Friday Fried rice mini series No2 is “Sobameshi”! Sobameshi is the ultimate Japanese street food which Yakisoba and Yakimeshi combined!
It is said that Sobameshi was first made in Kobe, Hyogo prefecture. There are many Okonomiyaki shops in Kobe. The story goes, that a customer brought to the shop some left over rice and asked to the chef to fry Yakisoba with his rice. Fried rice is usually flavoured with salt or soy sauce generally speaking. So making fried rice with Yakisoba, usually worcestershire sauce flavour, was very unique and gained popularity rapidly.
To be honest, even though I am from Kansai region, very close to Kobe, I did not know this till January this year, when I went back to my home town in Japan. I actually found it in a supermarket shelf where you find a lot of instant noodles. I bought one while I was staying at my parents’ home. Those instant noodles are so delicious compared to the instant noodles available in Australia, so we always have at least one of them. My usual choice is Nissin Donbe Udon noodles but when I found “UFO Sobameshi” I had to try it.
OMG, it was so delicious, I instantly thought about recreating this myself in Australia. Last week my son came back and we cooked Okonomiyaki and since the electric hotplate was out, we cooked this for dinner! Back in Japan when I had the instant sobameshi, my children had something else but I think they regretted it. We finally cooked Sobameshi on the hot plate back here in Australia and it was delicious.
The main ingredients are of course rice and egg noodles. I am sure those two ingredients are readily available from any supermarket nowadays. Then you need veggies and proteins of your choice. I used squid, as it is often used in Yakisoba or Okonomiyaki. I bought it from Aldi but you can use bacon, pork, beef, chicken or eggs. I used cabbage, but sliced onion, carrots or capsicum is great too.
I added Tenkasu too, which is a Tempura by-product. Tenkasu means “Tempura refuse” literally. When you make Tempura, a lot of small tempura batter floats on the surface of the oil. To keep the oil fresh, those tempura crisps are scooped up and you will have a pile of them at the end. They are crunchy and have absorbed all the flavour of the Tempura, so Japanese people like to use the tenkasu in other cooking as well to add crunchiness and flavour. But if you can not get them you can omit this ingredient as well as Aonori, the seaweed flake. Hope you enjoy.
- 2 cups of cooked rice
- 1 serve of steamed egg noodle
- 1 cup of finely chopped cabbage
- 2 tbs chopped green shallots
- 2 tbs Ttenkasu
- 1 squid meat chopped to bite size
- 1 tbs olive oil
- 2 fried eggs
- 2 1/2 tbs whoostershire sauce
- 1 tbs soy sauce
- 1 tbs sake
- Cut squid meat to bite size and chop cabbage and green shallots finely.
- Mix all sauce ingredients
- Heat olive oil on hotplate at 200 degrees (or a frying pan on high heat) and add cabbage and green shallots.
- Stir for a few minutes and add squid, tenkasu, rice and egg noodle.
- Stir fry and mix all together.
- Serve in two bowls and top with fried eggs, aonori, bonito flake and pickled ginger.