eCook Meal
Juicy Japanese Yakitori
with rice noodles, pickled veg & pak choi
Japanese ‘yakitori’ is what we call ‘skewers’ – spiced beef yakitori sits atop a steaming bowl of glassy rice noodles, swimming with sweet-sesame-soy and pickled veg for a flavour punch! Taste-bud mastery!
Serving guide
Choose your portion size.
BEGIN THE YUM
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the Beef strips into a bowl with 10ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes.
PICKLE PICKLE
Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 90ml of boiling water. Add the Radish rounds, Cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes.
OODLES OF NOODLES
Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 Beef strips onto each skewer making sure they are secure.
FRY TIME!
Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 3-4 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the Beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 3-5 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
FINAL
Just before serving, drain the pickled veggies, reserving 15ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles.
FLAVOUR BOMB
Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef!
BEGIN THE YUM
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the Beef strips into a bowl with 20ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes.
PICKLE PICKLE
Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 180ml of boiling water. Add the Radish rounds, Cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes.
OODLES OF NOODLES
Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 Beef strips onto each skewer making sure they are secure.
FRY TIME!
Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 4-5 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the Beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 3-5 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
FINAL
Just before serving, drain the pickled veggies, reserving 30ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles.
FLAVOUR BOMB
Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef!
BEGIN THE YUM
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the Beef strips into a bowl with 30ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes.
PICKLE PICKLE
Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 220ml of boiling water. Add the Radish rounds, Cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes.
OODLES OF NOODLES
Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 Beef strips onto each skewer making sure they are secure.
FRY TIME!
Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 5-7 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the Beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 5-6 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
FINAL
Just before serving, drain the pickled veggies, reserving 45ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles.
FLAVOUR BOMB
Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef!
BEGIN THE YUM
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the Beef strips into a bowl with 40ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes.
PICKLE PICKLE
Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 250ml of boiling water. Add the Radish rounds, Cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes.
OODLES OF NOODLES
Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 Beef strips onto each skewer making sure they are secure.
FRY TIME!
Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 6-8 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the Beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 5-6 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
FINAL
Just before serving, drain the pickled veggies, reserving 60ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles.
FLAVOUR BOMB
Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R130.98
for 4 servings · R32.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
- NOMU Oriental Rub
- Beef Schnitzel (without crumb)
- Mirin (contains alcohol)
- Flat Rice Noodles
- Sweet Sesame-Soy
- Wooden Skewers
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Juicy Japanese Yakitori?
The preparation time for Juicy Japanese Yakitori with rice noodles, pickled veg & pak choi is between 30 and 45 minutes.
What is the total time required to make Juicy Japanese Yakitori with rice noodles, pickled veg & pak choi?
The total time required to make Juicy Japanese Yakitori with rice noodles, pickled veg & pak choi is between 45 and 60 minutes.
How many servings does Juicy Japanese Yakitori provide?
4 servings
What are the main ingredients in Juicy Japanese Yakitori?
Beef, Beef Schnitzel (without crumb), Cucumber, Flat Rice Noodles, Mirin (contains alcohol), NOMU Oriental Rub, Pak Choi, Radish, Rice Wine Vinegar, Spring Onion, Sweet Sesame-Soy, Wooden Skewers
What is the nutritional information of Juicy Japanese Yakitori?
Calories: 586, Carbs: 65 grams, Fat: grams, Protein: 44.2 grams, Sugar: 18.3 grams, Salt: 1665 grams
How do I prepare Juicy Japanese Yakitori?
FINAL: Just before serving, drain the pickled veggies, reserving 30ml of the liquid. Toss this reserved liquid and the remaining sweet sesame-soy marinade through the noodles. PICKLE PICKLE: Boil a full kettle. Slice the pak choi leaves in half lengthways and then in half again horizontally. Place a large, deep pan over a medium heat. Pour in the rice wine vinegar and 180ml of boiling water. Add the radish rounds, cucumber half-moons, and a generous pinch of salt. Once the liquid starts to boil, remove the pan from the heat and put the veggies and liquid together in a bowl. Cover and set aside to pickle for at least 10 minutes. OODLES OF NOODLES: Using a shallow dish, submerge the noodles in boiling water and add a pinch of salt. Cover with a plate and set aside to soak for 6-8 minutes until cooked through and glassy. Drain on completion. Toss through some oil to prevent sticking. Thread 2-4 beef strips onto each skewer making sure they are secure. BEGIN THE YUM: Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes – this prevents them from burning when over the heat. Place the beef strips into a bowl with 20ml of the sweet sesame-soy sauce, the Oriental rub, and some pepper. Mix until well coated. Set aside to marinate for 5-10 minutes. FLAVOUR BOMB: Make a bed of rice noodles. Cover with the pickled veg and pak choi. Lay the saucy skewers on top. Pour over the sweet sesame-soy sauce from the pan. Garnish with the sliced spring onion. Enjoy, Chef! FRY TIME!: Wipe down the pan and return to a high heat with a drizzle of oil. When hot, sear the skewers for 1-2 minutes, turning them as they colour, until evenly browned but not cooked through. Remove from the pan on completion. Keep the pan on the heat and add in the remaining sweet sesame-soy sauce and the mirin (optional). Simmer for 4-5 minutes until the sauce becomes sticky. In the final minute, place the skewers into the pan and thoroughly baste them. Remove the beef skewers from the pan on completion. Reduce the heat to medium and add the trimmed pak choi to the sauce. Toss until fully coated and cook for 3-5 minutes until the pak choi is soft. Remove the pak choi from the pan and reserve the remaining sauce.
What should be prepared from my kitchen to make Juicy Japanese Yakitori?
Beef, Beef Schnitzel (without crumb), Cucumber, Flat Rice Noodles, Mirin (contains alcohol), NOMU Oriental Rub, Pak Choi, Radish, Rice Wine Vinegar, Spring Onion, Sweet Sesame-Soy, Wooden Skewers
How many calories does Juicy Japanese Yakitori have?
586 calories
How much fat content does Juicy Japanese Yakitori have?
grams