Yakisoba

Instructions

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   1. Cut the cabbage, carrot, and pork into bite sizes. 2. Saute cabbage, carrot, and pork in a large frying pan. 3. Add yakisoba noodles in the pan. 4. Put 1/2 cup of water in the pan and cover it with a lid. 5. Take the lid off and add yakisoba seasoning mix or yakisoba sauce. 6. Stir the noodles well and fry them for a few minutes. 7. Sprinkle aonori, and beni-shoga over the noodles before serving. *Makes 4 servings Common Ingredients for Tempura: Shrimp / Squid / Green pepper / Eggplant / Sweet potato / Potato / Cabocha (Japanese pumpkin) / Carrot / Shiitake Mushrooms / Renkon (lotus roots) Basic Steps for Cooking Tempura: 1. Prepare the ingredients. (Cut into 3/4 inch in thickness. *See Tip 5 and 6) 2. Make tempura batter. 3. Heat vegetable oil in a deep pan to 340-350F degree. (*See Tip 4) 4. Lightly dip ingredients in the batter and immediately fry them until brown. It takes longer to fry vegetables than to fry seafood. 5. Drain tempura on a rack. 6. Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. *Grated daikon radish is a common condiment. Tips for Making Crispy Tempura: Tip 1: Ice Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. (Do not make the batter ahead of time.) Tip 2: Batter Try not to over mix the batter and not to coat ingredients with the batter too much. Tip 3: Frying Order If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree. Tip 4: Oil Temperature To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura. Tip 5: Shrimp Make a couple incisions on the stomach side of each shrimp so that it stays straight. Then, pick it up by the tail and dip the body part in the batter. ( Tempura Shrimp Recipe) Tip 6: Squid Remove the thin skin and lightly flour it before dipping in tempura batter so that it won't splash much. Tempura Variations: * Kakiage is round mixed tempura. To make kakiage, mix left over tempura batter and thin strips or small pieces of several ingredients together. Take a scoop of the ingredients in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size. (Scallop Kakiage Recipe) * Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a bowl. Dip tempura lightly in tentsuyu sauce. Place the tempura on top of rice. * Tempura Udon/ Tempura Soba: Boil udon noodles/soba noodles (the boiling time varies depending on the types of noodles) and drain. Heat men-tsuyu in a pan and add the udon/soba noodles. Serve the udon/soba noodle soup in a bowl. Place tempura on top of the noodle soup. Tentsuyu (tempura dipping sauce)