Yaksoba

I’ve been meaning to put this recipe up for a long, long time. It’s an oldie but goodie from More with Less. I didn’t make it for a long time because I had in my head that Jason didn’t like cabbage. It seems that’s still true, but he does make an exception for this recipe.

Jason and I are doing another Whole 30 this month, so we left out the noodles (I guess that essentially makes this “Yak,” since “soba” refers to the noodles) and when serving passed the coconut aminos instead of soy sauce.

Ingredients:

  • 1 cup thin noodles (leftover noodles or spaghetti may be used; skip for Whole 30)
  • 2 tablespoons oil
  • 1–1 1/2 pounds beef sliced very thin (I buy what’s on sale)
  • 2 medium onions, cut in thin wedges
  • 2 medium carrots, sliced thin
  • 1/4 head cabbage, sliced in strips
  • 2 cups fresh bean sprouts (or 1 cup canned bean sprouts, drained; I sometimes use green beans instead of bean sprouts)

Directions:

1. Cook and noodles according to package directions.

2. Heat oil in skillet.

3. Brown meat.

4. Add vegetables in order given, stir-frying each a few minutes and adding salt and pepper with each addition. Vegetables should be crisp-tender.

5. Add noodles last and cook just long enough to heat through.

6. Serve on rice (not on Whole 30) or alone. Pass soy sauce (or coconut aminos).

Parent and Child in a Bowl

..or otherwise known as “Oyakodon” in Japanese. This is one of my favorite meals, and very quick to make — in fact, it was the first meal I cooked in our new home in Shizuoka! All of this should be available at a local Asian market or perhaps larger grocery stores (HyVee and the like).

Fish stock (a must-have in most Japanese dishes)
Mirin (sweet cooking sake)
Shoyu (soy sauce)
Sake (regular cooking sake)
1 medium onion
2-3 chicken breasts (parent)
3 eggs (child)
Rice (cooked)

**Note: the skillet you use for this dish must have a lid. If you don’t own a skillet with a lid, borrow one from a pot — I’m certain it won’t mind. :)

1. Thinly slice the onions and cube the chicken. Break the eggs into a bowl, beat, and set aside.
2. Sauce: not an exact science, and it will cook away as you simmer the meat, so don’t worry about it. Stir together some stock and water. Add about two parts soy sauce to the mirin and sake. Sip — does it taste a little fishy? It should.. but you can add more water/shoyu/whatever you like to get the taste you desire.
3. In a skillet, add chicken, onions, and sauce — bring to a slight boil, then lower the temp and simmer away about 1/2 to 2/3 of the liquid.. AND make sure the chicken is cooked through.
4. Take the beaten eggs and pour around the WHOLE SKILLET (I often forget this and just pour it into the middle — bad idea, but can be salvaged). The idea is to have egg over the top of the entire mixture. Cover the skillet with the lid of your choice and leave on the heat till the egg is cooked.

Serve over white rice.. and while you enjoy, ponder which came first: chicken or egg?