Today’s post is my second Project Food Blog entry (see my first entry here). The challenge? “The Classics”. Each contestant must pick an ethnic classic that (s)he is unfamiliar with. We’re supposed to keep it as authentic as possible.
Ethnic food? Nothing new to me. Authentic ethnic meals? Okay, now you’re onto something. I make a lot of so-called “ethnic” dishes, but they are not usually true to the traditional recipe. I’m always modifying and Maggie-fying dishes, sometimes to the point that they are unrecognizable by the end. I always enjoy the outcome, but I will admit that I can’t follow a recipe to save my life. So this challenge is very… well, challenging for me (as it is supposed to be). The main reasons that I usually change a recipe are:
- I don’t have all the ingredients and I make substitutions
- I healthify recipes by reducing the amount of oil or adding extra vegetables
- I simplify recipes to make them quick and easy
My Challenge: Yasai Yaki Soba
Japanese food is a definite favorite for me, but I rarely make traditional dishes. I use a lot of Japanese ingredients, but I don’t make a lot of Japanese dishes. I leave that up to Bobby’s mom (one of my two favorite cooks – my mom being the other one). In my googling I came across a few recipes for Yasai Yaki Soba. I had to pick it because Bobby and I have an inside joke about Yakisoba (it involves a hysterical commercial they used to play on California TV). Turns out that I had almost all the ingredients needed and I only had to run out for 2 things: the garnishes.
Yasai Yaki Soba: What does it mean?
Yasai = vegetable. Yaki = from yaku, which means “to bake or to grill”. Yaki appears in a lot of Japanese dish names – teriyaki, sukiyaki, takoyaki, okonomiyaki. Soba = buckwheat noodles. I had a lot of trouble finding Japanese etymology resources online, so all I can offer are these definitions. (If you know of a good resource please let me know!) So this is a veggie noodle dish that is “grilled” in a wok (fried). This version happens to be macrobiotic (if organic eggs count) and vegetarian.
Yasai Yaki Soba: The Recipe & The Details
I set about setting up my ingredients.
The main source of panic for me for this recipe? The vegetable oil! I never use that much to stir-fry things. I got over it though; I had to follow the recipe to be authentic. That is the point of this challenge.
Yasai Yaki Soba Recipe (Serves 2)
- 6 ounces soba noodles (dry weight)
- 1 green pepper, sliced and chopped
- 1 large thinly sliced carrot (I used a mandoline)
- 1/2 cup sliced onion
- 3 garlic cloves finely chopped
- 2 eggs
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (mirin)
- 1 teaspoon sesame oil
Yasai Sauce Ingredients
- 2 tablespoons rice wine (mirin)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons freshly grated ginger (or 1/2 teaspoon ginger powder)
- pickled ginger
- sesame seeds (black or regular or both)
- Cook the soba noodles according to the package (usually 4 minutes in boiling water). Immediately rinse with cool water to stop cooking. Set aside.
- Beat the 2 eggs and mix in the seasoning ingredients. Add the veggies (pepper, carrot, onion, garlic) and then add the noodles (gently so they don’t break).
- Heat a wok over high heat for 1-2 minutes until it’s very hot (almost smoking), then add the vegetable oil. Add the noodly veggie egg mixture and cook for 4 minutes, stirring occasionally. Mix together the yasai sauce ingredients while the noodles are cooking.
- Remove from heat, add the yasai sauce (while still in the wok), and mix. Divide between 2 dishes and top with the garnishes – ginger and sesame seeds.
Yasai Yaki Soba: What was challenging?
I had a few difficulties with this…
- I followed the recipes to a T – I actually went out and bought the specific garnishes that the recipe called for. And those garnishes made this dish exactly the classic dish I was hoping for! I don’t usually do this, but maybe I am missing out. The little things really do make a difference.
- The oil content. When I stirfry I don’t usually use this much oil. I use enough, but I never take the risk of using too much and making it soggy with fat. I used the amount it called for, but it turns out I was probably right – Bobby and I both prefer it less oily.
- It didn’t have as many veggies as I usually use, and I was tempted to add more in. When I make noodle-veggie dishes, I always use at least half veggies (in terms of volume). This had more noodles than veggies, but it made me appreciate the simple flavor of the soba.
So this challenge was awesome in that it made me appreciate the fact that I am actually a very good cook (Bobby loved it), I don’t have to always make uber-healthy food, and it solidified my love for true Japanese cuisine. Thanks Project Food Blog!
I will remind you how to vote for me tomorrow. I will also be back either later today or early tomorrow with my weekly roundup – I was out all day yesterday and didn’t get to it.