Gomoku Ankake Yakisoba Recipe
https://cookingwithdog.com/recipe/gomoku-ankake-yakisoba/
Servings
1person
Cook Time
25minutes
Servings
1person
Cook Time
25minutes
Ingredients
Meat and Seafood
  • 40 g Thin Pork Slicessubstitute: beef or chicken
  • 30 g Squids
  • 1 Scallopsliced in half
  • Salt
  • Pepper
  • 1/3 tsp Sake
  • 1 tsp Potato Starch
Vegetables and Noodles
  • 1/2 tbsp Ginger Rootcoarsely chopped
  • 5 slices Carrotsthinly sliced, 10g/0.4 oz for 1 person
  • 1 Dried Shiitake Mushroomrehydrated
  • 100 g Bok Choy and Napa Cabbage Leaves
  • 15 g Boiled Bamboo Shoot
  • 2 Jelly Ear Mushroomsrehydrated
  • 2 Boiled Quail Eggs
  • 1 package Steamed Yakisoba Noodles
  • 1 tsp Sakeor water
Sauce
Diluted Starch
Other Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, let’s make the sauce. Combine the soy sauce, sake, sugar, oyster sauce, pepper and the water.
    		 First, let’s make the sauce. Combine the soy sauce, sake, sugar, oyster sauce, pepper and the water.
  2. Mix all the ingredients well.
    		 Mix all the ingredients well.
  3. Next, let’s prepare the squid. Make numerous diagonal cuts along the surface. Only make shallow cuts about halfway through the thickness of the squid, making sure not to slice through it.
    		 Next, let’s prepare the squid. Make numerous diagonal cuts along the surface. Only make shallow cuts about halfway through the thickness of the squid, making sure not to slice through it.
  4. Rotate it 90 degrees and make cuts perpendicular to the initial cuts. This will make the squid tender and help it to absorb the sauce later. Then, cut it into bite-size pieces.
    		 Rotate it 90 degrees and make cuts perpendicular to the initial cuts. This will make the squid tender and help it to absorb the sauce later. Then, cut it into bite-size pieces.
  5. Now, let’s season the pork and seafood. For the pork, sprinkle on the salt and pepper.
    		 Now, let’s season the pork and seafood. For the pork, sprinkle on the salt and pepper.
  6. For the squid and the sliced scallop, add the salt, pepper and the sake. Rub the seasonings into the seafood.
    		 For the squid and the sliced scallop, add the salt, pepper and the sake. Rub the seasonings into the seafood.
  7. Then, add the potato starch and toss to coat. This will give the squid and scallop a pleasant texture and keep them from shrinking.
    		 Then, add the potato starch and toss to coat. This will give the squid and scallop a pleasant texture and keep them from shrinking.
  8. Now, let’s make the gomoku ankake yakisoba. Add a small amount of sake or water to the steamed yakisoba noodles and microwave at 600 watts for 1 minute. Heat a pan and add the vegetable oil.
    		 Now, let’s make the gomoku ankake yakisoba. Add a small amount of sake or water to the steamed yakisoba noodles and microwave at 600 watts for 1 minute. Heat a pan and add the vegetable oil.
  9. Place the steamed yakisoba onto the pan and loosen up the noodles. Saute the noodles on medium heat.
    		 Place the steamed yakisoba onto the pan and loosen up the noodles. Saute the noodles on medium heat.
  10. When the bottom is golden brown, flip them over. Thoroughly brown the other side.
    		 When the bottom is golden brown, flip them over. Thoroughly brown the other side.
  11. Then, place the noodles onto a plate.
    		 Then, place the noodles onto a plate.
  12. To keep them warm, cover the plate with aluminum foil.
    		 To keep them warm, cover the plate with aluminum foil.
  13. Next, let’s cook the pork and seafood. Add a small amount of vegetable oil again. Place the pork slices, squid and scallop onto the pan.
    		 Next, let’s cook the pork and seafood. Add a small amount of vegetable oil again. Place the pork slices, squid and scallop onto the pan.
  14. Stir-fry the ingredients.
    		 Stir-fry the ingredients.
  15. When they are almost cooked, remove and place them onto a tray.
    		 When they are almost cooked, remove and place them onto a tray.
  16. Now, add the vegetable oil and the chopped ginger root. Re-heat the pan on low heat. Saute the ginger root to bring out its aroma.
    		 Now, add the vegetable oil and the chopped ginger root. Re-heat the pan on low heat. Saute the ginger root to bring out its aroma.
  17. Add the carrot, rehydrated dried shiitake mushroom and the firm stalks of bok choy and napa cabbage.
    		 Add the carrot, rehydrated dried shiitake mushroom and the firm stalks of bok choy and napa cabbage.
  18. Stir-fry the ingredients.
    		 Stir-fry the ingredients.
  19. Then, add the leafy part of the bok choy and napa cabbage, sliced bamboo shoot and rehydrated jelly ear mushrooms also known as kikurage. And continue to stir-fry.
    		 Then, add the leafy part of the bok choy and napa cabbage, sliced bamboo shoot and rehydrated jelly ear mushrooms also known as kikurage. And continue to stir-fry.
  20. And now, pour in the sauce and submerge the ingredients.
    		 And now, pour in the sauce and submerge the ingredients.
  21. Bring the sauce to a boil and cook the vegetables.
    		 Bring the sauce to a boil and cook the vegetables.
  22. Then, add the pork, squid, scallop and the boiled quail eggs.
    		 Then, add the pork, squid, scallop and the boiled quail eggs.
  23. Now, turn off the burner and thoroughly mix the diluted potato starch. If the heat is too strong, the starch will instantly firm up before it can be distributed.
    		 Now, turn off the burner and thoroughly mix the diluted potato starch. If the heat is too strong, the starch will instantly firm up before it can be distributed.
  24. Pour in the starch a little at a time and adjust the consistency of the sauce. Turn on the burner again, and cook the potato starch while stirring it.
    		 Pour in the starch a little at a time and adjust the consistency of the sauce. Turn on the burner again, and cook the potato starch while stirring it.
  25. Finally, add a dash of sesame oil for flavor.
    		 Finally, add a dash of sesame oil for flavor.
  26. Remove the aluminum foil from the plate. Then, place the ingredients onto the noodles along with the savory sauce.
    		 Remove the aluminum foil from the plate. Then, place the ingredients onto the noodles along with the savory sauce.
Recipe Notes

Microwave the noodles before cooking so that the outside browns quickly and the inside remains tender.
If the steamed noodles are not available, boil fresh noodles to al dente.
Alternatively, you can place the ingredients on steamed rice and enjoy as a donburi rice bowl.