Meat and Vegetables
Moyashi Bean Sprouts
Long Green Onion (Naganegi)
A sprinkle of
A sprinkle of
Katsuobushi (Bonito Flakes)
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Let’s cut the ingredients for the Yakisoba. Cut the sliced pork into 3~4cm (1.5″) pieces.
Cut the cabbage leaf into strips and chop them into 3cm(1″) pieces.
Slice the long onion diagonally into 1cm (1/2″) pieces.
Slice the carrot thinly and chop them into 5cm (2″) strips.
Crush the garlic clove with the flat side of a knife. Split it in half and remove the sprout from the inside. Chop the garlic clove into fine pieces.
Prewash the bean sprouts and drain with a strainer.
Let’s make Yakisoba sauce. Add soy sauce and sake to the oyster sauce and mix well.
Heat the griddle at about 240°C (460°F). Fry the yakisoba noodles and pour the sake over the noodles. Press the noodles with a spatula.
When the other side of the noodles become golden brown, flip it over. Divide the noodles into four sections and slide them to the edge of the griddle.
Add sesame oil to the griddle and fry the sliced pork and chopped garlic.
When the pork becomes brown, add the bean sprouts, cabbage leaf, long onion and carrot at one time. Lightly stir and sprinkle with salt and pepper. Mix with the spatula.
When the vegetables are almost cooked, mix the noodles with the vegetables. Pour on the Yakisoba sauce and stir-fry quickly.
Serve the yakisoba to a plate. You can add bonito flakes, aonori seaweed powder and shredded pickled ginger.
A tip to make delicious Yakisoba is to fry at high heat in order to quickly evaporate water.