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.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a large pot of water over high heat and bring to a boil. Add the noodles and cook, following package instructions. Rinse under cold running water. Once chilled, drain well and set aside.
Step 2
While the noodles are cooking, heat 2 tablespoons of the vegetable oil in a large sauté pan placed over high heat. When the oil just begins to smoke, stir in the beef and cook for 1 minute, stirring often. Remove the beef from the pan and place it on a plate. Set aside.
Step 3
Return the pan with the oil still in it to high heat and add the remaining 1 tablespoon oil. Add the onions, carrots, both mushrooms, scallions, and cabbage. Cook for 3 to 4 minutes, stirring often, until the vegetables just begin to soften. Add the bean sprouts, cooked noodles, and beef, and cook for 1 minute longer, until all the ingredients are heated through.
Step 4
Stir in the tonkatsu sauce, ketchup, and soy sauce. Cook for 1 to 2 minutes for the sauce to thicken, stirring often. Remove the pan from the heat and divide the noodles, vegetables, and beef among 4 plates. Garnish each one with the beni shoga and bonito flakes.
