Yakisoba
Yakisoba (焼きそば ), literally "fried buckwheat", is a Japanese noodle stir-fry dish. Although soba means buckwheat, yakisoba noodles are actually made from wheat flour, and are typically flavored with a condiment similar to oyster sauce. The dish first appeared in food stalls in Japan during the early 20th century.
INGREDIENTS
- Yakisoba noodles - 1 package (10 people)
- Beef, chicken or shrimp - to taste, cut into small slices. Season with sake, shoyu and grated ginger stock.
- Onion - 2 to 3 cut into squares
- Cabbage - half, cut into not too thin strips
- Carrot - 1 to 2; cut into strips
- Moyashi - (bean sprout) - 1/2 package
- Nira (leaf or flower) - to taste, cut as much as 2 to 3 cm
Sauce: (lasts 1 year out of the refrigerator)
- English sauce "Tonkatsu" - 1 cup
- Shoyu - 1/3 cup
- Sake - 1/3 cup
- Catchup - 3 tablespoons
- Hondashi (powder) - 1 dessertspoon
- Aji-no-Moto - 1 pinch
DIRECTIONS
- Cook the pasta in plenty of water.
- Add all ingredients of the sauce and mix well to bring to the fire. Can be stored in a refrigerator.
- Once cooked, throw in plenty of cold water and drain. Put some oil to avoid sticking.
- On the hot plate or wok, put a little oil, and after a few minutes add the onions, the cut and tempered meat, the carrots and the cabbage. (In that order)
- Add the pasta
- Sprinkle the hondashi, season with salt, pepper and Aji in the Moto, add the sauce, lastly add the Nirá and mix well. Serve hot.
