Shio Koji Yakisoba

Name: Shio Koji Yakisoba
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: ½ lb sliced pork belly ((cut into 1 inch (2.5 cm) pieces)); 1 Tbsp shio koji; 2 Tbsp neutral oil; 2 cloves garlic ((sliced)); 2 cups chopped green cabbage ((about 4 cabbage leaves)); 1 ½ cup bean sprouts; ⅓ cup julienned carrot; 3 servings yakisoba noodles ((13 oz, 375 g)); 1 Tbsp sake ((can substitute it with water)); 2 Tbsp water; 2 tsp soy sauce; 2 Tbsp shio koji; aonori seaweed ((sprinkling on top))

Shio koji's simple ingredients dramatically enhance the flavors for yakisoba, it adds nice umami flavor and elegant tastes to this classic Japanese noodle dish.

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Just One Cookbook

Ingredients

3 servings

½ lb sliced pork belly ((cut into 1 inch (2.5 cm) pieces))
1 Tbsp shio koji
2 Tbsp neutral oil
2 cloves garlic ((sliced))
2 cups chopped green cabbage ((about 4 cabbage leaves))
1 ½ cup bean sprouts
⅓ cup julienned carrot
3 servings yakisoba noodles ((13 oz, 375 g))
1 Tbsp sake ((can substitute it with water))
2 Tbsp water
2 tsp soy sauce
2 Tbsp shio koji
aonori seaweed ((sprinkling on top))

Steps

Put the pork belly in a bowl, add shio koji and marinate for 30 minutes.
Heat a wok or pan with oil over medium-high heat. When the oil begins to smoke, add the garlic and meat and stir-fry until the meat is no longer pink.
Add the cabbage, bean sprouts, and carrots into the wok and stir-fry until they are tender.
Add the noodles, sake, water, soy sauce, and shio koji. Continue to stir until the noodles are well blended with the seasonings and completely cooked through. Transfer to plates and sprinkle aonori. Serve immediately.
You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and in the freezer for a month.