Serves 4 Yakisoba 焼きそば
Ingredients:
Four packets of yakisoba noodles
200g thinly sliced pork belly meat (If you do not eat pork, you can use calamari)
200g cabbage (julienned)
Salt and pepper as needed
2-3 tbs Worcestershire sauce or as needed
Aonori (if available, dried seaweed powder)
Beni-shoga, pickled ginger ( julienned) if available
Method
Cut cabbage into 1cm bite-sized pieces.
Cut pork belly meat into 1cm bite-sized pieces.
Heat the frying pan on medium-low heat and add 2 teaspoons vegetable oil. Separate the yakisoba noodles with your fingers as you put them into the frying pan.
4. Heat the frying pan with some more vegetable oil and stir fry the pork meat then set it aside and put in the cabbage and stir fry it. Put the yakisoba and pork meat back into the frying pan. Add salt and pepper as needed and mix well. Pour 2 tablespoons (or 3 tbs or to your taste) Worcestershire sauce into it and mix well. Plate the yakisoba and top it with aonori, dried seaweed and beni-shoga, pickled ginger.
I use two frying pans when making yakisoba at home.
With a spatula press the yakisoba noodles as shown in this photo to toast them. Well-toasted yakisoba is nicer!
When the bottom is lightly toasted, flip the yakisoba noodles over and toast the other side. When the yakisoba noodles are nicely toasted, set them aside.
Char-Grilled Ocean Trout with Japanese Pepper Leaf Sauce
Char-Grilled Ocean Trout with Japanese Pepper Leaf Sauce
マスの木の芽焼き
Serves 4
Ingredients
4 ocean trout fillets with skin on (substitute is salmon)
Salt as needed
8 Kinome leaves (Japanese pepper tree) ( fresh dill can be substituted)
Half a teaspoon of boiled rice (leftover boiled rice is good)
3 tablespoons vinegar
Method:
Shuji will show you how to grill the fish and how to make kinome leaf sauce during our cooking class.