1 cup of water
4 tablespoons of finely chopped green onion
3 tablespoons of oil
2 tablespoons of soy sauce
1 tablespoon of shoyu
500g of pork loin
12 thin slices of fish paste (narutomaki kai-ho)
4 pieces of nori seaweed for sushi
1 package of pre-cooked macaroni for yakisoba (500g)
1 cup of water
4 tablespoons of finely chopped green onion
3 tablespoons of oil
2 tablespoons of soy sauce
1 tablespoon of shoyu
500g of pork loin
12 thin slices of fish paste (narutomaki kai-ho)
4 pieces of nori seaweed for sushi
1 package of pre-cooked macaroni for yakisoba (500g)
The night before, tie the pork loin with twine and season it with shoyu, soy sauce, and a tablespoon of oil
Cover and refrigerate until the next day
Broth
1
In a large pot, combine water, garlic, onion, carrot, kombu seaweed, and chicken breast
Bring to a simmer over medium heat
Reduce the heat and cook for an hour or until the volume has reduced by half
During cooking, remove any foam that forms on the surface
2
In a medium pot, warm two tablespoons of remaining oil
Fry the pork loin, turning it occasionally, for 15 minutes or until golden brown
3
Cook with the lid on for 40 minutes or until tender
Remove from heat, remove twine, and cut into 0.5 cm thick slices. Reserve
4
Warm the broth and season with shoyu, soy sauce, salt, and sesame oil
Add macaroni and warm
Serve individual portions with macaroni topped with a slice of pork loin, three pieces of fish paste, and one tablespoon of chopped green onion
Accompany with nori seaweed.
