consists of two different words (yaksi.e. pan frying, e sobabuckwheat spaghetti), we would be led to believe that the term yakisoba hide Japanese dish made from this type of pasta in wok boiling. In fact, the traditional dish of the Rising Sun is not prepared with sobaand with special ramen wheat called chukkamen. It is usually sold inside those thousands of stalls that fill roads of japan during the celebrations matsuri together with yakitori (chicken skewers), I taiyaki (fish-shaped pancakes) and other typical delicacies.
Although they can be found ready-made in supermarkets specializes in asian food (and – to be honest – now with us), preparing them is a matter of a few minutes: but a good figure at dinner is almost guaranteed.
Yakisoba: the original recipe
yakisoba pasta, characterized Cooking Highly impetuous spoke in teppan or in wok to live fire, although Japanese homes often use a conventional non-stick pan. To make them you need:
- 4 servings of fresh ramen if possible
- 60 gr pork
- 5 grams dried shrimp
- 3 cabbage leaves
- 100 gr bean sprouts
- 30 gr carrots
- 1 auricularia polytricha mushroom
- vegetable oil
- salt
- pepper
For what concern methodinstead, we start by preparing all the ingredients from the pot. Really need to: cut meat in small pieces be seasoned salt As well as pepper; cut off cabbage; clean and cut carrot to stripes; put in the basin sprouts from soy; do the same to me mushrooms (usually sold dried). In this moment Pan on the Fire to living flamepouring out 2 or 3 tablespoons from oil seeds inside and then add meat As well as vegetables. At the same time, irreplaceable blanch pasta for a few minutes. Now there is only unite in ramen to seasoning With a drop of water for cooking and put in the wok i shrimp continuing skip it all.
The dish must be garnished with one sauce prepared by heating one tablespoon of oyster sauce, two Worcestershire sauces, two soy sauces and two sake in a pan. The resulting liquid must be added to wok in the last minutes of preparation before serving yakisoba and serve them to your guests.
A bit of curiosity about yakisoba
Despite our habit of seeing them on the menu of every Japanese restaurant we go to, they actually do. yakisoba i dish born in China and then exported to a country in the easternmost part of Asia. AT Japan they just come in Edo periodbetween XVII and XIX century, as a dish intended for the nobility, as it is not very affordable in terms of its raw materials. In the subsequent Meiji era (19th-20th centuries), ingredients became more readily available due to the opening of ports and greater cultural permeability of the nation. Here, too, Chinese restaurants specializing in noodles and, as is usually the case, local preferences dictated by tastes and needs are added to the typical recipes of the place: for example, during the Second World War, the dish became fatter and more satisfying to compensate for the rationing of food with the addition of sauce and cabbage.
Soba, ramen, udon or noodles? All differences
At the beginning of preparations, we said that for yakisobamust be available ramen (more suitable for this type of cooking) and not me sobabut what differences between these types of pasta? OUR ramen similar to wheat noodles and in Japan they are prepared in a variety of variations, from mixed meat and vegetable broth to soy sauce or miso. OUR sobaon the other hand, are buckwheat spaghetti with a very characteristic taste: however, they do not lend themselves to a recipe like that yakisoba because they don’t give their best fried ones. Along with these two varieties udonpaste thick, rubber As well as saturated by color whitemade from wheat and served in simple dishes, seasoned with several vegetables (although it can be found in broth with Tempura). with the term noodleson the other hand, in a more general sense, we mean the whole category of spaghetti or long pasta, which includes all the options just discussed.
Source: Elle