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Yakisoba - New York Times, Minimalist
posted by phoxx47 on Sat, 2010-04-24 18:05
In February Mark Bittman - NYTimes, Minimalist featured this recipe:
http://www.nytimes.com/2010/03/03/dining/03mini.html?ref=dining
I have prepared it several times, quite like it, and think that it is going to be part of my rotation.
Might not be 'authentic' as Bittman freely admits.
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Confession time...one of my favorite kinds of yakisoba is the instant 'pour hot water in, wait 3 min, pour out of spout, mix, enjoy' kinds ^_^;
The Big Onigiri.
- Wherever you go, there you are. -
It was UFO yakisoba that introduced me to adding mayonnaise to my yakisoba a few years ago. All those years I had only been eating yakisoba with laver and benishoga (red ginger). I've been using a dab (ok, several dabs) of Kewpie ever since!
I've tried yakisoba sauce in the bottle and homemade. The base I enjoy the most is Sapporo Ichiban's dried noodle in the white packet. *hangs head in shame*
It's wonderful with a kick using shichimi togarashi. My husband prefers to fry it up with sriracha.
I love the tub instant kind as well! I know it's not that good for me, but I love them anyways. You're not alone!!
Cassaendra, I never thought of adding mayonnaise to noodles...tried it yesterday and it was yummy, I'm hooked!
There are not many savoury things that mayonnaise is not nice on. And it wouldn't surprise me to find that is was good on sweet things too!
Bronwyn
My blog is Food and Shoes
This seems like an opportune time to mention the 'mayora' phenomenon (マヨラー). A label for mayo junkies.
The phenomenon has its own wikipedia page, sadly, it's still to be translated from Japanese
http://ja.wikipedia.org/wiki/%E3%83%9E%E3%83%A8%E3%83%A9%E3%83%BC
This page has a list of popular items that mayora will put mayonnaise on and these include Rice, Pilaf, Yakisoba, Curry, Udon, Zaru soba, Sashimi, Sushi, Bread, Corned Beef, Natto and, yes, cake (it included okonomiyaki and takoyaki but I consider mayo to be fundamental to these foods, but then I am myself rather too fond of mayonnaise). Devoted mayora will even drink the stuff. Someone has put forward a theory that mayo rewards the eater with Beta-endorphins (β-endorphins are supposed to have 80 times the analgesic potency of morphine, so the theory must mean that those who eat it feel very relaxed and chilled out)
An English article about mayo addicts is here: http://web-jpn.org/trends01/article/020808fas_r.html
(just learned from here the tip about adding mayo to an omelet to make it fluffier - interesting.)
Sushi often comes with mayo on here, I definitely eat it on corned beef (or any meat) sandwiches, and it's mandatory on chips (French fries).
There's this video that shows that mixing up some plain maguro (the low-fat part of raw tuna, that is way cheaper than toro) with mayonnaise makes it 'taste just like toro!'
http://www.youtube.com/watch?v=k6esYs3MPOo
I don't know...I like maguro, and I like mayo, but somehow the combination doesn't appeal...
I remember my mother going on a mayo baking kick a few years ago. Makes for super moist cakes, breads, muffins, etc. Not exactly sure how to work that into an existing recipe, but if someone would like to try it out I am sure there are recipes on the internet.
Super fattening too, no doubt. Why are delicious things so fattening?
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