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Yakibuta (Char Siu) Soba

A variation of my brother in laws delicious soba recipe. I am a noodle person. This is a quick version of the Japanese-style char siu prepared on the stove top instead of slow roasting in the oven and a home made dashi broth. Use your favorite dashi and your favorite condiments. I like it just as is, plain and simple and so soothing.


Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: 35 minutes | Ready In: 45 minutes
Ingredients: Print   Add to cart
US Metric

1 (10-11 oz) pkg. dried soba noodles, cooked according to directions, drained

6 ½ c. water

½ c. Aloha shoyu

½ c. mirin (sweet cooking sake)

2 tsp. dashi no moto

1/2 large bunch green onion, 2-inch pieces, white parts only

1 c. dried bonito flakes

Yakibuta:

1 lb. boneless pork shoulder, 2-3-inch pieces

salt and white pepper, as needed

1 TB vegetable oil

2 TB Aloha shoyu

2 TB sake

1 TB oyster sauce

1 1/2 TB brown

1 tsp. miso paste

3 slices ginger

1 cloves garlic

1 star anise

1 cinnamon stick

 

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Cooking Process:

Season pork pieces with salt and pepper. In a saucepot over medium heat; brown pork in oil on all sides, about 10-15 minutes. Add remaining ingredients. Bring to a boil. Reduce heat; simmer until no liquid remains and pork is lightly glazed. Remove from saucepot; set aside. In a large saucepan over medium heat; combine water, soy sauce and mirin. Bring to a boil. Add white parts of green onion and bonito flakes; simmer 2-3 minutes. Remove from heat; let stand 10 minutes. Strain mixture.

how to serve:

For service: Divide soba into serving bowls; ladle soup over soba, top with sliced pork. Serves 3-4. 

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