yakisoba cooking Japan local food

Japan food cooking Oyakodon ( Chicken and Egg Rice Bowl)
Classic soul food of Japan, the literal translation of Oyakodon (親子丼) means “parent-and-child rice bowl.”



1 portion yakisoba noodles
2 tbsp yakisoba sauce
1 tbsp mayonnaise
50g pork
1/2 onion
1/8 white cabbage
1/4 green pepper
1 small carrot
aonori powdered seaweed
pickled shredded ginger
dried bonito flakes (optional)

How To cooking yakisoba

Begin by cutting the pork into small slices. Cut the carrots and pepper into thin slices and roughly chop the onion and cabbage.

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Stir fry the pork until browned, then add the other vegetables except for the cabbage and cook until tender.

Add the cabbage after the other vegetables are ready.

Add the noodles to the pan, then mix together while adding the yakisoba sauce.
Once it is ready, sprinkle over aonori (powdered seaweed) and top with shredded pickled ginger. For extra flavour you can add dried bonito flakes and mayonnaise.

Japanese Food Culture top10 1/2
Centuries before Japanese people were eating sushi, they first enjoyed raw fish without the rice. While the name “sashimi” refers to any thinly sliced raw food, including raw beef (gyuu-sashi), and even horse (basashi), fish and seafood are the most popular varieties.