AUTHENTIC YAKISOBA
This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.
Provided by veithk
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
- Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
- Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
- Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g
YAKISOBA
Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
- For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
- For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
- Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
- Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.
YAKISOBA WITH PORK AND CABBAGE
Yakisoba is one of those dishes with roots in several countries. Although it's from Japan, it is Chinese influenced, similar to chow mein and lo mein. However you define it, there are thousands of ways to make yakisoba, many of them good. All contain noodles and vegetables, and usually some protein. The dish is always fried in a pan and finished with a somewhat sweet sauce that is put together quickly, from condiments. All of this provides plenty of leeway.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, salt it and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.
- Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.
- Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.
- Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, mirin and Tabasco. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 17 grams, Carbohydrate 53 grams, Fat 25 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 1230 milligrams, Sugar 14 grams, TransFat 0 grams
YAKISOBA
This is a dish that is popular in Japan and usually sold as street food. This version is made with pork, although you could easily substitute chicken or tofu.
Provided by PalatablePastime
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.
- Cook noodles in boiling water about 8 minutes, or until tender.
- Drain noodles and rinse under cold water.
- In a large deep skillet or wok, cook onion in oil for about 3 minutes.
- Add the cabbage, carrot and ginger and cook until cabbage is softened, about 3-5 minutes.
- Add the pork and cook for 2 minutes more.
- Cover the mixture with noodles and pour the sauce over all.
- Cover and cook for 3-5 minutes, the remove the lid and toss the mixture together until it is well combined.
- Place on a serving platter and garnish with chopped scallions, if desired.
BEEF & PORK YAKISOBA
A Japanese dish taught to my aunt and adapted by me. A cheap, easy dish that feeds many and is very filling. You can create this with any meat/ramen combination really. Also, if you want less meat you can use a half pound of each meat.
Provided by Bekahbv
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, brown ground beef and ground pork.
- Once browned, add green onions, ginger, carrots, and cabbage.
- Cook vegetable/meat mixture until Cabbage leaves are slightly translucent.
- Add Oyster Sauce and Soy sauce.
- In another pot, boil water.
- Once boiling, place Ramen noodles into water and place spice packet to the side.
- Once noodles are cooked, drain and add to Vegetable/meat mixture.
- Add spice packets, salt and pepper and mix thoroughly.
- Enjoy!
Nutrition Facts : Calories 529.6, Fat 27.9, SaturatedFat 11.3, Cholesterol 79.5, Sodium 2614.3, Carbohydrate 40.9, Fiber 4.2, Sugar 4.2, Protein 29.2
YAKISOBA
Yakisoba is an extremely popular casual dish in Japan, especially with kids. During the country's annual summer festivals you can always find yakisoba stands crowded next to shrines and temples, ready to feed hungry visitors. Traditionally, this dish is prepared with pork loin or pork belly, but I think it tastes really wonderful with beef. Also, I prefer to use dried ramen noodles rather than frozen because they stay al dente when added to the stir-fry.
Yield serves 4
Number Of Ingredients 15
Steps:
- Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Rinse under cold running water. Once chilled, drain well and set aside.
- While the noodles are cooking, heat 2 tablespoons of the vegetable oil in a large sauté pan placed over high heat. When the oil just begins to smoke, stir in the beef and cook for 1 minute, stirring often. Remove the beef from the pan and place it on a plate. Set aside.
- Return the pan with the oil still in it to high heat and add the remaining 1 tablespoon oil. Add the onions, carrots, both mushrooms, scallions, and cabbage. Cook for 3 to 4 minutes, stirring often, until the vegetables just begin to soften. Add the bean sprouts, cooked noodles, and beef, and cook for 1 minute longer, until all the ingredients are heated through.
- Stir in the tonkatsu sauce, ketchup, and soy sauce. Cook for 1 to 2 minutes for the sauce to thicken, stirring often. Remove the pan from the heat and divide the noodles, vegetables, and beef among 4 plates. Garnish each one with the beni shoga and bonito flakes.
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