Seafood Ankake Yakisoba

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Seafood Ankake Yakisoba

I often eat this in Chinese restaurants ✨

I tried to reproduce the taste of the shop at home 🎶

It also saves time because it uses cut vegetables

It is also recommended when you do not have time 🤭

Make sure to follow and make 🌿

If you think "I want to make it"

I'm happy 💬 like ♡ comments 😳

The point is below.

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Recipe for 2 people

· Yakisoba... 2 packs

・ Seafood mix... 1 pack (170g)

・ Cabbage mix... 1 pack

· Wood ear... your choice

[Seafood return water]

Water: 200 ml

・ Salt... 1 tsp

[Seasoning]

1 spoon of sugar

1 tablespoon spoon

・ Sake... tablespoon 2

・ Soy sauce: 2 spoon spoon

· Mirin... tablespoon 1

・ Sesame oil: 1 tablespoon

・ Oyster sauce: 1 tablespoon

· Ginger tube... 2 cm

Water: 400 cc

[Mizutoki Kataguri]

2 tablespoons of potato starch

・ Water... tablespoon 2

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How to make

Soak the wood ear mushrooms in water, and put the seafood mix in [seafood returning water] for 10 minutes to thaw

After returning the wood ear mushrooms, put them together.

Combine [seasoning] and [water-soluble kataguri]

Stir-fry yakisoba and serve on a plate

Bake seafood and wood ear mushrooms, add cabbage mix and fry.

Add seasoning and simmer over medium heat for 3 minutes.

Turn off the heat and add [Mizutoki Kataguri] while mixing, heat and thicken 🧑‍🍳

《 💡 POINT 💡 》

・ If you thaw the seafood mix as it is,

It tends to be watery and dry...! 🦐🐙

When returned in salt water, in an environment close to seawater

Umami is hard to escape and the texture revives ✨

Be sure to turn off the heat when 🙅‍♂️🔥

You can easily make ankake without being fooled

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In this accout,

I want to make Chinese as easy as possible ✨

I want to eat Chinese food that suits Japanese people

I want to eat Chinese food and get well ♪

If you like that, please follow me *: ･

@ yusuke.kitchen

# Awarded without permission # ankake # yakisoba # easy # recipe Happy Halloween!