Yakisoba

I've always found it weird how some Japanese dishes seem to engender intense obsession among both chefs and diners, while others don't Sushi chefs are known for their extreme discipline, craftsmanship and attention to detail, and their devotees are similarly discriminating to a degree that would terrify most chefs, particularly in our current era of TripAdvisor and Yelp. Ramen gets the same kind of treatment - ramen chefs are increasingly thoughtful and precise to satisfy increasingly discerning and demanding customers. I've even recently come across Instagram accounts devoted to documenting and evaluating the best potato salads in Tokyo. But what of yakisoba, the delightful but often overlooked stir-fried noodle dish? It doesn't seem to get much love - I guess it's because it's considered quite simple, really, something just about anybody could make. But that doesn't mean it can't be just as delicious as more fussed-over dishes; in fact, great yakisoba is a thing of beauty. Maybe someday not too far in the future we'll even have a Michelin- starred yakisoba shop. Until then... here's a pretty damn good recipe.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a wok or a big frying pan (skillet) over a high heat, add the onions and fry for a few minutes, until they are beginning to colour.

Step 2

Add the carrots, cabbage and mushrooms and fry for another few minutes, then add the sesame oil, dashi powder, soy sauce, ketchup, mirin, sake, mushroom ketchup and white pepper

Step 3

Let the liquid reduce slightly, then add the noodles and sesame seeds. Cook for a few more minutes to let the noodles soak up the sauce

Step 4

Serve in bowls, topped with the pickled ginger, spring onions and nori. You may also enjoy this topped with a tiny bit of hot mustard, or a drizzle of Vegan Japanese Mayo