00:00What happens when you mash up yakisoba and fried rice?
00:03Sobameshi is the ultimate carbon-carb comfort food.
00:06See the golden noodle crisp meets perfect rice grains?
00:10It's time to cook.
00:11For a printable version of this recipe, visit my website.
00:15Just google sobameshi's space search to find me.
00:17Let's start by getting everything ready so we can have a nice smooth cooking experience.
00:22Start by giving your vegetables a good wash and cut them into similar sized cubes.
00:28You'll need a quarter of a carrot, 150g of green cabbage, and 1 green bell pepper.
00:36Next, go ahead and grab your 150g package of yakisoba noodles.
00:40These pre-steamed noodles are absolutely perfect,
00:44and you can find them in the refrigerated section of Asian supermarkets.
00:48If you can't find them, no worries.
00:50Fresh ramen noodles work just as well.
00:53If you'd like to learn how to do so, check out my yakisoba video.
00:58Bite the noodle block into strips that are about 1-2cm wide.
01:02Of course, it's all about those perfect bite-sized pieces.
01:06As always, all ingredients and exact measurements for this recipe can be found in the description
01:11box below.
01:12Next, take 150g of thinly sliced pork belly and finely chop it.
01:17Here's where my recipe gets its secret ingredients.
01:20Mix together 1 tbsp of Worcestershire sauce, 1 tbsp of oyster sauce, 1 tsp of ketchup,
01:281 tsp of smoked paprika powder, and 1 tsp of curry powder mix.
01:35Yes, curry powder and smoked paprika. Before you call the flavour police on me, hear me out.
01:40I'm not trying to make curry here, I just like stacking these sneaky little notes of warmth and
01:46smoke that are almost unnoticeable but add important depth to my lighting.
01:51Time to start cooking.
01:53Heat a large non-stick pan over medium heat. Using a non-stick pan makes cleaning up easier for this,
01:59because you won't have any loose noodles stuck to the bottom.
02:03Add 1 tsp of cooking oil, and once it simmers, add 1 grated garlic clove
02:12and your chopped pork belly.
02:21Sprinkle on some salt and pepper, and let the pork sizzle until you see clear fat
02:27gathering around the edges. That rendered pork fat is going to flavour everything that follows.
02:34Push the pork and garlic to one side of the pan, crank the heat up to high,
02:39and slide the noodles into the empty space.
02:43Let them cook undisturbed until the underside is light golden brown, then mix.
02:49It's like a secret large bar for your noodles, so every bite has that satisfying snap,
02:56instead of creating soggy noodles. Once your noodles are lightly crispy,
03:01mix them together with the pork and add your diced bell peppers, cabbage and carrot.
03:11Sprinkle another bit of salt and stir everything so it cooks evenly, but still have some bite.
03:18I know it seems like peak vegetable territory, but give them heat and they collapse quickly.
03:23Plus some of my recipes are often light on the colourful stuff, so today we're making up for lost time.
03:30I'm using a 24cm deep pan today, but a slightly roomier one wouldn't hurt.
03:37Here's where we add the star ingredient that makes this a proper meshi rice.
03:43Add 150g of cooked Japanese short grain rice, then sprinkle in 1 tsp of Chinese style chicken bouillon powder,
03:501.5 tsp of dashi granules and 1.5 tbsp of sake. You can use day old cold rice, but
03:58it's not required.
03:59Give everything a good stir until the rice separates and everything is evenly coated and distributed.
04:07Time for that secret sauce we prepared earlier.
04:10Drizzle your premixed sauce evenly over the rice and vegetables.
04:14Give it a good stir until everything is nice and shiny, and coat it in the beautiful complex flavour.
04:28Finally, till the pan and pour soy sauce directly onto the hot surface so it sizzles and darkens before you
04:34fold it in.
04:35That little toast on the pan is the secret to getting the deep umami aroma.
04:53For the grand finale, toast in three tablespoons of tenka soup.
04:57Give it one last toss and mound the mixture onto a warm plate.
05:06Top it off with a shower of neat flakes and a dusting of au nori powder.
05:12And for a nice tangu touch, serve it with some red pickled ginger.
05:17If you really want to treat yourself, fry a sunny side of egg in a separate pan and place them
05:24right on top.
05:25Honey yolk becomes an instant sauce that ties everything together beautifully.
05:31And there you have it, Kobe's incredible fusion of yakisoba and fried rice.
05:36This dish is pure genius in its simplicity, combining the best of both worlds into one satisfying pan.
05:45Want even more delicious recipes? Grab my free cookbook from the link in the description.
05:51Okay, let's go over the ingredients one more time, and if you're ready to cook,
05:55grab the written instructions by clicking the full recipe box with a picture that's about to pop up on your
06:00screen.
06:06There we go, the link to the full recipe is on the screen for you now, and if you want
06:10to watch more similar videos,
06:11don't miss my yakisoba video popping up on your screen as well.
06:15Thanks so much for watching, and I hope to see you in the next one. Bye.
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