My sunday lunch was yakisoba with the tagine-style donabe, "Fukkura-san". Yakisoba is a very popular Japanese "street food" and very easy to cook at home as well.
By cooking with the donabe, this simple dish taste really upgraded even without using the premium gourmet ingredients. It's because the noodles are not just stir-fried, but it's "steam-fried" inside of the donabe!
My steam-fry yakisoba is also healthy, because by steam-frying, it needs much less oil than the regular stir-fy yakisoba. Also, I use a lot of vegetables.
I use the regular fresh yakisoba noodles from a Japanese grocery store.
First, I sauteed the minced garlic with the sesame oil, then add the cabbage, followed by dried baby shrimp and nira (Chinese Chives).
After lightly stir-frying the ingredients, I added the noodles to cover the vegetables, and drizzled the sauce (mixture of about 1/3 cup Chinese chicken stock, 1 tbsp sake, 1/2 tbsp soy sauce, and 1 tbsp Chinese XO sauce). Then, I topped the noodles with the bean sprouts and covered with the lid.
After about 5 mintues over medium+ heat, everything was nicely cooked through. To finish, I just needed to toss all the ingredients and garnish with the bonito flakes and pickled ginger.
I love eating yakisoba with gound blackpepper, too!
You can find the basic steam-fry yakisoba recipe with the tagine-style donabe, "Fukkura-san" on toiro's website.
By cooking with the donabe, this simple dish taste really upgraded even without using the premium gourmet ingredients. It's because the noodles are not just stir-fried, but it's "steam-fried" inside of the donabe!
My steam-fry yakisoba is also healthy, because by steam-frying, it needs much less oil than the regular stir-fy yakisoba. Also, I use a lot of vegetables.
I use the regular fresh yakisoba noodles from a Japanese grocery store.
First, I sauteed the minced garlic with the sesame oil, then add the cabbage, followed by dried baby shrimp and nira (Chinese Chives).
After lightly stir-frying the ingredients, I added the noodles to cover the vegetables, and drizzled the sauce (mixture of about 1/3 cup Chinese chicken stock, 1 tbsp sake, 1/2 tbsp soy sauce, and 1 tbsp Chinese XO sauce). Then, I topped the noodles with the bean sprouts and covered with the lid.
After about 5 mintues over medium+ heat, everything was nicely cooked through. To finish, I just needed to toss all the ingredients and garnish with the bonito flakes and pickled ginger.
I love eating yakisoba with gound blackpepper, too!
You can find the basic steam-fry yakisoba recipe with the tagine-style donabe, "Fukkura-san" on toiro's website.
