1 cup of water
4 tablespoons of chopped scallions
3 tablespoons of oil
2 tablespoons of soy sauce
1 tablespoon of shoyu
500g of pork loin
12 thin slices of fish cake (narutomaki kai-ho)
4 nori sheets (seaweed for sushi)
1 package of pre-cooked macaroni for yakisoba (500g)
Broth
2 tablespoons of soy sauce
1 tablespoon of shoyu
1 teaspoon of sesame oil
1/2 teaspoon of salt
2 liters of water
1 onion, cut into pieces
1 chicken breast, cut into pieces
1 medium-sized carrot, cut into pieces
1 piece of 7cm kombu seaweed
1 cup of water
4 tablespoons of chopped scallions
3 tablespoons of oil
2 tablespoons of soy sauce
1 tablespoon of shoyu
500g of pork loin
12 thin slices of fish cake (narutomaki kai-ho)
4 nori sheets (seaweed for sushi)
1 package of pre-cooked macaroni for yakisoba (500g)
Broth
2 tablespoons of soy sauce
1 tablespoon of shoyu
1 teaspoon of sesame oil
1/2 teaspoon of salt
2 liters of water
1 onion, cut into pieces
1 chicken breast, cut into pieces
1 medium-sized carrot, cut into pieces
1 piece of 7cm kombu seaweed
The night before, wrap the pork loin with kitchen twine and season it with shoyu, soy sauce, and one tablespoon of oil
Cover and refrigerate until the next day
Broth
In a large pot, combine the water, onion, carrot, kombu seaweed, and chicken breast
Bring to a medium heat until it starts to simmer
Reduce the heat and cook for one hour or until the volume reduces by half
During cooking, remove any scum that forms on the surface
In a medium pot, warm two tablespoons of remaining oil
Fry the pork loin, flipping it occasionally, for 15 minutes or until golden brown
Mix the water with the seasoning from the pork loin and add to the cooked chicken, gradually adding more as the liquid evaporates
Cook with the lid on for 40 minutes or until tender
Remove from heat, remove kitchen twine, and slice the pork loin into 0.5cm thick pieces. Reserve
Warm the broth and season it with shoyu, soy sauce, salt, and sesame oil
Add the macaroni and warm it up
In individual bowls, distribute the macaroni with the broth
Top each portion with three slices of pork loin, three pieces of fish cake, and one tablespoon of chopped scallions
Serve hot with nori seaweed sheets on the side.
