Donabe steam-fry Curry Yakisoba

Here's another "Yakisoba" (Japanese stir-fry noodles) recipe with tagine-style donabe, "Fukkura-san". With the spicy curry and umami-rich oil-marinated sun-dried tomatoes, this completely vegan yakisoba can make even meat lovers happy. With the steam-fry effect of "Fukkura-san", the result is really fluffy smooth noodles. My kind of street-ey food.


Let the noodles stand-by in the lid of "Fukkura-san".


After sautéing the shiitake and garlic, add the cabbage.


Make piles of yakisoba noodles and bean sprouts. Pour the sauce and steam-fry.


To finish, add the sun-dried tomatoes and stir.

Curry Sun-dried Tomato Yakisoba

Ingredients: (2 servings)

10 oz (300 g) yakisoba noodles

(sauce)
2 teaspoons curry powder
1 teaspoon chicken powder
1 tablespoon soy sauce
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon ground black pepper
2 tablespoons sake
2 tablespoons water

1 tablespoon sesame oil
1 clove garlic, thinly-sliced
4 medium-size shiitake mushrooms, sliced
3-4 leaves cabbage, cut into strips
5 oz (150 g) bean sprouts
1/3 cup (80 ml) sliced oil-marinated sun-dried tomatoes, drained
1 scallion, thinly-sliced
"la-yu" chili oil (optional)

Procedure:

1. In the lid of "Fukkura-san", gently loosen the yakisoba noodles. Set aside.
2. In a small bowl, combine the ingredients for the sauce. Set aside.
3. Heat the sesame oil in the skillet of "Fukkura-san" over medium-high heat. Add the garlic and shiitake mushrooms. Sauté until the shiitake mushrooms are soft (2-3 minutes).
4. Add the cabbage and stir for 30 seconds. Add the yakisoba noodles to make a mound. Add the bean sprouts and spread over the noodles.
5. Drizzle the sauce all over the piled ingredients. Cover with lid and cook for 5 minutes.
6. Add the sun-dried tomatoes and stir. Cover again, turn off the heat and let it rest for 3 minutes.
7. Garnish with thinly-sliced scallion. Serve into individual bowls and drizzle a little "la-yu" if you like.

Happy donabe life.