Dishes like this make me homesick…quite resemble to Nagasaki’s sara (pronunce sa-ra)-udon (皿うどん), seafood plus thick sauce over crunchy noodles. Nagasaki Japan’s food scene was influenced by Dutch, Portuguese and Chinese because import business thrived there in the mid 1500s.
Nagasaki’s local cuisine, champon(ちゃんぽん)…don’t call it champion though sometime I feel like champon is champion…I am a champion and you’re gonna hear me roar!…(oops, some words trigger me to burst out singing and dancing)…anyway, other popular noodle dish sara-udon is not really udon. One source says that a noodle shop owner had trouble home delivering champon because of spilling of soup (mind you, this is pre-Tupperware era), and Nagasaki is famous for having hundreds of slopes everywhere… so that the jelly like, sauce was invented…this is more like urban legend to me but…. I see it all, I see it now…
This revised recipe is from Miki Fujiwara, a mega blogger whose blog ‘Fujiwara family’s everyday home cooking’ has a neighborhood of 120.000 people (mind boggling, right?) who access her blog every day.
Ingredients and Instructions for Crunchy Yakisoba - 4 servings (Print Recipe Here)
- 4 cups of water
- 1/2 teaspoon grated ginger root Note: I used fresh but you could use tubed grated ginger.
- 5 Tablespoons soy sauce
- 2 Tablespoons sugar
- 2 Tablespoons oyster sauce
- 1 Tablespoon Chinese chicken soup base (granule)
- 4 Tablespoons potato starch (片栗粉)
Mix sauce ingredients except potato starch in a 4 cup glass measuring cup for easy pouring or in a medium bowl. Whisk to combine well. Put potato starch in a small bowl and add about 1/4 cup of just mixed sauce and dissolve starch with fork or chopstick. Put the whole thing back in the sauce mixture and stir well. Set aside.
- 8-10 cut dried shiitake, if the shiitake comes in whole then you need only 3 (cut in 4-6)
- 4-5 dried kikurage (black fungus/黒木耳) optional, tear in small pieces…skip it if you don’t like this stuff.
- 10 Tablespoons vegetable oil divided.
- 450g (roughly) fresh yakisoba noodle, divided in three bundles
- 1 carrot peeled and cut in 2 inch lengths about 1/8 inch thick
- 1/4 of small cabbage roughly chopped
- 1/2 of onion thinly sliced
- Seafood of your choice or approximately 2 cups of frozen seafood mix, available at Korean market for reasonable price, defrosted if frozen. I used shrimp, octopus, baby scallop
- 4 young corn from can, drain and rinsed, cut in half…I don’t care for it but I included it for the sake of my blog.
- 12 hard boiled quail eggs from can, drained and rinsed…next time I will hard boil them myself.
- White pepper, salt
- 1-2 teaspoons sesame oil
- Soak dried shitake and kikurage (if using) in a prepared sauce. Set aside.
- Heat 3 Tablespoons of oil in a large non-stick frying pan at medium heat. Loosen –up the first bundle of yakisoba noodles and spread onto the pan. When the bottom turns light brown, flip over and cook the other side until brown. Using tongs, lift and turn the noodle several times until the noodles get crunchy and golden brown. Place onto a plate with paper towel to absorb oil. Do the same for other two bundles. Set aside.
- Quickly clean the same pan with a paper towel. Add the last Tablespoon of oil and heat at medium heat. Sauté the onion and carrot until soft. Add cabbage, continue to sauté until cabbage is limp, then add seafood.
- Mix one more time (make sure that sauce is not separated) the prepared sauce before adding to the pan (step# 3). Cook until it thickens.
- Add young corn and quail eggs, pepper and salt to taste. cook for 1-2 minutes stirring often. Pour sesame oil around the edge and stir to combine.
- Place the yakisoba noodle on a large platter and pour the sauce over the noodles. Serve immediately to enjoy the crunchiness of the noodles.
Guess what I found? My husband brought a yellow rose still alive in all the rain we had in our tiny rose garden. He made a olive bread, cleaned the gutters, carved the pumpkin and got ready for Trick-or-Treaters, it was busy day…thanks honey!
Last Saturday was very gloomy due to heavy rain. There was no good light to take the Today’s Tapas (#todaystapas) picture. This is just a ham and cheese sandwich but Halloween style. I made the face with pickled grapes and avocado.
I made this Mango and Avocado salad with Pomegranate and Dukkah from Angie’s Recipe. Guilt free and refreshing!
Can you believe it’s November already? Oh oh oh oh oh oh oh…don’t you love this song by Katy Perry?