Yakisoba - New York Times, Minimalist

phoxx47
Bento-ing from: Signal Mountain › Tennessee › USA
Joined: 29 Jan 2009
User offline. Last seen 3 years 24 weeks ago.

In February Mark Bittman - NYTimes, Minimalist featured this recipe:
http://www.nytimes.com/2010/03/03/dining/03mini.html?ref=dining
I have prepared it several times, quite like it, and think that it is going to be part of my rotation.
Might not be 'authentic' as Bittman freely admits.

____________________________________

jfox

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.
maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 6 days 11 hours ago.
Re: Yakisoba - New York Times, Minimalist

Confession time...one of my favorite kinds of yakisoba is the instant 'pour hot water in, wait 3 min, pour out of spout, mix, enjoy' kinds ^_^;

____________________________________

The Big Onigiri.

- Wherever you go, there you are. -

Cassaendra
Joined: 9 Feb 2008
User offline. Last seen 2 years 28 weeks ago.
Re: Yakisoba - New York Times, Minimalist

It was UFO yakisoba that introduced me to adding mayonnaise to my yakisoba a few years ago. All those years I had only been eating yakisoba with laver and benishoga (red ginger). I've been using a dab (ok, several dabs) of Kewpie ever since!

I've tried yakisoba sauce in the bottle and homemade. The base I enjoy the most is Sapporo Ichiban's dried noodle in the white packet. *hangs head in shame*

It's wonderful with a kick using shichimi togarashi. My husband prefers to fry it up with sriracha.

Mel
Re: Yakisoba - New York Times, Minimalist

I love the tub instant kind as well! I know it's not that good for me, but I love them anyways. You're not alone!!

Tab
Bento-ing from: › Finland
Joined: 27 Oct 2009
User offline. Last seen 4 years 7 weeks ago.
Re: Yakisoba - New York Times, Minimalist

Cassaendra, I never thought of adding mayonnaise to noodles...tried it yesterday and it was yummy, I'm hooked!

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 33 weeks ago.
Re: Yakisoba - New York Times, Minimalist

There are not many savoury things that mayonnaise is not nice on. And it wouldn't surprise me to find that is was good on sweet things too!

____________________________________

Bronwyn

My blog is Food and Shoes

Stephanie
Bento-ing from: San Lorenzo › California › USA
Joined: 15 Jan 2009
User offline. Last seen 4 years 19 weeks ago.
Re: Yakisoba - New York Times, Minimalist

I remember my mother going on a mayo baking kick a few years ago. Makes for super moist cakes, breads, muffins, etc. Not exactly sure how to work that into an existing recipe, but if someone would like to try it out I am sure there are recipes on the internet.

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 33 weeks ago.
Re: Yakisoba - New York Times, Minimalist

Super fattening too, no doubt. Why are delicious things so fattening?

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 13 weeks ago.
Re: Yakisoba - New York Times, Minimalist

This seems like an opportune time to mention the 'mayora' phenomenon (マヨラー). A label for mayo junkies.

The phenomenon has its own wikipedia page, sadly, it's still to be translated from Japanese
http://ja.wikipedia.org/wiki/%E3%83%9E%E3%83%A8%E3%83%A9%E3%83%BC
This page has a list of popular items that mayora will put mayonnaise on and these include Rice, Pilaf, Yakisoba, Curry, Udon, Zaru soba, Sashimi, Sushi, Bread, Corned Beef, Natto and, yes, cake (it included okonomiyaki and takoyaki but I consider mayo to be fundamental to these foods, but then I am myself rather too fond of mayonnaise). Devoted mayora will even drink the stuff. Someone has put forward a theory that mayo rewards the eater with Beta-endorphins (β-endorphins are supposed to have 80 times the analgesic potency of morphine, so the theory must mean that those who eat it feel very relaxed and chilled out)

An English article about mayo addicts is here: http://web-jpn.org/trends01/article/020808fas_r.html
(just learned from here the tip about adding mayo to an omelet to make it fluffier - interesting.)

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 33 weeks ago.
Re: Yakisoba - New York Times, Minimalist

Sushi often comes with mayo on here, I definitely eat it on corned beef (or any meat) sandwiches, and it's mandatory on chips (French fries).

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 6 days 11 hours ago.
Re: Yakisoba - New York Times, Minimalist

There's this video that shows that mixing up some plain maguro (the low-fat part of raw tuna, that is way cheaper than toro) with mayonnaise makes it 'taste just like toro!'

http://www.youtube.com/watch?v=k6esYs3MPOo

I don't know...I like maguro, and I like mayo, but somehow the combination doesn't appeal...

Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

TitleAuthorAnswersLast Postsort icon
Sesame salad dressing Supertaster91 year 8 weeks ago
Authentic paella? maki101 year 9 weeks ago
IMPORTANT: If you have a blog on JustBento... maki21 year 11 weeks ago
Shiso - uses for this herb Loretta01 year 14 weeks ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo51 year 14 weeks ago