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)
| Japanese | English |
|---|---|
| 豚バラ薄切り肉…120g | Thinly 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２ | Sake…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１ | Soy 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
- 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.
- 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.
- Rinse the oily noodles quickly with water to remove any excess.
- 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.
- Spread the noodles in the frying pan and press them down with a spatula to brown them.
- 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.
- 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.
- If you let the noodles absorb the sauce before mixing them with the vegetables, the vegetables will retain their crisp texture.
- 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/
