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Chicken and Sweet Corn Yakisoba Bowl

Fresh yakisoba noodles with tender seared chicken, fresh spring onions and chard sweet corn topped with japanese mayo. 
Difficulty: Easy
Time: 30-35 minutes
Calories: 609 Fat: 28g Carbs: 51g Protein: 43g

ABOUT THE DISH 

Yakisoba literally translated, means fried buckwheat. This dish originated in Japan and is a common street food dish. The variations are endless and is a great example of japanese comfort food. For our yakisoba we are using a seasonal favorite, sweet corn, and topping it off with a savory Japanese mayo called kewpie.

Ingredients
Chicken breast
Spring onions
Shiitake mushrooms
Vegetable Broth Base
Hoisin
Carrot
Kewpie
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Cooking terms for this recipe

Simmer To stew gently below or just at boiling point.
Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Shuck To remove the outer covering of a vegetable (corn).

What you need

2 Medium pots with lid

Large sauté pan

Mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. In a medium pot bring 6 cups of salted water to a boil. Wipe shiitake mushrooms off with a damp paper towel. Wash and dry the remaining produce. Remove the root from the spring onions and bias slice. Remove the stem from the shiitake mushrooms and slice. Trim the top and bottom of the carrot, peel and julienne. Mix the vegetable broth base with 1 cup of warm water to dissolve. Remove the chicken from the package, rinse, pat dry and slice into thin strips and season with a pinch of salt and pepper.

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Step 2: TRIM THE CORN

Shuck the corn and remove all of the silk. With a sharp knife trim the corn off the cob and place into a medium mixing bowl. With the back of your knife, using a scraping motion, scrape the corn cob getting the “corn milk” off the cob.

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Step 3: MAKE THE BROTH

In a medium pot with a lid over medium heat, add 1 Tbsp. of oil. Add the corn and sauté until slightly caramelized, about 4-5 minutes. Add the vegetable broth and the corn milk and simmer until 3/4’s of the liquid has evaporated. Remove from heat and cover to keep warm.

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Step 4: SAUTE CHICKEN AND VEGETABLES

In a medium sauté pan over medium high heat add 1 Tbsp. of oil. Add the chicken and sear until golden brown, about 4-5 minutes. Remove from the pan and add an additional 1 Tbsp. of oil. Add the shiitake mushrooms, carrots and spring onions and sauté for 1-2 minutes. Reduce heat to low to keep vegetable warm.

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Step 5: COOK THE PASTA

Add the fresh pasta to the boiling water and cook for 3-4 minutes. Drain well and add to the vegetables. Add the hoisin, sweet corn and broth and toss together until well combined.

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Step 6: PLATE YOUR DISH

Divide the yakisoba between two bowls and drizzle with kewpie. Enjoy!