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Sauce yakisoba｜Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

つけ麺用の麺 : 1玉
キャベツ : 60g
豚バラ肉 : 60g
にんにく : 1/2個
(B) Worcestershire sauce : 大さじ1
(B) Nakano sauce : 大さじ1
(B) Oyster sauce : 小さじ1
(B) Curry powder : 少々
ラード : 適量
鰹節 : 適量
(A)めんつゆ : 適量
(A)水 : 適量
卵 : 1個
青のり : 適量
紅生姜 : 適量

Time required

15minutes

Procedure

1) Season the pork ribs 00:50
Put pork ribs and (A) in a bowl and season.
2) Cut cabbage 01:09
Cut the cabbage into bite-sized pieces.
Peel the garlic.
3) Make yakisoba sauce 02:01
Mix the seasonings from (B).
Grate the garlic, add and mix.
4) 麺を茹でる 03:30
Boil plenty of water, pinch 2 extra salt and add a little oil.
Boil the cabbage for 20 to 30 seconds and remove it.
Boil the noodles with the remaining hot water.
After boiling, wash with water and drain well.
Drain the pork ribs from 1.
5) フライパンで焼く 05:30
Sprinkle lard in a frying pan and bake the surface of the noodles.
Bake the fried egg in another frying pan.
Add pork ribs to a frying pan of noodles and bake. When the color changes, add cabbage.
Add 3 and entangle the whole, and add dried bonito to finish.
Serve on a plate and serve with fried egg, green laver and pickled ginger.

Point

・ If the pork ribs are large, cut them into bite-sized pieces.
・ Tonkatsu sauce, okonomiyaki sauce, and yakisoba sauce can be used as substitutes for Nakano sauce.
・ If the taste is too strong, adjust by reducing the amount of sauce, increasing the amount of vegetables, and diluting the soup stock.
・ Put extra salt and oil in hot water and let the vegetables oil.
・ Boil the noodles according to the indicated time.
・ If you grill only one side of the noodles, it will be delicious.
・ Bake pork ribs and cabbage in the empty space of the frying pan.
・ Katsuobushi can be replaced with a dashi pack.
・ Add green laver and pickled ginger to your liking.