Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, salt-flavored yakisoba noodles with shio-kombu and salmon flakes. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Salt-flavored Yakisoba Noodles with Shio-kombu and Salmon Flakes is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Salt-flavored Yakisoba Noodles with Shio-kombu and Salmon Flakes is something that I have loved my whole life.
Yakisoba is a classic Japanese noodle dish with a salty, sweet and sour sauce. Yakisoba noodles have become quite the staple in our home. We love ordering takeout just like the next family, but this recipe is so quick we can whip it up before a delivery order could even arrive.
To begin with this recipe, we have to first prepare a few components. You can cook salt-flavored yakisoba noodles with shio-kombu and salmon flakes using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Salt-flavored Yakisoba Noodles with Shio-kombu and Salmon Flakes:
- Take 1 pack Yakisoba noodles
- Make ready 1 small handful Shio-kombu
- Get 1 1/2 tbsp Salmon flakes
- Get 1 tbsp Sesame oil
- Make ready 1 Additions (shiso leaves, green onions etc.)
- Take 1 dash Salt and pepper (if needed)
Shio Kombu is a traditional Japanese food consisting of thin strips of salted kelp, as "Shio (塩)" means salt in Japanese. The processed food is made by simmering down Kombu or edible kelp with Shoyu or soy sauce. Once the seaweed is cooked and dried, the soy sauce changes into crystalline salt on the. This shio yakisoba recipe is for a lighter version of standard yakisoba noodles, complete with a salt-based sauce seasoned with a touch of lemon.
Instructions to make Salt-flavored Yakisoba Noodles with Shio-kombu and Salmon Flakes:
- Rub the noodles over the bag. This makes it easier to untangle the noodles when stir frying.
- Heat a frying pan and add the sesame oil. Put in the noodles, shio-kombu and salmon flakes and stir fry.
- Taste, and add salt and pepper if needed.
- Transfer to a serving plate and top with whatever you like. (I recommend julienned shiso leaves.)
- This is a version with udon noodles.
Mellower in flavour than standard yakisoba, this variation uses garlic, black pepper, and lemon for a subtle umami taste with a hint of spice and citrus. Note that while most yakisoba noodles do not require pre-cooking, they can be difficult to break up right out of the package. I was a little skeptical, but when I tasted it, I knew it was correct. The Worcestershire sauce adds that signature flavor and tang that you know and love in a good yakisoba. The kombu kelp broth goes very well with miso soup and adds depth of flavor.
So that is going to wrap this up for this special food salt-flavored yakisoba noodles with shio-kombu and salmon flakes recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
