Hi, I’m Francis,
the host of this show "Cooking with Dog."
Even if the weather is hot, I sometimes have a craving for this dish.
Today, we will be making Gomoku Ankake Yakisoba, a type of noodle dish with a thick savory sauce.
First, let’s make the sauce.
Combine the soy sauce, sake,
sugar,
oyster sauce,
pepper
and the water.
Mix all the ingredients well.
Next, let’s prepare the squid.
Make numerous diagonal cuts along the surface.
Only make shallow cuts
about halfway through the thickness of the squid,
making sure not to slice through it.
Rotate it 90 degrees
and make cuts perpendicular to the initial cuts.
This will make the squid tender
and help it to absorb the sauce later.
Then, cut it into bite-size pieces.
Now, let’s season the pork and seafood.
For the pork, sprinkle on the salt
and pepper.
For the squid and the sliced scallop, add the salt,
pepper
and the sake.
Rub the seasonings into the seafood.
Then, add the potato starch
and toss to coat.
This will give the squid and scallop a pleasant texture
and keep them from shrinking.
Now, let’s make the gomoku ankake yakisoba.
Heat a pan and add the vegetable oil.
Place the steamed yakisoba onto the pan
and loosen up the noodles.
Saute the noodles on medium heat.
When the bottom is golden brown, flip them over.
Thoroughly brown the other side.
Then, place the noodles onto a plate.
To keep them warm, cover the plate with aluminum foil.
Next, let’s cook the pork and seafood.
Add a small amount of vegetable oil again.
Place the pork slices, squid and scallop onto the pan.
Stir-fry the ingredients.
When they are almost cooked,
remove and place them onto a tray.
Now, add the vegetable oil
and the chopped ginger root.
Re-heat the pan on low heat.
Saute the ginger root to bring out its aroma.
Add the carrot, rehydrated dried shiitake mushroom
and the firm stalks of bok choy and napa cabbage.
Stir-fry the ingredients.
Then, add the leafy part of the bok choy and napa cabbage,
sliced bamboo shoot
and rehydrated jelly ear mushrooms also known as kikurage.
And continue to stir-fry.
And now, pour in the sauce
and submerge the ingredients.
Bring the sauce to a boil and cook the vegetables.
Then, add the pork, squid, scallop and the boiled quail eggs.
Now, turn off the burner
and thoroughly mix the diluted potato starch.
If the heat is too strong, the starch will instantly firm up
before it can be distributed.
Pour in the starch a little at a time
and adjust the consistency of the sauce.
Finally, add a dash of sesame oil for flavor.
Remove the aluminum foil from the plate.
Then, place the ingredients onto the noodles
along with the savory sauce.
Ta-da!
Microwave the noodles before cooking
so that the outside browns quickly
and the inside remains tender.
If the steamed noodles are not available,
boil fresh noodles to al dente.
The combination of the meat, seafood and vegetables gives this dish a delicious flavor.
Alternatively, you can place the ingredients on steamed rice
and enjoy as a donburi rice bowl.
Good luck in the kitchen!