Tamagawa Salad

Ingredients

300g frozen mix seafood
2 packs yakisoba
1 bunch nira
sesame seed oil
water soluble potato starch
(A) 300 ml water
(A) 1 osaji gara soup stock
(A) 1 osaji mirin
(A) tube garlic
(A) tube ginger
(A) salt and black pepper

Steps

1. Heat water in teapot without boiling it. Put frozen seafood in a bowl and pour the hot water on top. Stir and soak the seafood pieces until they are fully defrosted. Drain and set aside.
2. Chop the chives into 3cm pieces.
3. Prepare (A).
4. Put the yakisoba noodles in a strainer. Pour hot boiling water over them, breaking up the noodles with your hands.
5. Put some sesame seed oil in a pan and stir fry the noodles for a couple of minutes. Set aside.
6. Add some more sesame seed oil to the pan, and gently cook the seafood. Add (A) and cook some more. Then add the nira and cook a while longer.
7. Sprinkle in the starch and stir it in. Add enough so that the sauce starts to thicken without it becoming lumpy.
8. Add the noodles back to the pan and stir them in. Cook until the noodles are hot enough.
9. Serve.

Reference

Nadia