Three very fine words.
So, here’s a recipe for Yakisoba Japanese Fried Noodles via “Tokyo Cult Recipes” by Maori Murota, a self-trained Japanese chef who lives in Paris now. I’d already got a copy of this excellent book on the shelves here but a recent trip to Fin Boys…
…(who’d also included it on their own cookbook shelf) prompted me to dig it out and look at a quick and simple recipe involving pork (plus eggs and noodles, nothing there to sneeze at, eh?).
Serves 4
15 mins preparation time
10 mins cooking time (+ cooking time for the noodles if needed).
Ingredients:
4 packages dried ramen noodles (about 250 g/9 oz), or 4 packages steamed “Mushimen” noodles (about 520 g/1 lb 2¾ oz) — these are ideal for this dish
3 tablespoons sunflower oil
1 onion, cut into 5 mm (¼ in) slices
200 g (7 oz) pork belly, thinly sliced
1 leaf white cabbage, cut into bite-size pieces
3 tablespoons tonkatsu sauce
1½ tablespoons oyster sauce
1 teaspoon fish sauce
4 eggs
few pinches aonori
Preparation:
Cook the dried noodles according to the instructions on the package (skip this step if you are using precooked noodles). Drain.
Heat 1 tablespoon of the oil in a large frying pan on medium heat. Sauté the onion until it becomes translucent, then add the pork and cook for 2 minutes. Add the cabbage and sauté for another minute. Set this mixture aside.
Clean the frying pan, place on medium-high heat and add the remaining 2 tablespoons of oil. Sauté the noodles for 2 minutes, stirring well so they don’t stick. Once the noodles are nice and glossy, add the pork and vegetables. Add the sauces and mix together well. Divide among four individual plates. Fry the eggs and place one on top of each plate. Sprinkle with aonori and serve.