Yakisoba Fruit Yakisoba Macarrão Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Yakisoba Fruit Yakisoba Macarrão Also known as Kaisen yakisoba.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Kaisen yakisoba
The yakisoba seafood noodles are a typical dish of Japanese cuisine that has won the taste of people around the world. With a combination of fresh ingredients and a unique flavor, this dish is a delicious option for those who appreciate Eastern cuisine.
The yakisoba is a dish that consists of fried pasta with vegetables and meat, usually served with soy sauce. However, the seafood version is a variation that uses fresh seafood such as shrimp, pulp, chickenpox and mushrooms, as well as vegetables such as cabbage, carrots and onions.
To prepare this dish, seafood and vegetables are swallowed in a pan with a little oil until they become soft. Then pre-cooked pasta and soy sauce are added, which gives the characteristic taste of the dish. The pasta is fried along with the other ingredients, creating a combination of textures and flavors.
One of the most striking features of the yakisoba of seafood is its versatility. In addition to the ingredients mentioned, it is common to add other seafood such as vieiras and vieiras, and also vegetables such as peppers and mushrooms. The important thing is to use fresh and quality ingredients to ensure an authentic taste.
Furthermore, seafood yakisoba is a dish that can easily be adapted to different tastes and food restrictions. For example, it is possible to use gluten-free pasta for people with intolerance, or replace meat with tofu for a vegetarian option.
With its combination of ingredients and flavors, seafood yakisoba is a complete and nutritious option for any meal.In addition, it is a dish that can be easily prepared at home, being a great option for those looking for a tasty and healthy meal.
Therefore, if you are a fan of Japanese cuisine or are looking for new flavors, don’t forget to try the yakisoba of seafood
Origin and history of Macarrão Yakisoba de frutos do mar
The yakisoba of seafood is a popular dish of Japanese cuisine, which has received influences from Chinese cuisine. Its origin is uncertain, but it is believed to be an adaptation of a Chinese dish called chow mein, which was brought to Japan by Chinese immigrants. The word "yakisoba" literally means "fried pasta" in Japanese, and the dish consists of pasta cooked with vegetables, meat and seafood, usually shrimp, powder and pulp. Its popularity grew during World War II, when it became an affordable and nutritious option for the Japanese population. Today, the yakobais of seafood is a common dish in street food restaurants and fairs across Japan and is also appreciated in other countries around the world.
About the recipe
- Name of the plate: Yakisoba Fruit Yakisoba Macarrão
- Name of the dish in English: Seafood yakisoba noodles
- Name of the plate in Japanese: 海鮮焼きそば
- Name of the Romanian dish: Kaisen yakisoba
Information about preparation
- Time to prepare: 10 minutes
- Time of Cooking: 10 minutes
- Difficulty: MEDIUM
- It suits: 4 people
- Occasions: Winter, Summer, Spring, Autumn, Main Meals
Ingredients – Ingredients
Check out the necessary and optional ingredients Yakisoba Fruit Yakisoba MacarrãoIt makes sense to improvise
- 400g of Yakisoba pasta
- 300g of seafood (lulas, vieiras, peeled shrimp or other of your choice)
- 320g of cabbage
- 40 g of carrots
- 1/2 of onions
- 1 cup of rated garlic
- 1.5 tablespoons of garlic oil
- 100ml of Yakisoba sauce
- 2 tablespoons of lemon juice
- A bit of powder of algae aonori
- The Optional Ingredients:
- 1 cup of soup
- 1 tablespoon of mascavo sugar
- 1 tablespoon of soybean oil
- 1/2 red pepper in cubes
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Yakisoba Fruit Yakisoba Macarrão. Follow the instructions below in the preparation mode or step by step.
Preparation mode:
Start by cutting the ingredients into smaller pieces: cabbage (320g), carrots (40g), onions (1/2 unit) and seafood (300g).
Heat 1.5 tablespoons of salmon oil in a stove and add the vegetables and seafood.
Add the yakisoba pasta (400g) to the pan together with a glass of water, Yakisoba sauce (100ml) and lemon juice (2 tablespoons).
Cook everything for a few minutes until the pasta is soft and absorbs the sauce.
When you are ready, serve on a plate and spray a little powder of aonori algae on top to decorate.
