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2024年3月19日2024年3月19日

How to make: Yakisoba 焼きそば

How to make: Yakisoba, which is a Japanese fried noodle dish with a deep soy flavor. You will often find Yakisoba being sold at festivals or as a street food. But, it is also really easy to make at home!

Ingredients (Serves 2)

JapaneseEnglish
豚バラ薄切り肉…120gThinly sliced pork belly…120g
玉ねぎ…1/4個Onion…1/4 piece
キャベツ…2〜3枚Cabbage…2-3 leaves
もやし…1/2袋Bean sprouts…1/2 bag
削りがつお、青のり、紅しょうが…各適量Bonito flakes, dried seaweed, pickled ginger…appropriate amount each
焼きそば用麺…2玉Yakisoba noodles…2 bundles
ソースSauce
 ・酒…大さじ2Sake…2 tablespoons
 ・しょうゆ、ウスターソース、オイスターソース…各大さじ1Soy sauce, Worcestershire sauce, oyster sauce…each 1 tablespoon
 ・塩、粗びき黒こしょう…各適量Salt, ground black pepper…appropriate amount each
・塩、こしょう、酒、しょうゆ、サラダ油Salt, pepper, sake, soy sauce, salad oil

Steps

  1. Cut the onion into 1cm wide comb-shaped pieces. Cut the cabbage into bite-sized pieces. Cut the pork into thirds and sprinkle with a little salt and pepper.
  2. Rinse the Chinese noodles quickly with water and pat dry with paper towels. Sprinkle with 3 tablespoons of sake and 1 teaspoon of soy sauce, and mix lightly.
  3. Rinse the oily noodles quickly with water to remove any excess.
  4. Heat 1 tablespoon of oil in a frying pan, spread the noodles, and cook until golden brown. Turn them over and cook the other side until golden brown, then remove from the pan.
  5. Spread the noodles in the frying pan and press them down with a spatula to brown them.
  6. Clean the frying pan, heat 1 tablespoon of oil, add the pork, and stir-fry. When the color of the meat changes, add the cabbage and onion in order and stir-fry.
  7. Push the ingredients to the edge of the frying pan, return the noodles, pour the sauce ingredients mixed together over the noodles, and mix while separating them. Add the bean sprouts and stir-fry everything together.
  8. If you let the noodles absorb the sauce before mixing them with the vegetables, the vegetables will retain their crisp texture.
  9. Serve in a bowl, sprinkle with bonito flakes, sprinkle with dried seaweed, and serve with pickled ginger.
Recipe is from here and translated by me:

https://www.lettuceclub.net/recipe/dish/20670/

Video for visuals, but sorry no English CC!
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