Inspired by the Spicy Sobameshi recipe in Orange Page, February 17, 2010, p. 35
Makes 2 servings
1 1/2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon oyster sauce
2 teaspoons vegetable oil
4 ounces (1/4 pound) bacon (I like thick sliced), cut into lardons (small strips)
3. 5 ounces (a generous 1/2 cup) kimchi, chopped
2 tablespoons beni shoga (thinly sliced pickled ginger)
1 package (5.6 ounces/160 grams) fresh yakisoba noodles, cut into 1-inch pieces
3/4 cup steamed Japanese rice (short grain white rice)
2 fried eggs
1. Make the sauce: In a small bowl, whisk the soy sauce, mirin, and oyster sauce together. Set aside.
2. In a 10-inch frying pan, heat the vegetable oil over high heat. Add the bacon lardons being careful to shield yourself from splattering oil, and cook them until they are cooked through and starting to brown. Add the kimchi and beni shoga, again being careful to shield yourself from splattering oil, and stir-fry for about 30 seconds.
3. Add the yakisoba noodles and steamed rice, and toss to mix. Then add the sauce to the frying pan made in step 1, and continue to stir fry the contents in the frying pan for about 2 minutes.
4. Divide the sobameshi between 2 plates and top each with a fried egg. Serve.