The local cooking show takes an ethnic turn this week with host Grant Sato sharing his Okinawan roots to prepare tofu made from scratch and soki udon with noodles also made from scratch.

"What’s Cooking Hawaii" airs today at 7 p.m. on KFVE and again at 5 p.m. Sunday.

SOKI UDON
»Udon:
2-1/2 cups all-purpose flour
1 teaspoon salt
6 ounces water
» Broth:
1 gallon water
1 piece konbu (seaweed; find in Asian section of markets)
2 cups bonito flakes
1/4 cup sake
2 teaspoons salt
2 pounds pork ribs
» Sauce:
1/2 cup mirin (Japanese rice wine)
1/2 cup sake
3 tablespoons soy sauce
1 carrot, cut into 1/4-inch thick slices
1 head mustard cabbage, cut in 1-by-1-inch squares

Place flour into food processor with salt; turn on and drizzle in water slowly, just until mixture begins to combine. Knead dough 5 minutes; let rest 30 minutes.

Roll into a 1/4-inch-thick sheet and cut into noodles; set aside.

In large pot, place water, konbu, bonito, sake and salt. Simmer on low 30 minutes, strain and place in medium pot. Add ribs; simmer, covered, 30 minutes.

Remove ribs and fat from liquid and place in pan with mirin, sake and soy sauce. Simmer until liquid reduces by half. Turn off heat.

Fill medium pot with water and bring to boil. Cook udon noodles for a couple of minutes. Drain and divide between 2 large serving bowls.

Place carrots and mustard cabbage in simmering broth and bring to quick boil; add salt if needed. Pour 1 cup broth, with vegetables, into each bowl of udon and top with ribs. Serves 2.

Nutritional information unavailable.