Yakisoba & hiyashi chuka

Thanks to Chef Seiji Kamura and The Maya Kitchen for these recipes of some of our favorite Japanese dishes:

Yakisoba

2 tablespoons oil

80 grams pork, thinly sliced

20 grams onion sliced 

30 grams carrots, strips

60 grams cabbage, sliced into 2”

20 grams shimeji mushroom 

1 piece dry shitake, pre cooked, slice thinly 

60 grams mongo sprout, washed and cleaned

3 tablespoons soy sauce

dash of michi for spice powder

2 tablespoons salt/pepper to taste

2 tablespoons sesame oil

30 grams naruto

120 grams ramen noodles 

Heat oil in pan. Add pork, onion, carrots, cabbage, shitake, shimeji, togue, and half cook then put noodle season with sauce, salt and pepper to taste, sesame oil and sake. Half cook then serve. 

Hiyashi Chuka Dressing

100ml. soy sauce

100ml. vinegar

35g sugar

50ml. sesame oil

4 pieces garlic heads, pressed

Press garlic and add all the ingredients and marinate for 1 hour. Strain and use as dressing. Serve with Hiyashi Ramen Noodle

Hiyashi Ramen Noodles

140g noodle 

1 piece Japanese cucumber, sliced into strips

60 grams chashu (braised pork belly) 

1 piece crab stick 

egg (crepe egg)

10 grams wakame (sea vegetable)

Boil noodles for 3 minutes. Transfer to ice-cold water then drain. Plate noodle, garnish with cucumber, egg, chashu, crab stick and wakame. Just before serving, drizzle hiyashi chuka dressing.