Fried Soba / Yaki Soba

Soba makanan populer di Jepang. Bisa ditemui di hampir semua toko atau sepermarket juga pasar tradisional. Ada yang kering ada juga yang basah. Warnanya abu-abu gelap, kadang juga ada yang hijau tergantung campuran yang dipakai sebagai bahan pembuatnya. Yang hijau biasanya dicampur dengan teh hijau yang lainnya kebanyakan berwarna abu-abu.

Soba juga disajikan sebagai menu spesial di tahun baru. Dimakan pada malam tahun baru sebagai tanda keberuntungan dan kesehatan ditahun depan.

Soba (そば or 蕎麦, Soba^?) is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is not uncommon in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat.
Sumber : Wikipedia

By ingredients

• Tororo soba or Jinenjo soba – flavored with wild yam flour
• Cha soba – flavored with green tea powder
• Mugi soba – flavored with mugwort
• Hegi soba – flavored with seaweed
• Ni-hachi soba – soba containing 20% wheat and 80% buckwheat
• Towari soba or Juwari soba – 100% buckwheat soba

Sumber : Wikipedia

Salah satu makanan yang paling populer dari bahan soba ini adalah Yaki Soba atau Soba Goreng. Bahan utamanya soba dan ditambah dengan sayuran. Sayuran yang dominan adalah kol. Ada juga penambahan paprika merah, memang rada aneh. Jahe pun dimasukan sebagai bumbunya.

Untuk membuat soba goreng ini saya menggunakan soba basah, yang sudah dikemas dalam kemasan plastik sengan berat sekitar 130 gr. Saya pilih soba yang berwarba abu-abu gelap, karena belum pernah mencoba soba jenis ini.

Ingredient :

250 gr dried Soba
1 tablespoon sesame oil
2 tablespoons vegetable oil
300 gr mince pork ( I replace with mince chicken)
1 medium brown onion, but into eight wedges
1 clove garlic, crushed
1 teaspoon grated fresh ginger
10 cups (500 gr) finely shredded cabbage
1 medium red capsicum (200 gr), sliced finely
2 tablespoons pickled ginger (beni shoga)
2 teaspoons shredded dried seaweed (ao nori)

Sauce :
1 tablespoon sugar
1/2 cup (6 ml) mirin (I omit this)
2 tablespoons sake (I omit this)
1/2 cup (60 ml) japanese soy souce

How to Cook :

1. Cook noodles in large saucepan of boiling water, uncovered, untui just tender, drain.
2. Heat sesame oil and 1 tablespoon of the vegetable oil in a wok or large frying pan, stir-fry pork (i use chicken) over medium heat until browned lightly. Remove from wok, cover to keep warm.
3. In same wok, heat remaining vegetable oil, stir-fry onion, gralic and fresh ginger until onion softens. Add cabbage and capsicum, cook until tender. Add pickled ginger, pork (chicken), noodles and sause, toss to combine and reheat. Serve springklend with seaweed

SAUCE :
Heat combined ingredients in a small saucepan, stiring, until sugar dissolves

SERVES : 4
SOURCE : The Australian Women's Weekly - Cooking Class Japanese step by step to Perfect Result

Yang paling suka adalah ketika kita makan capsicum-nya, terasa banget ada sensasi lain. Seger..

Capsicum is a genus of plants from the nightshade family (Solanaceae) native to the Americas, where it was cultivated for thousands of years by the people of the tropical Americas, and is now cultivated worldwide. Some of the members of Capsicum are used as spices, vegetables, and medicines. The fruit of Capsicum plants have a variety of names depending on place and type. They are commonly called chili pepper, capsicum, red or green pepper, or sweet pepper in Britain. Capsicum in Australian English and Indian English. The large mild form is called bell pepper in the US. They are called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit).
Sumber : Wikipedia