Vegan option

This is a vegan dish

Equipment

Fukkura-san (Large)

Servings

2 - 3

Ingredients

(Curry-Tamari Sauce for Yakisoba)

• 2 teaspoons curry powder
• 1/2 teaspoon sea salt
• 1 tablespoon tamari soy sauce
• 2 tablespoons sake
• 2 tablespoons water

 

 

• 1 1/2 tablespoons sesame oil
• 1 clove garlic, coarsely minced
• 5 oz (150 g) shimeji mushroom
• 3 – 4 medium leaves green cabbage
• 2 servings fresh yakisoba noodles
• 5 oz (150 g) bean sprouts, yellow parts removed
• 3 – 4 sun-dried tomatoes, rehydrated in hot water, drained, and sliced into thin strips (about 1/4 loose cup/ 60 ml)
• Freshly-ground black pepper, to taste
• Chopped cilantro, for garnish
• Kanzuri, for serving

Procedure

1. Combine the ingredients for the sauce in a small bowl. Set aside.
2. Combine the sesame oil and garlic in the skillet of Fukkura-san and set over medium heat. Wait until the skillet becomes hot, and sauté the garlic until aromatic (about 1 minute).
3. Add the shimeji and continue to sauté for a couple of minutes.
4. Add the cabbage and continue to sauté for another minute or so.
5. Place the noodles (it’s not necessary to loosen them), followed by the bean sprouts and sun-dried tomatoes on top. Pour the sauce over the noodles.
6. Cover and cook for 4 – 5 minutes, or until everything is cooked through.
7. Season with some black pepper, and garnish with some chopped cilantro. Turn off the heat.
8. Serve into individual plates at the table. Enjoy with some Kanzuri, if you like.