Beer drinkers love “katsu”, like pork katsu or chicken katsu. Everybody likes “yakisoba”
So I will show you how to combine both.
Ingredients
- instant yakisoba noodles (I use Sapporo Ichiban)
- cabbage
- red ginger pickles (optional)
- harumaki skin
- flour
- egg
- panko
Directions
- Saute cabbage and set aside.
- Cook yakisoba noodle according to the package instruction. At the end, add the cabbage and sauce packet.
Save a green seaweed packet for later use. - Make flour paste for grue. Mix flour and a little water.
- Put yakisoba on a harumaki sheet.
Put red ginger and sprinkle the green seaweed(enclosed with package) - Hold harumaki sheet and seal each end with flour paste. See picture.
- Brush on flour lightly. Dip with egg and coat with panko.
- Deep fry until golden brown.
Follow along with the photos for your own tasty beer food we call Yakisoba Katsu.
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