Yakisoba

Name: Yakisoba
Yield: serves 4
Ingredients: 2 (3-ounce) pieces dried ramen noodles; 3 tablespoons vegetable oil; 6 ounces thinly sliced beef rib eye; 1 cup thinly sliced onions; 1/2 cup peeled and thinly sliced carrots; 8 shiitake mushrooms, stemmed and thinly sliced; 1/2 cup stemmed enoki mushrooms; 4 scallions, both white and green parts, thinly sliced on an angle; 1/4 cabbage, cored and thinly sliced; 4 cups bean sprouts; 1/2 cup tonkatsu sauce (semisweet); 1 tablespoon ketchup; 1 tablespoon Japanese soy sauce; 2 tablespoons beni shoga (red pickled ginger); 2 tablespoons finely shaved katsuobushi (dried bonito flakes)

December 9, 2011

Yakisoba is an extremely popular casual dish in Japan, especially with kids. During the country’s annual summer festivals you can always find yakisoba stands crowded next to shrines and temples, ready to feed hungry visitors. Traditionally, this dish is prepared with pork loin or pork belly, but I think it tastes really wonderful with beef. Also, I prefer to use dried ramen noodles rather than frozen because they stay al dente when added to the stir-fry.

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