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

About "American Pork & Colorful Vegetable Ankake Yakisoba"

In this video, Chef Kazunari Nakamura from "LA BONNE TABLE" in Mitsukoshimae introduces a colorful vegetable and American pork ankake (thick starchy sauce) yakisoba. By rendering the fat from the American pork, the noodles are fried to a perfect crisp, then topped with a healthy, vegetable-and-tofu-packed sauce. The simple seasoning of salt, soy sauce, and sake brings out the natural flavors of the ingredients. Thickened with a potato starch slurry and accented with sesame oil, mustard, and vinegar, this dish offers a deep, complex flavor. Created as part of a budget-friendly shopping challenge, this recipe delivers authentic restaurant-quality yakisoba at home.

Tips for Making "American Pork & Colorful Vegetable Ankake Yakisoba"

• 下準備

  アメリカンポークは脂身と赤身を分けてカットする。脂身は細かく刻み、赤身は少し厚めに細長くカットすることで食感の違いを楽しめる。

• 下準備

  小ネギは白い部分を3cm幅、青い部分を小口切りに分けておく。白い部分は炒め用、青い部分は仕上げの薬味として使い分ける。

• 下準備

  新しょうがの甘酢漬けは千切りにしておき、仕上げに加えることで爽やかな風味をプラスする。

• 火加減

  麺を焼く際は、片面を動かさずに約3分間しっかり焼き付けることで、カリッとした食感を出す。両面焼いた後、余分な油はペーパーで拭き取る。

• 火加減

  具材を炒める際はアメリカンポークの赤身から炒め始め、色が変わったタイミングできのこ類を投入し、さらにしんなりしたら残りの野菜を加えるという順序を守る。

• 火加減

  豆腐とミニトマトを加えた後はフライパンに蓋をして蒸し焼きにし、野菜の水分を引き出す。これによりあんかけのベースとなる水分を自然に確保できる。

• 味付け

  塩は各食材を加えるたびに軽く振ることで、素材ごとに下味をつけ、全体の味のまとまりをよくする。

• 味付け

  醤油は小さじ1、水は大さじ2と少量に抑え、素材の旨味を生かしたシンプルな味付けにする。

• 味付け

  水溶き片栗粉であんにとろみをつけ、仕上げにごま油を回しかけることで香りと光沢をプラスする。

• 仕上げ

  皿の縁にからしを添え、好みで酢をかけることで、食べながら味の変化を楽しめる。

• 活用テク

  アメリカンポークの脂身をフライパンで先に炒めて油を引き出し、その脂で麺を焼くことでコクと風味が増す。

* Tap ingredient names to find on Amazon

• 250gAmerican pork
• 100gmaitake mushrooms
• 50genoki mushrooms
• 150gcabbage
• 5scallions
• 8cherry tomatoes
• 1/2block firm tofu
• 20gpickled young ginger (sweet vinegar pickled)
• 150gbean sprouts
• 1pack yakisoba noodles
• Sesameoil, to taste
• Salt,to taste
• Sake,to taste
• 1tsp soy sauce
• 2tbsp water
• Potatostarch slurry (potato starch dissolved in water), to taste
• Karashi(Japanese mustard), to taste
• Vinegar,to taste (optional)

How to Make "American Pork & Colorful Vegetable Ankake Yakisoba"

1. 01

   [Prep Vegetables & Ingredients] Tear the maitake mushrooms into bite-sized pieces. Cut off the 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 pickled young ginger.

2. 02

   [Prep 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. 03

   [Pan-frying the Noodles] In a frying pan, cook about half of the pork fat to render the oil. Add a splash of sesame oil and the remaining pork fat to render more oil. Loosen the yakisoba noodles and add them to the pan. Cook undisturbed for about 3 minutes until one side is crispy. Flip and cook the other side the same way. Wipe off any excess oil with a paper towel, transfer the noodles to a serving plate, and set aside.

4. 04

   [Sautéing Ingredients 1: Meat & Mushrooms] Heat the remaining fat and a bit of sesame oil in the pan. Add the lean pork, sauté, and season lightly with salt. Once the meat changes color, add the maitake and enoki mushrooms, and season lightly with salt again.

5. 05

   [Sautéing Ingredients 2: Adding Vegetables] Once the mushrooms soften, add the cabbage, the white parts of the scallions, and the bean sprouts, then season lightly with salt. When the vegetables are tender, pour in the sake.

6. 06

   [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. Add 1 tsp of soy sauce and 2 tbsp of water to adjust the flavor, then stir in the potato starch slurry to thicken the sauce.

7. 07

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

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アメリカンビーフ&アメリカンポーク公式チャンネル

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