To overcome the heat in summer, Sobameshi is a really nice choice for everyone to take a look at. Sobameshi is an unique dish in Kobe, Hyogo. Sobameshi is known as a Japanese stir-fry noodle cooked with rice. This name is originated in the western region of Japan, in which Soba indicates “chukamen”- a noodle used to make yakisoba, and Meshi means cooked rice in this dish.
Now is the time to learn how to cook this wonderful dish for your
Sobameshi
summer!
Sobameshi is a good method for you to pass through the hot summer time. It is very easy to make and only costs you around 10 minutes to finish. So Why don’t you get started with it? In order to cook Sobameshi, you need an unique noodle called Yakisoba, rice, your choices of vegetables, maybe kimchi, pork and fried eggs.
Fristly, to prepare the yakisoba noodles, you take the block of noodles and cut it into 1-inch sections.The rest of the “work” consists of frying the ingredients in the pan, starting with rice, and then pork; after that slowly adding in the other ingredients. The last step is placing a fried egg on top of the dish. Now let’s enjoy it! Within kimchi, the dish would taste a little bit of spicy. The more kimchi you added, the spicier it is going to be; it only dependd on how much you want. By placing the fried egg on top is the extra bonus for your dish, when you are going to break the egg, you can enjoy the creamy yellow liquid sauce in each bite of your dish.
Spicy Sobameshi
Inspired by the Spicy Sobameshi recipe in Orange Page, February 17, 2010, p. 35
Makes 2 servings
1 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon oyster sauce
2 teaspoons vegetable oil
4 ounces (1/4 pound) bacon (I like thick sliced), cut into lardons (small strips)
3. 5 ounces (a generous 1/2 cup) kimchi, chopped
2 tablespoons beni shoga (thinly sliced pickled ginger)
1 package (5.6 ounces/160 grams) fresh yakisoba noodles, cut into 1-inch pieces
3/4 cup steamed Japanese rice (short grain white rice)
2 fried eggs
1. Make the sauce: In a small bowl, whisk the soy sauce, mirin, and oyster sauce together. Set aside.
2. In a 10-inch frying pan, heat the vegetable oil over high heat. Add the bacon lardons being careful to shield yourself from splattering oil, and cook them until they are cooked through and starting to brown. Add the kimchi and beni shoga, again being careful to shield yourself from splattering oil, and stir-fry for about 30 seconds.
3. Add the yakisoba noodles and steamed rice, and toss to mix. Then add the sauce to the frying pan made in step 1, and continue to stir fry the contents in the frying pan for about 2 minutes.
4. Divide the sobameshi between 2 plates and top each with a fried egg. Serve.
