Yakisoba Noodles

 

Yakitori Tofu with Yakisoba Noodles

 

I use Japanese "Chukasoba" noodles (Available at Sprouts) for making delicious Yakisoba noodles. I use a variety of multi-colored vegetables and throw in some tofu for protein boost. Feel free to use any protein of your choice.


Yakisoba Noodles
Ingredients
1 Chukasoba Noodles
salt to taste
A dash of Soy sauce or teriyaki sauce
1 tsp rice vinegar
Few drops of toasted sesame oil

Prepare Vegetables & Tofu
few florets of broccoli
1 green bell pepper, sliced
1 red bell pepper, sliced
2-3 baby bok choy, sliced
A handful of sugar snap peas
1 carrot, peeled & cut into matchsticks
1 block Tofu, grilled and cut into pieces

Tempering
1 tbsp. oil
1 tbsp. ginger-garlic paste
2 red chilies

Garnish
2 scallions/spring onions, cut into 2" pieces
Freshly ground black pepper

Method
1. Prepare chukasoba noodles according to the package instructions. Set aside.

2. In a wok, heat oil. Add ginger-garlic paste and red chilies. Add white parts of onion. Stir fry.
3. Add vegetables one after the other. Do not overcook.
4. Add cooked, drained noodles, tofu pieces, soy or teriyaki sauce, sesame oil, salt, rice vinegar.

5. Stir fry.
6. Add spring onions.
7. Sprinkle black pepper powder

Note
1. The vegetables should not be overly cooked.


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Yakitori Tofu

Yakitori Tofu

After making Yakitori Chicken successfully, I moved on to make its vegan/vegetarian counterpart. Use extra firm tofu and wrap it in wads of paper towel to drain the excess moisture.

Yakitori Tofu
Tofu Skewers Japanese Style
Ingredients
About 1/2 block of extra firm Tofu, drained and cut into 24 pieces
24 Spring onion pieces (Do not use green leaves)

Marinade
1/4 cup Teriyaki sauce
1 tbsp. rice vinegar
1 tsp chili garlic paste (optional)
1/2 tsp turmeric (optional)
1 tbsp. finely grated ginger

Cooking Spray

Garnish
2 tsp white sesame seeds

Method
0. Place half of Tofu slab on paper towels lined up with colander. Keep the colander on another pot to drain off excess moisture. Place few more paper towels on top. Place a weight on top. Keep aside for 4-5 hours.
1. Whisk the marinade. Cut drained tofu slab into about 24 bite sized pieces. Add tofu pieces to the marinade. Cover and set aside in the fridge for about 6 hours.
2. Thread small skewers alternating with marinated tofu cubes and spring onion pieces. Shake off excess marinade before threading the tofu pieces
3. Heat cast iron grill. Spray some oil using cooking spray. Let it be really hot before keeping the skewers.
4. Place skewers carefully. Cook for about 3 minutes per side till grill marks appear on the tofu. Keep turning from all over so it's uniformly cooked. Baste with marinade if needed.
5. Take off the grill. Sprinkle some sesame seeds on top.

Note -
1. I use a cast iron grill pan on the usual gas stove.




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Yakitori Chicken

Gudiya has started loving Japanese flavors these days. I wanted to make Yakitori Chicken for her. But all the recipes that I had come across, had either alcohol or Sake - Japanese wine. Finally, I decided to use Whole Foods brand Teriyaki Sauce. I think it worked out pretty well.

Yakitori Chicken (8 Skewers)

Japanese Grilled Chicken Kabobs
Ingredients
1 lb Boneless, skinless chicken - preferably organic
24 Spring onion pieces (Do not use green leaves)

Marinade
1/4 cup Teriyaki sauce
1 tbsp. rice vinegar
1 tsp chili garlic paste (optional)
1/2 tsp turmeric (optional)
1 tbsp. finely grated ginger

Cooking Spray

Garnish
2 tsp white sesame seeds

Method
1. Whisk the marinade. Keep 2 tbsp. aside for basting. Cut chicken into about 24 bite sized pieces. Add chicken pieces to the marinade. Cover and refrigerate for about 6 hours.
2. Thread small skewers alternating with marinated chicken cubes and spring onion pieces. Shake off excess marinade before threading the chicken pieces
3. Heat cast iron grill. Spray some oil using cooking spray. Let it be really hot before keeping the chicken skewers.
4. Place skewers carefully. Cook for about 3 minutes per side till grill marks appear on the chicken.

5. Baste with the reserved marinade.
6. Broil in oven for about  3 minutes, making sure that the chicken is cooked perfectly.
7. Sprinkle some sesame seeds on top before serving.

Note -
1. Reserve marinade for basting separately. Do not use the same marinade where chicken was marinating for basting as it had raw chicken and it may contaminate cooked food.
2. Obviously, turmeric powder is not a Japanese ingredient. But I like to use it along with chicken and seafood items due to Indian culinary training! Please use your own preference.
3. I used cast iron grill pan which goes in the oven.
4. I used the same recipe for making Yakitori Tofu. I will post it soon.

Yakitori Chicken with Japanese Noodles

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