The Yakisoba is one of the most popular dishes from the Japanese, but not all. These are dark-colored buckwheat noodles (spaghetti), sautéed with the addition of vegetables and meat cooked in a pan (wok) or on the plate. This recipe is prepared in specialized restaurants and at the stalls during the events and village festivals on the streets of the Japanese neighborhoods.
But how do you achieve the same flavors of the Land of the Rising Sun in our homes too? Here’s how to try your hand at preparing this tasty dish. It sounds like a good idea for a fine dinner to nibble on with friends.
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Ingredients For Two People
1 package of noodles for yakisoba, 100g of cabbage, 100g of bacon, 1 onion, half a pepper, 1 carrot, 4 tablespoons of yakisoba sauce, nori seaweed powder to taste, red marinated ginger to taste, katsuobushi to taste
Yakisoba, How To Cook It
Cut the bacon into thin slices, then fry with two tablespoons of peanut oil, until browned, then add and chop onion and carrot until soft, while the cabbage is added as soon as the other vegetables are tender. After a minute, add the noodles to the pan, mix adding the yakisoba sauce.
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Stir again; once ready, add the katsuobushi (pieces of dried tuna), sprinkle with nori powder, and grate the red ginger in brine to the top. Serve the Yakisoba in soup bowls with a pair of bamboo chopsticks next to it.
Adapted and translated by Wiki Avenue Staff
Sources: Donnad
