Yakisoba Recipe...

[T-Man]

It ain't BBQ... But does anyone have a recipe for Yakisoba....If you have been stationed in Okinawa/ Japan you might have sucked some down...

 

[dadsr4]

Yakisoba

Google has some.

 

[landarc]

I have one or more.

1 pakage chuka soba (dried Chinese noodles)

1. Boil noodles until the lumps of noodles unwind and get al dente. You do not want to fully boil them until limp. Allow to drain and dry on a strainer. I like bamboo strainers for this purpose. Noodle should be allowed to cool and dry for at least 1 hour. This matters.

2. Make a sauce by heating 1/2 cup Japanese style soy sauce, 1/2 cup water, 1 handful dried bonito flakes (katsuoboshi) or 1 tablespoon dried shrimp, a 1/2" piece of ginger and 1 small clove garlic. Bring to a low boil, cut heat and allow to steep.

3. Prepare vegetables. I like 1 cup each of bean sprouts, coarsely shredded cabbage, finely shredded carrot. And 1/4 cup chopped green onions.

4. Prepare meat, this could be any meat you prefer, I like prawns and chicken, or prawns and char siu pork. These should be sized to heat and cook fast.

5. Heat a wok, griddle or teppan to a medium high heat, add oil to coat and fry veggies (except for green onions) to medium done, should remain crunchy. Then fry meat with veggies and until almost medium rare. Remove from griddle.

6. Add more oil to coat pan, add noodles to pan and cook unstirred until heated on one side and a crust forms. Add veggies and meat back in and toss noodles with mixture. Allow to cook until bottom crusts, you may need to add a little oil. Add sauce and cook to set sauce on noodles. Add green onions in and prepare plate for serving. Once yakisoba is hot, plate and serve. Adding a little sesame seed just before plating is a nice touch.

 

[cowgirl]

Thanks for the recipe.. sounds great!!

 

[Paulmark]

Cool, that's how I do what I thought was called Cantonese style chow mein

OK I see now:thumb:
Yakisoba (焼きそば?), literally "fried noodles", is a dish often sold at festivals in Japan, but originates in China. The dish was derived by the Chinese from the traditional chow mein, but has been more heavily integrated into Japanese cuisine like...
en.wikipedia.org/wiki/Yakisoba

 

[Abelman]

It ain't BBQ... But does anyone have a recipe for Yakisoba....If you have been stationed in Okinawa/ Japan you might have sucked some down...

Count me as one and I loved the stuff but don't miss the rock :heh:

Landarc, thanks for the recipe :thumb:

P.S. Spent some time at the DMZ as well and loved kimchee...at least the real stuff. As it turns out, I just tried making some. Been 5 days fermenting and will give it a shot in the next couple of days. Did pick off a piece or two and so far, it's excellent! Actually saw Bobby Flay and a Korean woman do it and followed that recipe:




Ingredients

• 1 head Napa cabbage, finely shredded
• 4 green onions, thinly sliced
• 1/4 cup rice wine vinegar
• 1 tablespoon soy sauce
• 1 (1-inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, chopped
• 1/4 cup red chili flakes, plus more to taste
• 1 tablespoon sugar
• 1/4 cup vegetable oil
• Salt and freshly ground pepper

Directions
Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

 

[landarc]

I have some Asian recipes posted at another forum, kim chee amongst them. It is too eacy to buy really good stuff out here, but, it is easy enough to make as well. I love crispy fried pork belly with kim chee over steamed rice.

The biggest difference between Cantonese chow mein and yakisoba is the use of dried shrimp versus katsuoboshi for the seasoning of the sauce. Sadly, real good versions of either are hard to come by anymore.

 

[Ribbin' Randy]

Yum!!!! I'll be tryin this one.

 

[Alan in Ga]

I am definetly going to try this I could eat that once a week Thanks Landarc

 

[landarc]

Any of you 'old' soldiers know what Cha-han is? Katsuoboshi is the key ingredient in that dish also. To my taste, it is better than Chinese version.