Classic Yakisoba

 Ingredients

Tonkatsu sauce

1/2 cup of soy sauce beer (use less)

1/4 cup of ketchup beer

1/2 cup of English sauce beer (use less)

2 large sheets of ginger (about 10g)

2 garlic cloves

1/4 cup sugar

1/4 glass of mint

1 glass of water

1 pinch of black pepper

Masena to thicken

Vegetables:

1 carrot

1 whole Japanese broccoli

1 small cauliflower

200 g of purple cabbage

1/2 package of yakisoba noodles (200 g)

100 g of chicken breast or pork chop

150 g of red meat cut into fillets (approximately 5 x 3 x 0.3 cm)

Salt and black pepper to taste

200 g of tonkatsu sauce

50 ml of oil

Marinade of meat:

2 tablespoons mint sake

1 tablespoon premium shoyu

1 tablespoon cornstarch

Salt to taste (without using the usual amount of salt, because the Tonkatsu sauce, which will be mixed to the plate, is already salty by nature)

1 tablespoon black sesame  Method of preparation

Tonkatsu sauce

Slice ginger and garlic into very small pieces

Add a little oil in a saucepan, place the black sesame, heat

Add garlic and ginger and saute

Then add the rest of the ingredients and stir quickly until all dissolve

Continue stirring over low heat to keep from boiling

When it is dense, remove from heat and

The technique of bleaching the vegetables:

After washing well, cut the vegetables to Juliene

The idea is to leave them in the same sense of pasta

In this way, the strips should be thin and long, so that the dish will be well presented

In a tall pot, bring clean water to a boil

Meanwhile, put another so much of ice water and add ice cubes in a refractory or baking sheet and reserve

When the water in the pan is bubbling, soak the vegetables and allow to boil for 2 to 3 minutes

With a skimmer or spatula, remove them from the water and immediately immerse them in the refractory with ice until they cool - this prevents them from continuing to cook and become too soft

If necessary, put more ice in the water to get ice cold  Cooking and Frying Macaroni:

Add plenty of water in a large pot and add two tablespoons of oil and a pinch of salt

When the water is boiling, place the pasta and cook for only four minutes

Then wash the pasta so that the cooking is stopped and the excess starch is removed

Then put three tablespoons of oil in a frying pan and add the pasta then stirring constantly gently so as not to tear the wires

Let it fry until it forms a crust on the noodles and reserve

The preparation of the meat:

Put enough oil in a wide-frying pan to fry the red meat and chicken

After ready, add the shrimp and the vegetables and cook for 3 minutes, always stirring carefully

Then add the pasta and continue stirring

Finally, add the tonkatsu sauce and stir gently

Serve as soon as you take it out of the fire.

Preparation time

50 MIN

Portions

2 servings