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1
Reconstitute the dried shiitake and wood ear mushrooms.
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2
If you can, let the shiitake soak for 6 hours before using.
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3
Once they have reconstituted, cut them into bite-sized pieces.
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4
Save the liquid from the shiitake mushrooms to use for the ankake sauce.
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5
Prepare the squid and cut it to pieces shaped like pine cones.
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6
Husk and de-vein the shrimp.
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7
Separate the core from leaves of the bok choy and the Chinese cabbage.
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8
Cut everything into bite-sized pieces.
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9
Cut the carrot into 2 mm thick and parboil for 2 minutes.
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10
Bring the pork to room temperature.
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11
Rub in the seasoning ingredients well to add flavor.
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12
Rub the seasoning ingredients into the shrimp and squid as well.
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13
Let marinate for at least 15 minutes.
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14
Combine the ingredients to make the ankake sauce and stir well.
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15
Heat in a separate pot.
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16
Prepare just the right amount of the ingredients for the dish.
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17
Also prepare the katakuriko slurry and the sesame oil.
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18
Microwave the yakisoba noodles for 30 seconds to soften.
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19
Put vegetable oil in a warmed wok and fry the noodles until both sides become browned and crisp.
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20
Add some more vegetable oil to the wok and heat it up until 150C.
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21
Fry the pork, seafood, carrots, the core of the bok choy, and Chinese cabbage until cooked through.
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22
Remove from the wok.
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23
Put the ankake sauce into the wok and bring to a boil.
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24
Once boiling, add the previously cooked vegetables and let simmer.
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25
After the flavors have saturated the vegetables and it has been simmering for about 1 minute, add the leaves of the vegetables and the mushrooms.
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26
When the vegetable leaves have become tender, add the katakuriko slurry to thicken the sauce.
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27
When it becomes as thick as you would like, swirl in some sesame oil.
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28
Pour it over the fried yakisoba noodles.
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29
Top with a boiled quail egg, and enjoy.
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30
Here's a recipe for easily making boiled quail eggs.
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31
Chicken stock.
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32
Here is how to make your own dried shiitake mushrooms.
