Easy Transformation Sara Udon (Or Chinese-Style Rice Bowl)
I used this basic vegetable soup recipe (Recipe ID: 2026999) to make a Chinese-style dish. Instead of fried noodles you can make an ankake sauce yakisoba with Chinese noodles or a Chinese-style rice bowl.
Cut the boiled eggs and kamaboko into 5 mm thick slices.
Add some sesame oil to a wok, stir-fry the pork and then add the cooking sake. Next add the bean sprouts, kamaboko and oyster sauce and mix well.
Add the basic vegetable soup and the chicken stock granules to the mixture and season with salt and pepper. Once the mixture has come to a boil, thicken with katakuriko mixed with water.
Add the noodles to a large plate. You can substitute these noodles for rice or soft Chinese noodles if you like.
Add the ankake mixture from Step 3 on top of the noodles and decorate with sliced egg to complete. Serve with some vinegar or Japanese mustard for extra flavor.
Story Behind this Recipe
When I was eating chop suey I suddenly realised that I could use the soup in my own cooking as well and came up with this recipe variation. You can make use of extra ingredients left over from hotpots and the like such as Chinese cabbage, shiitake mushroom and pork in this dish.
You can use a chikuwa fish cake instead of a kamaboko fish cake. If you add seafood, Chinese cabbage and shiitake mushrooms this dish will give you an even more Chinese feel. The vegetables in the soup are already very soft so I recommend just giving the fresh vegetables a quick stir-frying to preserve the texture.