Shopping Guide
So hungry you could devour an entire onsen resort’s worth of food? Time to make some noodles—with a twist!
*Yuki, the proprietor of “supercute food” blog Yukitchen and the creator of myriad dishes that are as healthy as they are fun to look at, has kindly agreed to share one of her recipes with us here at RocketNews24! This week, the cook, model, web designer and travel writer (this girl makes us feel super lazy sometimes!) whips up a batch of delicious yakisoba with a twist—sitting atop the noodles is none other than Spirited Away’s No-Face, or Kaonashi in Japanese, in his angry, mutated form! And of course, he’s completely edible too, since he’s made of rice and nori!*
So grab your aprons and let’s get cooking. Take it away, Yuki!
INGREDIENTS
For Yakisoba
・3~4 shiitake mushrooms
・2 garlic cloves
・½ onion
・½ carrot
・½ cup brocolis
・4 cabbage leaves
・A pinch salt
・1 tsp ground black pepper
・8 tbsp.yakisoba sauce
・1 pkg Yakisoba Noodles
Toppings (optional)
・Dried green seaweed (Aonori) for garnish
・Pickled red ginger (Beni Shoga) for garnish
For Kaonashi
・1 cup rice
・1.7 cup water (to cook rice)
・1 large sheet dried seaweed (Nori)
・1 slice beetroot
・1 slice goat cheese
1: Make the body.
Cook rice and make a rice ball. Make sure your rice ball shapes like an egg. To make it easier, I like using a plastic wrap when making rice balls!
2: Stick on a sheet of dried seaweed, and wrap it.
Full article continued at source: RocketNews24
*All images © and used with permission of Yukitchen*
Related Stories
We try Thai and Indonesian “Ethnic” Cup Noodles, one of them tastes like spicy Fruit Loops
How to make Ghost Forest Yakisoba and haunt your noodles for Halloween
The fantastic feast of festival food in Japan
Japan Railways recently revealed ramen-style rice balls in its convenience stores
Orange-flavored rice balls: Japan’s newest way to fuse vitamin C and carbs