Yakisoba with Shio Koji
- 1/2 lb 8 oz, 225 g sliced pork belly, cut into 1 inch pieces
- 1 tbsp Hikari Miso Shio Koji (for marinating pork belly)
- 2 tbsp vegetable/canola oil
- 2 cloves garlic (sliced)
- 2 cups 5.5 oz, 156 g chopped cabbage (about 4 cabbage leaves)
- 1 1/2 cup 3 oz, 85 g bean sprouts
- 1/3 cup 1 oz, 25 g julienned carrot
- 3 servings/packs yakisoba noodles (375 g)
- 1 tbsp sake (you can substitute with 1 tbsp water for sake)
- 2 tbsp water
- 2 tsp soy sauce
- 2 tbsp Hikari Miso Shio Koji
- Aonori (dried green seaweed to sprinkle on top)
Put the pork belly in a bowl, add Hikari Miso Shio Koji and marinate for 30 minutes.
Heat a wok or pan with oil over medium high heat. When the oil begins to smoke, add the garlic and meat and stir-fry until the meat is no longer pink.
Add the cabbage, bean sprouts, and carrots into the wok and stir-fry until they are tender.
Add the noodles, sake, water, soy sauce, and Hikari Miso Shio Koji. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Transfer to plates and sprinkle aonori. Serve immediately.
Quick Tip: Try making yakisoba with different ingredients such as shrimp, chicken, and sausages! When you season yakisoba noodles, add one tablespoon of Shio Koji at a time and taste before you add more. Yakisoba with Shio Koji Recipe created by Nami of JustOneCookbook.com
Message from Nami: “This delicious Yakisoba with Shio Koji will pleasantly surprise you with its elegant flavors. The simple seasoning ties well with other ingredients and is a great alternative to your regular yakisoba with Worcestershire-like sauce.”
About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook” to organize her Japanese recipes that she had been sharing with her friends. The blog, featuring easy-to-follow instructions and beautiful pictures, has become extremely popular around the world. In December 2013, she published an ebook titled "Just One Cookbook – Essential Japanese Recipes" with 33 easy and simple recipes from her archives. Nami currently resides in the San Francisco Bay area with her family.