smoked yakisoba, first try

thinblueduke

Meat Mopper

Original poster

Jun 5, 2014

170

18

Japan

• Jul 12, 2014

• #1

Trying something new for today's lunch smoke: yakisoba.  Kind of the Japanese version of lo mein.  Not much in the way of seasoning, just soba noodles, onions, green peppers, green onions, pork, salt & pepper, lemon juice, worcestershire, and some oil to keep them from sticking.  Will add some katsuobushi (smoked shaved skipjack flakes) on the plate.  Here's the before pic:

yakisoba_before_2.jpg

• thinblueduke
• Jul 12, 2014

The potatoes are for today's dinner smoke, a chuck (eye?) roast.  More pics to come.

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jul 12, 2014

• #2

Nice explanation and looks great!

Without the explanation, you would have lost me on yakisoba and katsuobushi. 

Now I see I have more to learn.  

Thank you for the post!

Good luck and good smoking.

 

thinblueduke

Meat Mopper

Original poster

Thread starter

Jun 5, 2014

170

18

Japan

• Jul 12, 2014

• #3

About one hour at about 240 degrees.  Cooked until all of the pork had lost its pink.  The noodles took the smoke quite well, but they got a bit hard in spots.

yakisoba_after.jpg

• thinblueduke
• Jul 12, 2014

Next time, I may start everything except the noodles first, and add some more worcestershire.  Not bad for a first attempt, though.

 

• 

Reactions: foamheart

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Jul 12, 2014

• #4

I am happy, that is a completely new box you are thinking outside of, impressive!