork
Ingredients generally usedDashi, soy sauce, mirin, brown sugar, Awamori
Similar dishesKakuni, Dongpo pork
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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]

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See also

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References

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  1. ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
  2. ^ A surprising slice of Japan by Tom Downey June/ July 2013 AFAR page 38
  3. ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
  4. ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
  5. ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).

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