Kata Yakisoba
50m
1h+
20
Seafood yakisoba with crispy noodles. A popular and tasty dish that is increasingly enjoyed around the world.
Ingredients
Fresh Yakisoba Noodle
80gCleaned Squid
4Medium Cleaned Shrimp
4Pork Belly
75gBok Choy
3 leavesNapa Cabbage
3 leavesCarrot
⅓Ginger
1 thumbBean Sprout
½ cupWood Ear Mushroom
4Egg
2Cooked and Peeled Quail Egg
4Potato Starch
2tbspChicken Stock
⅔ cupShaoxing Wine
1tbspSoy Sauce
1tbspToasted Sesame Oil
3tspVegetable Oil
for fryingBlack Pepper
to tasteSalt
to taste
Kata Yakisoba
Thiago Bañares
Open 4 clean squids lengthwise and dry the inside with paper towel. Cut it in half
Score the squid crosswise in both directions, forming small squares
Slice 75g of pork belly into small pieces
Cut 3 bok choy leaves into wide strips
Cut 3 napa cabbage leaves into wide strips
Peel and cut ⅓ carrot into small strips
Peel and finely slice 1 thumb of ginger
Remove the ends of ½cup of bean sprouts
Separate the yolks from 2 eggs in a bowl
Beat the yolks
Season the squid and 4 cleaned medium shrimps with salt and black pepper to taste
Season the pork belly with salt and pepper to taste
Coat the shrimp and squid with ⅔ of the egg yolks
Add ½tbsp of potato starch and mix to combine
Coat the pork belly with the rest of the egg yolks
Add ½tbsp of potato starch and mix to combine
Add 1tbsp of soy sauce to 2/3cup of chicken stock
Add 1tbsp of potato starch and whisk to dissolve
Add 1tsp of toasted sesame seed oil to the pork belly and mix to combine
Add 1tsp of toasted sesame seed oil to the squid and shrimp and mix to combine
Bring water to a boil in a large pot to cook the noodles
Add 80g of fresh yakisoba noodles to the water and cook until cooked through but still firm to the bite. Transfer to a bowl with cold water
Stir the noodles to cool down and loose them up. Remove from the water
Preheat the vegetable oil in a frying pan over medium heat
Add the noodles and fry them until crispy
Fry the squid until crispy
Fry the pork belly until crispy
Fry the shrimp until crispy
Grease a wok pan over high heat with the same vegetable oil from the frying. Remove the excess back to the frying pan
Add the ginger and all the vegetables
Sauté adding a few drops of water until they wilt
Add the fried squid, shrimp and pork belly, 4 cooked and peeled qual eggs and 4 kikurage mushrooms
Add 1tbsp of shaoxing wine and sauté to evaporate the alcohol
Add 1tsp of toasted sesame seed oil and half of the chicken stock and soy sauce mixture
Cook until the sauce starts to thicken and fix the salt
Plate the fried noodles and add the sauce on top. The kata yakisoba is ready
Enjoy!
Fresh Yakisoba Noodle
80gCleaned Squid
4Medium Cleaned Shrimp
4Pork Belly
75gBok Choy
3 leavesNapa Cabbage
3 leavesCarrot
⅓Ginger
1 thumbBean Sprout
½ cupWood Ear Mushroom
4Egg
2Cooked and Peeled Quail Egg
4Potato Starch
2tbspChicken Stock
⅔ cupShaoxing Wine
1tbspSoy Sauce
1tbspToasted Sesame Oil
3tspVegetable Oil
for fryingBlack Pepper
to tasteSalt
to taste