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Yakisoba (sauce yakisoba) | Transcript of restaurant Sakura's recipe

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Ingredients

焼きそば麺 : 2玉
(A) Pork belly : 150g
(A)塩 : 少々
(B) Cabbage : 200g
(B) salt : a little
鰹節 : 1パック
(A) Worcestershire sauce : 大さじ2
(A) Oyster sauce : 大さじ1
(A) Liquor : 大さじ2
(A) Soy sauce : 小さじ1
(A) Vinegar : 大さじ1/2
(A) sugar : 小さじ1/2

Time required

10minutes

Procedure

1) make a mixed seasoning sauce 00:22
Place katsuobushi in a heat-resistant container and heat in a 600W microwave for 1 minute.
Grind the katsuobushi by hand into a powder, then add A in order and mix.
2) prepare the material 01:41
Tear the cabbage into bite-sized pieces and knead it with your hands.
Cut the pork belly into bite size pieces.
Put the yakisoba on a plate and loosen it lightly with chopsticks.
3) stir-fry ingredients 04:48
Spread oil (not listed) in a frying pan, add A, fry over medium heat, and remove to a plate.
In the same frying pan, fry B and remove to a plate.
4) 焼きそば麺を炒める 06:51
フライパンに油（分量外）を敷き、焼きそば麺を入れ、動かさずに中火で焼く。
焼き色がついたらひっくり返して裏面も焼く。
3のキャベツと豚バラ肉、1を順に加えて、絡め合わせたら完成。

Point

・For yakisoba noodles, you can choose thick noodles, thin noodles, Chinese noodles, etc.
・If you tear the cabbage by hand and prepare the chopped pork belly, you can make it without a kitchen knife.
・By rubbing the cabbage with your hands in step 2, the surface becomes uneven, making it easier for the flavor to get involved.
・When frying the cabbage in step 3, use the oil from the previously fried pork belly for a richer flavor.