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Ankake method yakisoba｜Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Yakisoba noodles (with Kansui) : 4 balls
Pork (chopped) : 200g
(A) Salt : a little
(A) Potato starch : 1/2 tbsp
(A) Cabbage (chopped) : 1/4 piece (300g)
(A) Carrot (cut into strips) : 1/2 (90g)
(A) Onion (thinly sliced) : 1/2 piece (100g)
(A) Quail eggs (boiled in water) : 10 pieces
(A) Kikurage (tear it by hand and put it back in water) : 5 pieces (4g)
(A) Salad oil : 8 tbsp
(B) Water : 5 cups (1000㏄)
(B) Granule chicken soup base : 1 tablespoon
(B) Soy sauce : 4 tbsp and 1/2 tbsp
(B) Sugar : 1 tbsp and 1/2 tbsp
(B) Oyster sauce : 1 tbsp and 1/2 tbsp
(B) Grated ginger : 1 tsp
(B) Pepper : a little
(C) Potato starch : 6 tbsp
(C) Water : 6 tbsp
(C) Sesame oil : 1 tsp

Time required

20minutes

Procedure

1) Fried noodles 00:37
Heat a 26 cm frying pan over high heat and spread the yakisoba noodles while loosening them.
Sprinkle with vegetable oil over low medium heat and fry for 5-6 minutes.
When the surface is browned and hardened, slide it out on a plate, cover it with a frying pan, turn it upside down, and put it back in.
Add the vegetable oil again and fry for 5-6 minutes.
Take it out on a plate covered with paper towels.
2) Fry in a frying pan 03:29
Soak pork with (A), put the remaining salad oil in a 26 cm frying pan, and heat over high heat.
Add pork and fry both sides on medium heat for about 3 minutes.
Add cabbage, carrots and onions and fry for 3 minutes.
3) Make bean paste 04:31
Add (B) to 2 and simmer over high heat.
When the whole is cooked, add the combined (C), wood ear, and quail eggs.
When it becomes thick, add sesame oil and lightly cook.
Add salt and pepper (not included in the amount) to taste.
4) Serving 06:03
Break the noodles into a bowl, serve and sprinkle with red bean paste.

Point

・ You can easily make fried noodles with commercially available fried noodles. The point is to never touch the noodles when frying them.
・ Be sure to check the label on the bag to see if the yakisoba noodles contain Kansui. If you use something that does not contain Kansui, it will not be fragrant and will not be finished, so be careful.
・ Sprinkle the pork with potato starch and bake it in a frying pan for a soft texture. The point is to bake without touching until the color is browned so that the potato starch does not come off.