Yakisoba de Frango
Macarrão oriental com frango e legumes.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Eiji Cozinha Japonesa
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Yakisoba originated in China but was popularized in Japan. Over time, it spread globally, including to Brazil, where it has been adapted to local tastes and ingredients. 'Yakisoba de Frango' reflects this adaptation, utilizing chicken as a common protein source in Brazilian cuisine.
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In Brazil, Yakisoba is often associated with Japanese restaurants and food stalls, particularly in areas with significant Japanese-Brazilian communities. It's considered a convenient and relatively affordable meal, often enjoyed as takeout or at casual eateries.
Adaptation to Local Palates
Brazilian Yakisoba often uses ingredients more readily available or preferred in Brazil, like different types of chicken cuts or variations in vegetable selections.
Popularity as Street Food
Yakisoba is frequently sold at street fairs and food markets throughout Brazil, offering a quick and satisfying meal option.
Family Meal
It can also be a popular dish to prepare at home for family meals, adapting the recipe to personal preferences.
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Yakisoba de Frango features a savory and slightly sweet flavor profile, balanced with umami notes from the soy sauce-based sauce and the freshness of stir-fried vegetables.
The main flavor components are soy sauce (shoyu), oyster sauce (optional but common), Worcestershire sauce, and often mirin or sugar for sweetness. Chicken provides a savory protein base, while vegetables like cabbage, carrots, onions, and bell peppers offer contrasting textures and subtle sweetness. Ginger and garlic contribute aromatic warmth. Sesame oil adds a nutty finish.
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Marinating the Chicken
Marinating the chicken in soy sauce, ginger, and garlic before stir-frying enhances its flavor and tenderness.
Proper Noodle Cooking
Don't overcook the noodles! They should be al dente. Often, pre-cooking them slightly and then adding them to the stir-fry prevents them from becoming mushy.
High Heat Stir-frying
Use high heat to quickly stir-fry the ingredients, creating a slight char and enhancing the flavors. This prevents the vegetables from becoming soggy.
Sauce Consistency
Adjust the sauce thickness by adding cornstarch slurry (cornstarch mixed with water) a little at a time until desired consistency is reached.
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