Tag: Japanese

Gyoza

Gyoza

Japanese Pan Fry Dumplings Gyoza is another popular dish in Japan. You can bet your money on Gyoza to be on the menu at street food stalls, izakaya, ramen shops or even convenience stores. Hence, Japanese crazed for Gyoza is the real deal. The Japanese […]

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Miso Soup

Miso Soup

Miso Soup Homemade Style From home-cooked meal to the restaurant, Miso soup is there as an accompaniment to a bowl of steamed rice. That is to say, the traditional soup has been consumed almost daily by the Japanese. Miso soup is a great example of […]

Yakisoba

Yakisoba

Japanese Style Stir fry Noodles

Yakisoba has been rank among the top dishes in Japanese comfort food category. Hence, you can literally find Yakisoba everywhere in Japan. It has become an icon for Japanese street food. Also, the preparation is super easy. For instance, you only need a Japanese style iron griddle (Teppan) for cooking. Although using a wok or a regular saute pan is fine.

However, making sure that the saute pan is large enough to comfortably stir fry all ingredients. Importantly, as mentioned the pan needs to have enough cooking surface. Therefore, creating a lovely browning effect that brings the flavor of Yakisoba to the next level. In short, I highly recommend an electric portable Teppan or iron griddle for this application.

Yakisoba usually made with pork and vegetables. Certainly using pork belly is the most traditional component. However, you can substitute it with any other kinds of meat or seafood you preferred. Furthermore, you can keep it vegetarian by using only extra firmed tofu and shiitake mushrooms. Bon Appetit!!!

INGREDIENTS

  • 0.25 cup shiitake mushrooms, julienne
  • 0.5 cup broccoli, cut into 1-inch pieces
  • 0.5 cup white onion, julienne
  • 0.5 cup carrot, julienne
  • 1 lb pork belly, thinly sliced
  • 1 lb cooked or 1 package Yakisoba Noodles
  • 1 cup of green onions, cut into 1-inch pieces
  • 2 cups of green cabbage, roughly cut into smaller pieces  
  • 2 tablespoons vegetable oil 
  • 6 tablespoons Yakisoba sauce
  • black pepper, as need
  • vegetable oil for stir fry
  • dried seaweed (Ao-Nori) for garnish
  • pickled red ginger, for garnish

About the Yakisoba Noodles:

I highly recommend Mushi Chukamen or fresh Yakisoba (Maruchan brand) in this recipe. But, do not use the regular buckwheat soba noodles (Zaru soba). This will give you a totally different result. Therefore, the Zaru soba is more suitable for cold soba salad application.

About the Sauce:

Most Yakisoba places using Otafuku brand or even Bulldog sauce for this dish.  However, the sauce is very easy to make by combining together all the ingredients below.

  • 3/4 cup of Worcestershire sauce
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 4 tablespoons oyster sauce
  • 4 tablespoons ketchup

Directions

  1. First, cook the noodles by follow instruction on the package, drain well and set aside.
  2. Heating a vegetable oil on a Teppan over medium-high heat. Then, add the pork belly and cook until almost done.
  3. Next, add all of the vegetables and cook until soft. Then add half of the green onion.
  4. Add the noodles to the skillet and season with black pepper. In the meantime, keep it moving for a minute then add the sauce and mix well.
  5. Lastly, transfer to a platter and garnish with dried seaweed (Ao-Nori) green onion and pickled red ginger.


Tonkatsu

Tonkatsu

Japanese Fried Pork Cutlet Tonkatsu is a super popular dish among the Japanese. Hence, most restaurants in Japan often have some kind of version of Tonkatsu. For instance, Katsu Ramen (ramen noodles topped with fried pork cutlet), Katsu Curry (Japanese style curry with fried pork […]