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.
- 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
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.
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