This month Chris asked us bloggers to join him on a trip to Japan. I sometimes wish Chris’s travels with us were real. My brother’s been to Japan three times. I’m sure if he ate my dinner he would have turned his nose up and claimed it not to be Japanese enough. I’m not claiming it’s super authentic either. I had to make several substitutions that probably minimized it’s Japanese value because I couldn’t justify buying sake (rice wine) or mirin (a sweeter rice wine) for cooking this dish. I had some sake and had to toss it because it was way too old. I just can’t justify buying ingredients I don’t use frequently. So I used white wine instead.
I probably should have just taken a picture of the Japanese curry and the tonksatsu that we had for lunch at the Japanese restaurant. 😉
Yakisoba
(the more authentic recipe)
Ingredients
6 oz dried chow mein noodles
3 cloves garlic, minced
2 oz pork chop, cut into small chunks
2 oz cabbage, shredded
2 oz carrot, chopped
2 green onions, chopped
1 tbsp vegetable oil
1 tbsp soy sauce
1/2 tbsp white wine
1/4 tsp salt
1/8 tsp sesame oil
Directions
1. Cook the noodles per package directions. Drain and set aside.
2. Heat a large skillet or wok and add the oil. Add the garlic and stir, cooking until brown. Add the pork and stir a few times. Next add the cabbage, carrots, and onions. Stir a few more times. Add the noodles and the remaining ingredients. Stir fry until the vegetables are cooked and the noodles are warmed through.
* serves 2
* Besides Bloggers Around The World, I’m sharing this dish with Foodie Friends Friday, Foodie Friday, Weekend Potluck, & Foodie Friday