焼きそば

焼きそば

Hello, everyone! I’m Shima Tassin. Today, I’m going to make yakisoba. I often make yakisoba at home but use store-bought pre-cut vegetables today. When I have a lot of vegetables at home, I chop them myself, but when I’m busy, using pre-cut vegetables makes cooking easier. I decide whether to use fresh or pre-cut vegetables depending on what I have in the fridge. Now, let’s start cooking! For ingredients, I have store-bought yakisoba noodles with sauce included for four servings. Since my children are still small, I usually make four servings of yakisoba,
even though we’re a family of five. I’ll be using these noodles along with pre-cut vegetables. This mix is called “Cabbage Stir-fry Mix.” Since it doesn’t contain bean sprouts, I added some separately. I have many vegetables today —350g of pre-cut vegetables and 200g of bean sprouts. If you want to eat more vegetables,
feel free to add more! For meat, I’m using 230g of sliced pork belly today. This is a sliced pork belly, but you can use any meat. Pork scraps, chicken —whatever you have at home
and feel like using that day is fine! Alright, let’s get started. First, we’ll stir-fry the vegetables. Since today’s pre-cut vegetables are labeled
“ready to use without washing,” I’ll use them as they are. First, add some oil to the pan —about a little more than a tablespoon. If you use too little oil,
stir-frying will be more challenging, so adjust the amount
based on how many vegetables you use. Turn on the heat to medium and start stir-frying. Add both the pre-cut vegetables
and bean sprouts together. I’m using a lot of vegetables today. Since my pan is this size, I could stir-fry them as is, but it would take a long time. So, I’ll quickly turn up the heat
to speed up the process. However, if the heat is too high, only the parts of the ingredients
touching the pan will cook, making them prone to burning. Also, the heat distribution becomes uneven. So, it’s best to stir-fry over medium heat or slightly higher than low-medium heat. Now that I hear some sizzling, I’ll coat the ingredients with oil. With this many vegetables,
stir-frying them evenly can be tricky. So, gently mix the vegetables before the pan gets too hot
to ensure they are coated with oil. Once they reach this state,
I’ll add water and cover the pan. I only added about a tablespoon of water. Cover the pan and let the steam help cook the vegetables over medium heat. If you add too much water, the texture will become soggy, so just a little water and a short steaming time are enough. After about 30 seconds,
flip the ingredients to mix them. Repeat this process. Since the pre-cut vegetables are all different sizes and some cabbage stems are left intact, stir-frying them evenly can be tricky. If you just stir-fry them as is, smaller cabbage pieces may burn while the thicker stems stay raw. If the vegetables are different sizes,
move the pan like this while cooking. How many times you do this
depends on how many vegetables you use. I’ll stir-fry until the vegetables are mostly cooked. Taste as you go and adjust the cooking time accordingly. Since I covered the pan earlier, the vegetables cook more quickly, so it’s best to stop cooking them slightly
before they are entirely done. Even after turning off the heat, the residual heat will continue to cook them. So, removing them while they’re still slightly firm
is ideal. Now, the vegetables are cooked to this level. This is just right, so I’ll transfer them to a colander. As you do this, you might notice some moisture
from the vegetables. They should still have a nice,
crisp texture with a light cook. Next, before stir-frying again, I need to clean the pan. Since the pre-cut vegetable mix contained
some finely chopped pieces, removing them will prevent them from burning. If you don’t want to wash the pan thoroughly, wipe it with a paper towel. Now, I’ll warm up the noodles in the microwave. Before microwaving,
I’ll poke a small air hole in the package. If you’re concerned about microwaving the package directly, transfer the noodles to a plate first. I’ll microwave them for about 4 minutes
until they’re lightly warmed. Since microwaving can cause uneven heating, it’s a good idea to rearrange the noodles halfway through. Next, I’ll cut the pork. First, I’ll pat off any excess moisture on the surface. I’ll season the meat directly in this tray. I’ll cut the pork into bite-sized pieces, but since meat shrinks when cooked, I’ll make them slightly larger than bite-sized. Then, I’ll season the pork with salt and pepper. The pork is the most flavorful part of this yakisoba. It adds a delicious umami punch to the dish. Since the meat is the most flavorful
and delicious ingredient in yakisoba, I season it well with salt and pepper. To balance the overall flavor of the yakisoba, the vegetables should be fresh and juicy, while the noodles should be well-coated with sauce. The taste might become monotonous if these were the only ingredients, so the meat adds a flavorful accent. As you eat, if you get two pieces of pork in a bite,
it feels extra flavorful, but if there’s none, the dish feels a bit lighter. That’s why the pork is a crucial accent, so be sure to season it well with salt and pepper. The amount of pepper is up to your taste. It’s a bit of extra effort, but since I’m using pork belly, I’ll separate the slices one by one now. If there’s still some oil left in the pan
from stir-frying the vegetables, you can use that. I’ll add just a little more oil —about half a tablespoon. Set the pan over high heat and spread the meat as much as possible. This step takes a little effort, but by spreading the meat out, more of its surface will develop a nice sear, enhancing the umami flavor. If you find this tedious,
you don’t have to be too strict about it, but if you have time, I recommend spreading the meat out for better results. As the meat cooks, move the pan slightly to ensure all areas get heat evenly. Keep the heat high, but if you notice too much smoke, the heat is too intense, so adjust accordingly. The ideal heat level can vary depending on the size
of your pan,so make adjustments as needed. However, try to maintain high heat to sear the meat quickly while keeping it tender and juicy. Avoid touching the meat too much —just let it sear in place. Let’s check the other side. As you can see, it has developed a nice sear. This browned surface is packed with umami, and there’s a noticeable flavor difference
between meat with this color and meat without. Looking from above, you can see that most of the meat is already cooked. Some areas are slightly pink,
but overall, it’s nearly done. Flip it over once the meat reaches this stage, but avoid cooking it further. Even if only one side has a good sear, it tastes fantastic. Next, I’ll lightly coat the meat with the sauce. This yakisoba sauce powder has a fine texture
and tends to clump, so sprinkle it evenly over the meat. The goal is to give the meat a slight seasoning
of the sauce. Since there’s a lot of oil in the pan, I’ll strain it with the vegetables to remove the excess. Now that the noodles are warmed, I’ll add them to the pan. It’s best to lightly loosen the noodles
while cooking to help them develop a nice sear. This process removes excess moisture and enhances the wheat’s aroma and flavor. Spread the noodles in the pan and let them sear gently on the surface. You might hear a sizzling sound—that’s good. However, if you cook them too much, they can become too firm, so a light sear is enough. Once the noodles have been spread out and lightly seared, add the remaining sauce and mix well. Make sure everything is evenly coated. Once thoroughly combined, return the vegetables and meat to the pan and quickly mix everything. And that’s it! Now, let’s plate the dish. You can serve individual portions, but I’ll present it on a large plate
or serve it straight from the pan. Today, I’ll use this large silver tray. I explained everything quickly,
so let me summarize the key points again. The vegetables in yakisoba provide
a refreshing, crunchy texture, an essential accent to the dish. To preserve this crunch, stir-fry them quickly. Since I used more vegetables today, I added a little water and covered the pan
to steam them briefly, ensuring they remained crisp. I didn’t add any seasoning to the vegetables. The meat is a crucial ingredient
that adds depth to the yakisoba’s flavor, so I seasoned it well with salt. To maximize its umami, I seared it properly and made it a flavorful highlight of the dish. Warming the noodles in the microwave (or another method) before cooking helps loosen them up and speed up the process. After that, I lightly seared them in the pan
to give them some texture. I also added some of the sauce to the meat. This was to create a unified flavor throughout the dish. While the meat can be seasoned with salt, the balance can feel off if only the noodles have sauce. Coating the meat with about half a packet of sauce
makes the dish more cohesive. Finally, I mixed the remaining sauce with the noodles
and gently combined everything to finish. Today, I made yakisoba using pre-cut vegetables. Yakisoba is a simple dish everyone in my family can make, and we eat it often because it’s quick, affordable, and a staple meal. The ingredient list is in the description box. That’s it for today. See you next time!

今回は市販の焼きそばとカット野菜を使った焼きそばをご紹介します。
焼きそばもパスタも１人分つくるのと４人分つくるのでは状態が変わってしまったりしやすいのですが、たくさんの野菜をシャキッと炒める方法などもご紹介していますので、野菜炒めや中華の炒め物などにも応用できます。
私は豚バラ肉で作ることが多いですが、ロマンは鶏肉で作ります。

焼きそば

材料　４人分

焼きそば　４人分(ソースがついているもの)
カット野菜　１パック(350g)
もやし　１パック(200g)
豚バラ肉　230g
塩
胡椒
サラダ油

※野菜や肉の量は好みで加減してください！

– – – – – – –

公式アカウント

https://www.youtube.com/@タサン志麻/?sub_confirmation=1

@shimatassin

https://www.instagram.com/shimatassin_officielle
https://x.com/ShimaTassin