Spicy Sobameshi
- 1 1/2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon oyster sauce
- 2 teaspoons vegetable oil
- 4 ounces (1/4 pound) bacon (I like thick sliced), cut into lardons (small strips)
- 3. 5 ounces (a generous 1/2 cup) kimchi, chopped
- 2 tablespoons beni shoga (thinly sliced pickled ginger)
- 1 package (5.6 ounces/160 grams) fresh yakisoba noodles, cut into 1-inch pieces
- 3/4 cup steamed Japanese rice (short grain white rice)
- 2 fried eggs
- Meat
- Bacon (4 ounces)
- Condiments
- Mirin (1 tablespoon)
- Oyster sauce (1 teaspoon)
- Soy sauce (1 1/2 tablespoons)
- Cooking & Baking
- Vegetable oil (2 teaspoons)
- Pasta & Grains
- Japanese rice (3/4 cup)
- Yakisoba noodles, fresh (1 package)
- Refrigerated
- Eggs, fried (2)
- Other
- 3. 5 ounces (a generous 1/2 cup) kimchi, chopped
- 2 tablespoons beni shoga (thinly sliced pickled ginger)
Preparation
Read recipe preparation on lafujimama.com
Social Stats
25.4Rating
1-100
1-100
1Tweets
10Facebook
Shares
Shares
1StumbleUpon
Views
Views
11PinterestPins
Recipe Stats
Published March 3, 2010 (2 years ago).
4 people saved this recipe.
