Yakisoba with Shio Koji

Name: Yakisoba with Shio Koji
Prep time: 10 min
Cook time: 15 min
Ingredients: 1/2 lb 8 oz, 225 g sliced pork belly, cut into 1 inch pieces; 1 tbsp 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))

5 from 1 vote

Yakisoba is a perfect quick meal everyone loves. Shio koji colors the flavor of this Japanese stir-fried noodle dish with savory and salty notes. Garnish with benishoga (red pickled ginger) and sprinkle on some aonori (dried green seaweed) to finish.

Message from Nami( Just One Cookbook^®): “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.”

Recipe

Prep Time 10

Cook Time 15

Servings 0

Ingredients

1/2 lb 8 oz, 225 g sliced pork belly, cut into 1 inch pieces
1 tbsp 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)

Instructions

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.

Product used in this recipe

re sq 63473 Hikari Miso Shio Koji 20.40oz

Shio Koji
20.4 oz (580 g)

Shio Koji is a traditional Japanese ingredient made with a fermented rice malt (koji) and salt (shio). The enzymes contained in shio koji break down proteins to draw umami out of meat and fish. Shio Koji is in liquid form with the tiny half-dissolved grains of rice malt and packaged in a convenient plastic bottle.

Check out Shio Koji
20.4 oz (580 g)

Recipe Creator

Namiko Hirasawa Chen

Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.