Yakisoba de Frutos do Mar
Seafood Yakisoba
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yakisoba itself originated in Japan after World War II, evolving from Chinese-inspired noodle dishes. The addition of seafood is a natural extension, leveraging Japan's rich coastal resources and culinary emphasis on fresh seafood.
Yakisoba, including the seafood version, is a popular and accessible street food and home-cooked meal in Japan. It's often enjoyed at festivals (matsuri), picnics, and casual gatherings.
Festival Food
Yakisoba stands are a common sight at Japanese festivals, offering a quick and satisfying meal. The communal cooking and shared enjoyment contribute to the festive atmosphere.
Home Cooking
Yakisoba is easy to prepare at home, making it a staple for quick weeknight dinners. Variations with different proteins and vegetables are common, reflecting personal preferences and available ingredients.
Regional Variations
While seafood yakisoba is popular throughout Japan, some coastal regions may have their own unique variations, featuring locally sourced seafood and regional sauces.
Yakisoba de Frutos do Mar offers a savory and umami-rich flavor profile, combining the taste of the sea with the tangy sweetness of yakisoba sauce.
The dish prominently features the briny flavors of various seafood like shrimp, squid, scallops, and sometimes mussels or clams. These flavors are enhanced by the umami-rich yakisoba sauce, a blend of soy sauce, Worcestershire sauce, oyster sauce, and sugar. Vegetables like cabbage, carrots, and onions contribute sweetness and a slightly crunchy texture, balancing the seafood's tenderness. Some preparations may include ginger and garlic for added depth.
Seafood Selection
Use fresh, high-quality seafood for the best flavor. Avoid overcooking the seafood; it should be tender and slightly translucent.
Noodle Preparation
Pre-cook the yakisoba noodles according to package directions. Loosening them before stir-frying ensures they cook evenly and don't clump together.
Sauce Customization
Adjust the yakisoba sauce to your liking. You can add more Worcestershire sauce for a tangier flavor, or a touch of mirin for extra sweetness.
Garnish
Garnish with katsuobushi (dried bonito flakes), aonori (dried seaweed flakes), beni shoga (pickled ginger), and Japanese mayonnaise for added flavor and visual appeal.
Explore additional Yakisoba dishes and restaurants
Explore YakisobaDiscover top dining spots and culinary experiences in Salvador.
Explore SalvadorLearn more about the food culture, restaurant scene, and culinary heritage of Brazil.
Explore Brazil