Taste of Japan and Sake Live vol.43
Products used in "Taste of Japan and Sake vol.43"
Yakisoba 焼きそば
The most famous fried noodle in Japan, it is a well-balanced dish with protein, carbohydrate and plenty of vegetables. The cooking is simplified using a pre-steamed and greased yakisoba noodle that comes with a sachet of delicious sauce. To maximise the texture and flavour, the surface of the noodle is made crispy in a frying pan, the rest is very easy, all you need is to stir fry everything and put a fried egg on top.
Serves 1
Ingredients
1 | Yakisoba |
60g | Cabbage |
45g | Prawns (about 7 pieces) |
100g | Beansprouts |
30g | Carrot |
70g | Thinly sliced pork belly or streaky beacon |
1 | Egg |
2 tsp | Sake |
1 Tbsp | Sunflower oil |
Salt & Pepper | |
Optional | Aonori powder |
- Prepare the ingredients
Slice carrot thinly
Roughly chop cabbage
Cut pork belly (or streaky bacon) to bite size
- In a non-stick frying pan, place the noodle and pour sake over, cover with a lid and cook over medium heat for a minute. This softens the noodle quickly.
- Pour ½ of the oil over the noodle, continue cooking for 2 minutes or until the noodle becomes slightly brown and crispy. Turnover the noodle and carry on cooking for another 2 minutes. Put it on a side.
- In the same frying pan, add the rest of the oil and cook carrot and cabbage. Season with salt and pepper. Add beansprouts, then add prawns and stir fry.
- Add the noodle to the above, disentangle as necessary. Pour the sauce over, continue stir-frying for another minute. Transfer to a serving plate.
- In the same frying pan, make a fried egg. Pre-heat the frying pan over medium heat, add the egg, then pour a tablespoon of water, and cover with a lid for a minute. It steams the egg quickly and makes a soft edged runny sunny-side up.
- Add the fried egg on top of the yakisoba, sprinkle an optional aonori powder to serve.