HOW TO PREPARE EBI YAKISOBA
A sweet and spicy shrimp noodle dish
Mirin is a kind of rice wine, however, it has more sugar and less alcohol than sake. It appeals to a variety of senses since mirin provides sweetness, has a nice scent (which is why it’s sometimes used to mask a fishy smell in certain seafood recipes), and also gives food shine and gloss.
- For Yakisoba Sauce
- Japanese rice vinegar, 112 teaspoons
- 1/9 cup sake
- 1/9 cup mirin
- 1-tablespoon tomato sauce
- 1-tablespoon oyster sauce
- 2 teaspoons soft brown sugar
- sprinkle of chile oil
- a pinch of ginger powder
- Over high heat, combine all the ingredients in a saucepan.
Boil for around 10 minutes before let it cool for 20 minutes.
113 g/4 oz yakisoba noodles
3 large (8–12 size) shrimp
frying using vegetable oil
Mixed sautéed veggies, 4 oz/113 g (carrots, cabbage, green onion)
60 ml/1/4 cup olive oil
To taste, add salt and pepper.
Red ginger pinch
Yakisoba sauce should be prepared and kept away.
- Boil the noodles for approximately 4 minutes, then drain.
- Fry shrimp for one minute in vegetable oil.
- Sauté veggies with salt, pepper, and olive oil.
- Combine the yakisoba sauce with the noodles.
- Distribute the noodles across the two dishes, then add the shrimp.
- On the side, garnish with red ginger.
Ebi Yakisoba, one of the tastiest noodle meals I’ve ever had, is served at Masu in the Mall of America. This quick and easy meal tastes amazing and only takes a few minutes to prepare. There are many possible components, but I’ve chosen to make mine quite simple. Shrimp was my choice, but almost anything may be utilized. Be aware that although my recipe calls for a single serving, my photos show two portions.
What goes into yakisoba
6 large shrimp
Yakisoba noodles, 1 pg.
a medium white onion, 1/4
Sliced carrots, 2 entire green onions, and 1/4 cup
1 teaspoon of minced garlic in pan oil
Mayonnaise for topping made in Japan
1-tablespoon oyster sauce
1-teaspoon soy sauce
Over med-high heat, warm a pan. Noodles should be cooked in oil until they become golden brown. Take out and put aside. Cook the veggies and garlic in the pan until tender. Take out and put aside. reheat shrimp. Once the shrimp are cooked, combine them with the other ingredients in the pan and sauce. Pour the dish onto a serving bowl or plate and top with some Japanese mayonnaise.
I used hoisin sauce to make mine. I was incorrect when I assumed that I had oyster sauce. I wouldn’t use hoisin sauce again, just in case. Although I didn’t like the taste it provides this dish, the dinner was still excellent. Depending on the kind of meat you choose, you may need to adjust the cooking sequence. Because shrimp cooks more rapidly than veggies, make the necessary adjustments.