Now you can enjoy Katsu-ya’s tasty menu at home. Simply read the “Easy to Follow Recipe “Chef Katsuya has provided below. Be sure to check our web site periodically for new recipes!!!
Ingredients
- 3.5 -4.0 oz Soba Noodle (Cooked)
- 1 tsb (5 ml) Olive Oil
- 5 pcs Clams
- 3 oz Calamari
- 3 stalks Chives
- Pinch Salt & Pepper
- 1 tsp Soy Sauce
- Dash Japanese Sake
- 4-5 slices Garlic (for oil flavoring)
Instructions
Prepare dry soba noodles by boiling them in hot water. Follow the direction on the package for how to boil the soba noodles.
Slice garlic and set them aside.
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Heat Olive oil in a pan. Heat well, otherwise noodles might stick together. |
 | Stir-fry sliced garlic for flavor. (You can either leave them in or take them out) | |
 | Stir-fry clams and calamari. (Fresh live clams are also good to use) | |
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 | Place boiled noodle when clams are opened. If clam does not open, add sake and steam. |
 | Add salt, pepper, Sake is for aroma and soy sauce last. | |
 | Dish them onto a plate and add chives. You can substitute green onion instead of chives. |
You can also pick up and view the recipe on June 15/Fall 2010 issue of JPY bilingual Free magazine around Los Angeles or log onto www.JPY-LA.com. We will be featuring Chef Katsuya’s Easy to Follow Recipe quarterly on JPY magazine, make sure to check it out.