Shopping Project Part 4! Yakisoba Showdown: Chef Nakamura's American Pork & Colorful Vegetable Yakisoba

Overview

In this video, Chef Kazunari Nakamura of "LA BONNE TABLE" in Mitsukoshimae introduces a colorful vegetable ankake (thick glazed) yakisoba using American pork. By utilizing the pork fat to fry the noodles to a perfect crisp, and topping them with a healthy, vegetable-and-tofu-packed glaze, this dish maximizes the natural flavors of the ingredients with a simple seasoning base of salt, soy sauce, and sake. Thickened with a potato starch slurry and accented with sesame oil, mustard, and vinegar, it delivers a deep, complex flavor. Created as part of a budget-friendly shopping challenge, this recipe lets you make authentic yakisoba at a low cost.

Video Timestamps

• 00:00オープニング
• 00:13今日の材料
• 00:20手順①【野菜の準備】
• 01:42手順②【アメリカンポークの準備】
• 02:16手順③【麺の炒め方】
• 03:18手順④【具材の炒め方】
• 05:05手順⑤【仕上げ】
• 05:28実食＆まとめ

Key Tips

• Prep
  • Separate the fat and lean meat of the American pork. Finely chop the fat, and slice the lean meat into slightly thick, long strips to enjoy contrasting textures.
• Prep
  • Separate the scallions: cut the white parts into 3cm lengths for stir-frying, and finely chop the green parts to use as a garnish at the end.
• Prep
  • Julienne the sweet pickled young ginger beforehand and add it at the very end to bring a refreshing flavor to the dish.
• Heat control
  • When frying the noodles, sear them without moving for about 3 minutes per side to achieve a crispy texture. Wipe off any excess oil with a paper towel after frying both sides.
• Heat control
  • Stir-fry the ingredients in order: start with the lean pork, add the mushrooms once the meat changes color, and then add the remaining vegetables after the mushrooms soften.
• Heat control
  • After adding the tofu and cherry tomatoes, cover and steam to draw out the moisture from the vegetables. This naturally creates the liquid base for the thick glaze.
• Seasoning
  • Sprinkle a light pinch of salt each time you add a new ingredient. This seasons each component individually and brings the overall flavors together.
• Seasoning
  • Keep the seasoning simple with just 1 tsp of soy sauce and 2 tbsp of water to let the natural umami of the ingredients shine.
• Seasoning
  • Thicken the glaze with a potato starch slurry, and drizzle with sesame oil at the end to add a rich aroma and a glossy finish.
• Finishing
  • Serve with Japanese mustard on the side of the plate and vinegar to taste, allowing you to enjoy changing flavors as you eat.
• Cooking tip
  • Render the fat from the American pork in the pan first, then fry the noodles in that rendered fat to boost richness and flavor.

* Tap ingredient names to find on Amazon

• Americanpork: 250g
• Maitakemushrooms: 100g
• Enokimushrooms: 50g
• Cabbage:150g
• Scallions:5
• Cherrytomatoes: 8
• Firmtofu: 1/2 block
• Sweetpickled young ginger (Shin-shoga): 20g
• Beansprouts: 150g
• Yakisobanoodles: 1 packet
• Sesameoil: to taste
• Salt:to taste
• Sake:to taste
• Soysauce: 1 tsp
• Water:2 tbsp
• Potatostarch slurry: to taste
• Japanesemustard (Karashi): to taste
• Vinegar:to taste (optional)

Instructions

1. 1

   [Prep: Vegetables & Ingredients] Tear the maitake mushrooms into bite-sized pieces. Cut off the tough ends of the enoki mushrooms and tear them apart. Cut the cabbage into bite-sized pieces. Cut the white parts of the scallions into 3cm (approx. 1-inch) lengths, and finely chop the green parts. Remove the stems from the cherry tomatoes. Cut the firm tofu into bite-sized cubes. Julienne the sweet pickled young ginger.

2. 2

   [Prep: American Pork] Separate the fat from the lean meat of the American pork. Finely chop the fat, and slice the lean meat into slightly thick, long strips.

3. 3

   [Frying the Noodles] In a frying pan, cook about half of the pork fat to render the oil. Add a splash of sesame oil, then add the remaining pork fat to render more oil. Loosen the yakisoba noodles and add them to the pan. Sear one side without moving them for about 3 minutes. Flip and sear the other side in the same way. Wipe off any excess oil with a paper towel, and transfer the noodles to a serving plate.

4. 4

   [Frying Ingredients 1: Meat & Mushrooms] Heat the remaining fat in the pan with a little more sesame oil, add the lean pork, and stir-fry with a light pinch of salt. Once the meat changes color, add the maitake and enoki mushrooms, and season with another light pinch of salt.

5. 5

   [Frying Ingredients 2: Adding Vegetables] Once the mushrooms have softened, add the cabbage, the white parts of the scallions, and the bean sprouts, then season with a light pinch of salt. When everything has softened, pour in the sake.

6. 6

   [Steaming & Seasoning] Add the tofu and cherry tomatoes to the pan, cover with a lid, and steam to draw out the moisture from the vegetables. Season with 1 tsp of soy sauce and 2 tbsp of water, then pour in the potato starch slurry to thicken the mixture into a glaze.

7. 7

   [Finishing & Plating] Finally, add the green parts of the scallions and the julienned pickled ginger, and toss gently. Pour the thick glaze over the plated noodles. Drizzle with sesame oil and serve with Japanese mustard on the side of the plate. Enjoy with vinegar to taste, if desired.

About アメリカンビーフ&アメリカンポーク公式チャンネル

アメリカンビーフ&アメリカンポーク公式チャンネル

11.8万人 subscribers

Learn from this YouTuber About this channel →

* Opens YouTube channel

* Subscriber count is as of article creation and may differ from the current number.