Discover the Hidden Flavors of Authentic Yakisoba 焼きそば

Por Just One Cookbook · 30 min

Ingredientes

Modo de preparo

1. Freeze the pork belly slices for about 10 minutes, then cut the partly frozen slices crosswise into 1-inch (2.5 cm) pieces.
2. Whisk the sauce: ¼ cup Worcestershire sauce, 4 tsp oyster sauce, 4 tsp ketchup, 2 tsp soy sauce and 2 tsp sugar, until the sugar dissolves. Taste and adjust before using.
3. Cut the onion into ¼-inch (6 mm) slices. Cut the carrot into 2-inch slabs and then into thin julienne strips. Remove the core from the cabbage quarter, slice into 1-inch pieces and chop into bite-sized pieces. Chop the green onions into 2-inch (5 cm) lengths, halving any thick white parts lengthwise. Remove the stems from the shiitake and slice the caps ¼ inch (6 mm) thick.
4. Heat a griddle, large frying pan or wok on medium heat and add 2 Tbsp neutral oil. Add the noodle squares and warm until the bottoms heat through, then flip and warm the other side. Gently separate the loosened noodles with chopsticks and transfer to a plate.
5. Add the pork belly to the hot pan in a single layer, season with black pepper and stir-fry until no longer pink. Add the onion and cook 1–2 minutes until tender and slightly charred. Add the carrot and cook 1–2 minutes until it softens. Add the cabbage and shiitake and cook until they soften. Add the green onions and cook 1 minute until wilted.
6. Spread the meat and vegetables out in the pan, place the noodles on top and drizzle with ⅓ cup yakisoba sauce. Toss with tongs until evenly coated, adding more sauce to taste if needed. Serve immediately on plates, topped with aonori and pickled red ginger if you like.

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