Yakamish Food

YAKAMISH

Yakamish image

My Mom always made this when she had left over rice. It is simple and easy to make, but tastes wonderfull.

Provided by Mad Dog 63

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup onion
1/4 cup butter
1 lb round steak, cut in strips
1 1/2 cups shredded carrots
2 cups cooked rice
salt and pepper

Steps:

Fry onion and steak in butter until steak is just browned.
Season to taste with salt and pepper.
Add carrots and rice.
Mix until heated through.
You may add soy sauce to taste (optional).

Nutrition Facts : Calories 393.4, Fat 16.2, SaturatedFat 8.9, Cholesterol 95.1, Sodium 169.4, Carbohydrate 31.6, Fiber 1.6, Sugar 2.3, Protein 28.6

YAKISOBA (焼きそば)

Yakisoba (焼きそば) image

Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce. My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.

Provided by Marc Matsumoto

Categories Entree

Time 10m

Number Of Ingredients 14

Ingredients

230 grams fresh yellow noodles ((such as ramen))
2 teaspoons vegetable oil
100 grams pork belly ((or bacon, thinly sliced & chopped))
100 grams onion ((~1/2 small onion, sliced))
100 grams cabbage ((~2 leaves, chopped))
60 grams carrot ((~1/2 carrot, julienned))
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1 tablespoon oyster sauce
1/2 tablespoon honey
¼ teaspoon white pepper
1 tablespoon vegetable oil
Aonori ((for garnish))
Benishoga ((for garnish))

Steps:

Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl.
Heat a large heavy-bottomed frying pan or griddle over high heat until hot. Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat from the pork has started to render out.
Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don't need to be fully cooked through yet).
Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles.
Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize.
Plate the yakisoba and sprinkle with aonori and benishoga to garnish.

Nutrition Facts : Calories 568 kcal, Carbohydrate 67 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 24 mg, Sodium 831 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

YAKAMISH

YAKAMISH image

Categories Beef Stir-Fry Dinner

Yield 4 people

Number Of Ingredients 10

Ingredients

1 head of cabbage cut into chunks or 1 bag of pre-shredded slaw mix
1 lb ground beef
1 medium onion, diced
3 medium carrots cut into discs
2 stalks celery
2 tbsp Sesame Oil
3 cloves garlic minced
2 eggs mixed well
Soy sauce to taste
1 cup rice prepared (makes more)

Steps:

It's best to prep all ingredients before starting including preparation of rice. Heat sesame oil on medium high heat in wok or large skillet. Add garlic and cook until well browned, stirring constantly. Add onions, celery, and carrots. Cook until vegetables are tender, then remove and put aside. Brown beef in same pan and drain fat if necessary. Return vegetables and stir well. Add cabbage and stir well. Reduce heat to low and cover until rice is near done stirring occasionally. Remove lid and make bare circle in the middle of the pan. Pour eggs into circle and cook until beginning to firm stirring to avoid sticking. Stir into the rest of the mix. Replace lid for a few minutes until egg is cooked throughout. Add rice slowly until it blends with the other ingredients. Don't add too much rice. Season with soy sauce while in the pan and then stir once more before serving. Serve with soy sauce as an option.

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