Yakisoba is stir-fried noodles of Chinese origin adapted to Japanese street cuisine during the Taisho period. It is prepared on large plates at matsuri festivals where the sound of metal against steel is part of the spectacle. It is fair food par excellence, fast, tasty and very popular among young people.
Japanese
Homemade Yakisoba
Homemade yakisoba stir-fried with pork, cabbage, sauce and aonori.
- Japan
- MAIN COURSES
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 24 g
- Fiber 4 g
- Carbohydrates 52 g
- Fat 16 g
- Sodium 980 mg
Story behind the dish
Preparation
Homemade yakisoba is a Japanese preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g pre-cooked yakisoba noodles.
- Have ready: 300 g pork breast in thin strips.
- Have ready: 1/2 cabbage in thin strips.
- Have ready: 2 julienned carrots.
- Have ready: 2 green onions, cut into pieces.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat griddle or wok over high heat with vegetable oil and olive oil…
Heat griddle or wok over high heat with vegetable oil and sesame oil.
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Sauté pork over high heat for 2 minutes until browned; add cabbage
Sauté pork over high heat for 2 minutes until browned; add cabbage, carrot and bean sprouts. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Cook vegetables for 3 minutes, stirring constantly; They must remain…
Cook vegetables for 3 minutes, stirring constantly; They should be crispy.
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Add noodles and yakisoba and tonkatsu sauce; mix with movements…
Add noodles and yakisoba and tonkatsu sauce; Mix with quick movements for 3 minutes.
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Adjust salt and pepper; The noodles must be well covered…
Adjust salt and pepper; The noodles should be well covered in sauce. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve immediately on hot plates, forming generous mounds.
Serve immediately on hot plates, forming generous mounds.
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Sprinkle aonori and katsuobushi; Serve with pickled ginger
Sprinkle aonori and katsuobushi; Serve with pickled ginger.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seafood and squid.
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