Authentic Yakisoba
Muddling the ingredients very finely in a marble mortar with a wooden pestle, since a blender's blades.
Recipe Summary 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.
Ingredients | Authentic Italian Pesto Recipe4 (8 ounce) packages buckwheat soba noodles2 tablespoons vegetable oil1 pound pork tenderloin, cut against the grain in thin strips2 cups carrots, cut into julienne strips1 medium onion, cut into julienne strips1 tablespoon freshly grated ginger3 cloves garlic, minced½ head napa cabbage, shredded⅔ cup yakisoba saucesalt and ground black pepper to taste4 tablespoons pickled red ginger (beni shoga), or to taste4 tablespoons kizami nori (dried flaked aonori seaweed), or to tasteDirectionsBring 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.Chicken breast may be substituted for the pork, but make sure to cut it very thin or the texture will be off.Info | Authentic Italian Pesto Recipeprep: 30 mins cook: 25 mins total: 55 mins Servings: 8 Yield: 8 servings
TAG : Authentic YakisobaWorld Cuisine Recipes, Asian, Japanese,
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