Instead of pork belly slices, she sometimes used Japanese sausages and ground pork, and my favorite was the combination of ground pork and squid/calamari. My mom often changes up the ingredients used in the recipe. It’s also great for dinner, but personally, I always associate yakisoba with a weekend lunch dish. My mom and I would prep the ingredients and everyone gathered around the Japanese hot plate (portable indoor griddle) and cook yakisoba together. When I was growing up in Japan, yakisoba often appeared on our weekend lunch menu. In the US, you can find yakisoba commonly included on the menu at Japanese grill teppanyaki restaurants or street vendors at Japanese Obon or cherry blossom festivals.
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