Ingredients
- Spring Onion (Half a Bunch)
- Hakubaku Organic Soba (1 serve)
- 3 Pork Sizzle Steaks
- 6 Button Mushrooms
- Bag of Spinach
- 6 Eggs
- 1/2 Can of Corn Kernals
- Panko Crumbs
- Salt and Pepper
- Obento Sushi Seasoning
- Abc Sweet Soy Sauce
- S&B Wasabi
- Knorr Pork Broth Cubes
- Sugar
- Tomato Sauce
- Obento Yaki Nori for Sushi sheets
- Water
- Extra Virgin Olive oil Spray
- Obento Cooking Sake
Method
- Serves 3:-Cut the Spring Onion, removing the whites. Chop the greens into lengths no longer then a pinky size. Also cut the mushrooms into 8ths. Set aside for now in a bowl.
- Hard Boil 3 eggs ( Boil in water for approx 6 minutes)
- Once Boiled, drain water and put eggs into ice bath (bowl filled 1/4 ice and filled with 1/2 water)
- Crack and peel shells from eggs and place peeled eggs into a small bowl
- Mix enough Soy sauce and water at the ratio of:- 4 parts Sweet Soy sauce to 1 part sushi seasoning 1/2 part water, to cover the eggs in the bowl and place in the fridge covered, for atleast 5 hours, turning them every hour.
- In a shallow bowl pour enough panko crumbs to double coat the pork (approx 3 to 4 cups), add salt pepper to desired taste and shake to create an even layer of crumbs.
- In a bowl crack 3 eggs (discard of shells) and beat with a fork for a couple of minutes
- Take Pork sizzle steaks and lightly score.
- Dip and evenly coat the pork in the egg mixture. Then place into the Panko, Salt and Pepper mix.Tongs help with this stage
- Using tongs flip and drag each piece of pork through the Panko to get an even coating. Now redip in egg mixture and repeat coating. Once double crumbed place on tray or plate.
- Set air fryer on and to 175c.Spray the crumbed pork with the Extra virgin Olive oil spray untill crumbs are noticeable wet then flip and spray other side. Place crumbed pork into air fryer evenly flat (may need to do seperate batch) Air fry for 20 minutes flipping half way through.
- While air frying pork, bring to boil 4 cups of water in a saucepan and add 2 Knorr Pork broth cubes to boiling water.Bring to boil in another larger pot 8 to 10 cups of water. Remove white wrapper and add soba into boiling water. Boil for 3 to 4 minutes.
- Strain cooked soba through strainer and run cold water over soba for 30 seconds. Sit aside for 3 to 4 minutes continuing to drain any water/moisture.
- Place a little oil in fry pan on medium heat and add in Step 1's mushroom and spring onion mix.Start frying mix untill spring onion start to shrivel. The add a few splashes of cooking sake for flavouring. Continue to fry untill mushrooms are starting to brown. Add half a can of corn continue frying for a minute or two ,Then reduce to low heat to keep warm.
- While frying mushroom/onions mix remember to turn the pork.
- Add about an 1/2 inch of oil to a deep pot and bring to high medium heat. Once to heat add a 1/3 portion of the strained soba and fry for 2 to 4 minutes. Fry untill soba are nice crunchy looking. Repeat for the other 2/3
- Once everything is cooked then start plating in ramen bowls or deep bowlsStart by placing fried noodles in bottom.Then place fried mushroom mixture ontop of soba.Pour Pork Broth into bowls splitting across all 3 evenly.Take the early marinated eggs out and cut in half and place eggs evenly across bowls.Take Air-Fryed crumbed pork and cut into bite size slices (no thicker then a finger width) and place into bowl (present like a pre cut piece)
- Add 3 teaspoons of sugar, 1 teaspoon of wasabi and 3 tea spoons of sushi seasoning to a measuring jug. Then add 1 part soy and 3 parts tomato sauce and mix well untill sugar is dissolved.
- Pour sauce mixture over pork in bowl and then sprinkle torn up nori and spinach for garnish.
Product used in recipe
- Obento - Cooking Sake
- Hakubaku - Hakubaku Organic Soba
- S&B - Premium Wasabi
- ABC - Sweet Soy Sauce
- Obento - Sushi Seasoning
- Obento - Panko Breadcrumbs
- Obento - Yaki Nori For Sushi
