My Yakissoba Quick Recipe

Few nights ago we were sick of traditional, day-to-day food and looking for something different. We've found Yakissoba noodles on the pantry and decided to go for it. We cooked for four people. The ingredient's size is an approximation but was enough to feed four of us.

Ingredients;

- 370g Yakissoba noodles

- 1 large carrot

- 1/5 of medium cabbage

- Brocollini (it could be brocolis as well) - about 300g I guess

- 2 x medium onions

- Some ginger (add as you like it)

- 400g of beef (cut in thin slices) - Any beef

- Bamboo shots (takenoko) - add as you like it

- Bean sprouts (Moyashi) - add as you like it

- Any other vegetable you like to add.

Prepare: cut all the vegetables in a medium size chunks. For the carrot you can cut in battonets (2 inches long, 1/4 inch by 1/4 inch thick). Reserve 1/4 of the onion for the beef that needs to be pre-fried.

Cut the beef as think as you can in bite size chunks. Same for the other ingredients.

Reserve all the veggies in a bowl, all mixed up.

For the sauce:

Since I didn't have a pre-made yakissoba sauce, I've decided to mimic. What I've used:

- Ketchup (about 6 tb. spoons)

- Soy sauce (a bit, probably around 1 tablespoon)

- Aji-no-moto (some people believe this is harmful to your health. If it is, I'm already half-dead since mom, uncles and grandmas cook with this since I'm a new-born) - as you like it

- worscestershire sauce - one tablespoon

- A bit of honey (a tablespoon or less if you don't want it too sweet).

- 2 tb. spoons of vegetable oil

- Katsuobushi dashi (there's different types, in Brazil there's a brand, dried powder called Hondashi). This must be more concentrate than usual mixing instructions (use 4:1, so it the instructions says to mix in a liter of water, mix in 1/4th). Reserve about 1/4th of the liquid and add the 3/4 into the sauce.

Prepare: mix all together well in a small bowl and reserve. It will be used afterwards

Pre-fry the beef:

- Add some oil on a large fry pan (wok style).

- Add the onions and the beef

- Use the reserved portion of Katsuobushi dashi in this pan, and add a little bit of aji-no-moto.

- Sprinkle some ginger on the pan (cut in small thin pieces)

- Do not over cook it. Remove the beef cutlets and reserve.

Noodles:

- Add the noodles on boiling water and cook of about 7 minutes

- Once cooked, dispense the hot water and rinse the noodles with cold water. If you want, add some ice. It is important to remove and prevent the soba do produce starch.

- Reserve it.

Fry the veggies:

- On the same wok, add all the vegetables and fry it for couple minutes (check the veggie consistency to make sure it is cooked, but not overcooked).

- Add the beef cutlets in the border of the wok

- Add the noodles in the middle of the wok

- Fry the noodles, but try not mixing up with the veggies just yet.

- Once the noodles are fried (you can measure it, if you like drier leave it frying for longer) mix up the veggies and add the sauce on top. Mix up everything and fry all together.

It is finally done!

So, I believe the taste was really good. I would have added a bit more honey to increase the sweetness, but overall tasted well. The sauce brought up the flavor I've tasted several times in Japan, which is a good sign :) It is a lot bette than the ones I have in US, btw.