Yakisoba

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Two things about the yakisoba I cooked for lunch today: First, most yakisoba recipes I found online use ready made soba sauce. That really makes me uncomfortable. It’s like saying you can’t make yakisoba if you don’t buy yakisoba sauce. So I experimented, and made my own.

yakisoba-1

Second, I like the idea of garnishing yakisoba with bonito flakes. But I couldn’t find the packets of bonito flakes in my pantry that is fast becoming a mini-grocery store. What to do so that I can still have the fishy flavor in my yakisoba? I added a packet of powdered dashi to the sauce. The result was delicious. A good thing too. The yakisoba lunch meant for three people — myself and the two house helpers — became lunch for six. My younger daughter unexpectedly arrived with two classmates and, well, the yakisoba was totally wiped out.

Serves 3 (may be stretched to 6 in case of real emergency).

Ingredients :

  • 200 g. of dried soba noodles
  • 100 g. of cooked pork, cut into bite-size pieces
  • 2 cloves of garlic, grated
  • 1 tsp. of grated ginger
  • 2 shallots, thinly sliced
  • 1 small carrot, peeled and cut into matchsticks
  • about 2 c. of cut cabbage (wombok or pak choi)
  • 1/4 c. or more of light soy sauce
  • 2 tbsbs. of sake
  • 2 tbsps. of mirin
  • 1 packet of powdered dashi
  • 2 tbsp. of sugar
  • 3 tbsps. of vegetable cooking oil
  • toasted sesame seeds, for garnish (optional but highly recommended)

Cook the soba in plenty of boiling water until soft but not mushy. Drain, transfer to a bowl of iced water to refresh, then drain once more.

Heat the cooking oil in a wok. Add the ginger, garlic and shallots. Cook, stirring, for about 30 seconds. Add the pork and carrot. Stir fry for another 30 seconds. Add the cabbage. Stir fry for 15 seconds. Pour in the soy sauce, sake and mirin. Add the powdered dashi and sugar. Bring to the boil. Stir in the cooked soba and cook for 30 seconds longer.

yakisoba-2

To serve, transfer to a shallow bowl and sprinkle with toasted sesame seeds.

Note:

I have a bottle of katsuo dashi, a soy sauce made with bonito flakes and mirin, but I couldn’t locate it earlier. I was thinking that it might be a good idea to use katsuo dashi as the base for the yakisoba sauce. Will try that next time — when I find my bottle of katsuo dashi.

March 6, 2009  Print This Post   
Tagged: , ,

Comments

8 Responses to “Yakisoba”
  1. jeanny says:
    March 6, 2009 at 4:13 pm

    Thanks for sharing this recipe Ms. Connie. I’ll definetely try this one. Its my favorite. :)

    Again thanks!

    Reply
  2. auee says:
    March 7, 2009 at 12:37 am

    parang ang daling gawin :-)

    Reply
  3. Connie says:
    March 7, 2009 at 9:15 pm

    Auee, madali talaga. :)

    Reply
  4. merl says:
    March 10, 2009 at 9:43 pm

    hi, i’d like to try this recipe but where can i buy this ff. ingredients? please help me, thanks.
    dried soba noodles, shallots, sake mirin, powdered dashi.

    Reply
  5. u8mypinkcookies says:
    March 12, 2009 at 2:44 pm

    thanks for sharing! i’ll ask mom to try this out.

    Reply
  6. Connie says:
    March 10, 2009 at 11:55 pm

    In the supermarket. :)

    Reply

Trackbacks

Some related discussions...
  1. Fish fillets braised in tartar sauce | Asia & beyond | Home-cooking rocks! says:
    March 6, 2009 at 10:54 pm

    [...] earlier (a second attempt at baking Japanese cheese cake using a baine marie this time), I made yakisoba for lunch, mashed potatoes to go with the lamb chops, and and I made a pot of miso soup too using a [...]

    Reply
  2. Clams, noodles, chicken, taro and a food column | Asian cooking | Home-cooking rocks! says:
    March 18, 2009 at 10:20 am

    [...] said, let me tell you what’s new in Feast Asia, the food blog. I’ve mentioned the yakisoba entry earlier, now let me introduce to you the three latest recipes I posted there. First, the [...]

    Reply


You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Stir fried chicken, almonds and skiitake mushroomsStir fried chicken, almonds and skiitake mushrooms
Baked EggplantsBaked Eggplants
Pasta with clams in red wine saucePasta with clams in red wine sauce
Braised chicken with rosemary, grenadine and lime juiceBraised chicken with rosemary, grenadine and lime juice
Sunday lunch in the gardenSunday lunch in the garden

Conversations