Gg’s Vegetarian Yakisoba

Yakisoba welcomes all vegetables of your preference and extends that welcome to chicken, pork and prawns too.

Gg’s Vegetarian Yakisoba Recipe:
(serves 2)


Pre-packaged cooked Soba noodles


  1. Heat oil in non-stick pan over medium heat.
  2. Add noodles and toss to loosen them.
  3. Add cabbage, carrot and Shimeiji and stir to combine. One to two minutes.
  4. Add seasonings to taste and toss.
  5. Add Enoki and toss.
  6. Add beansprouts and stir to combine. Once the beansprouts are barely cooked, turn fire off, plate and serve.

Gg’s Japanese Braised Pork & Onions

Cook this as a topping for a rice bowl (just crack in an egg and stir though, garnish with sliced spring onions) or a side dish in a meal. If you don’t eat pork, this works great with chicken as well.

Not so pretty-looking here but very nommy

Gg’s Japanese Braised Pork & Onions Recipe:
(serves 2)


Wearing contacts prevents tearing


  • 1 tablespoon grated ginger
  • 4 cloves garlic (finely minced)
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • drizzle sesame oil
  • pepper (to taste)
  • soy sauce (to taste)
  • ½ teaspoon brown sugar
  • 1 tablespoon lemon juice


  1. Combine all ingredients for the seasoning in a medium-sized bowl.
  2. Add pork to the seasoning and allow to marinate for 20 minutes to an hour. You may even leave it overnight.
Marinated and ready for the pan
  1. Heat oil in non-stick pan over medium heat.
  2. Add onions; fry till softened and slightly brown on the edges.
I love the smell of onions cooking
  1. Add pork and toss. One to two minutes.
  2. Add dashi and stir until pork is cooked through.