Chef Masaharu Morimoto"s recipe for Japanese dish "Yakisoba"







Chef Masaharu Morimoto’s recipe for Yakisoba
Yakisoba. Picture courtesy/ Masaharu Morimoto’s Twitter account


Masaharu Morimoto is a Japanese chef who is known for his unique style of food presentation. Born in Hiroshima, Masaharu Morimoto is also a renowned face in the Indian food industry. Morimoto is best known as the Iron Chef on the Japanese TV cooking show ‘Iron Chef’ and its spinoff Iron Chef America. He travelled extensively to learn the art of fusion cuisine. Masaharu Morimoto is the proud owner of the contemporary and upscale Japanese restaurant, Wasabi By Morimoto – The Taj Mahal Palace Hotel, located in Colaba, Mumbai.


Recently, the celebrity chef has shared the recipe of an easy try-at-home dish called Yakisoba. Yakisoba is nothing but stir-fried noodles with pork, cabbage, and ginger. The dish is very popular is Japan and Japanese street festival. Let’s take a quick look at the ingredients and recipe of this delectable Japanese dish:


Ingredients:

• 2 tablespoons vegetable oil
• 2 ounces pork belly, thinly sliced, then cut into 3/4-inch pieces
• 1/2 cup thinly sliced yellow onion
• 1/4 cup 2-inch-long matchsticks peeled carrot
• 1 cup roughly chopped (about 2 by 3/4-inch pieces) loosely packed white cabbage
• 1 (5 1/2-ounce) package yakisoba noodles (a heaping cup)
• 2 tablespoons jarred yakisoba sauce, preferably the Otafuku brand
• 1 tablespoon shredded beni shoga (red pickled ginger)
• 1 heaping tablespoon bonito flakes
• 1/2 teaspoon aonori (powdered seaweed) or finely chopped nori seaweed sheets.


Method:

• Heat oil in a medium-wide non-stick pan or cast-iron skillet over high heat until the oil shimmers
• Add pork belly, onion, and carrot and cook. Keep stirring it frequently, for about 30 seconds.
• Add the cabbage and cook, stirring, until it wilts slightly and the onion turns slight brown at the edges. The process may last for about 3 minutes.
• Add the noodles and cook, tossing with tongs, until the noodles are heated through, about 3 minutes.
• As you toss, gently separate the strands.
• Add sauce and continue to cook for a minute, tossing, until thoroughly coated.
• Season the noodles with more sauce to taste, toss well, and transfer it to a bowl.
• Top with the beni shoga, bonito flakes, and aonori.
• Serve and eat right away.


Chef Masaharu Morimoto’s recipe for Yakisoba
Masaharu Morimoto. Pic courtesy/ Masaharu Morimoto’s Twitter account


Yakisoba is a great option for light snack or quick lunch. According to the chef, the best way to cook Yakisoba at home is one portion at a time. Get hold of the ingredients and enjoy this delectable Japanese dish at the comfort of your home. Also, drop in to Wasabi By Morimoto – The Taj Mahal Palace Hotel, the popular Japanese restaurant in Mumbai and relish the deliciousness of Japanese food in the Indian heartland.




From:-http://q.gs/DgweN

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