Yaki Soba is an incredibly easy and rewarding quick meal anyone can make at home. You'll need the basics which can be found in your local asian market usually in the frozen or cooler refrigerators. Nowadays, everything comes with the seasoning you're supposed to use so don't miss out on this great opportunity to use it and even add a touch of your own favorite season. In this recipe, we added pork; feel free to make it with shrimp, beef or just with vegetables.
If you'd like to add an additional kick, add a little soy sauce to the sides of the cooking pan while it's hot; this will bring out an extra layer of flavor to your dish.
Enjoy and let us know how your Yaki Soba turned out!
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RU-vid.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
13 фев 2016
