Yamato Oriental Cuisine

Chefs Yuki Alaback, Hiro Muramatsu, and Yuki Alaback
131 New Warrington Rd., Pensacola, Fl (850) 435-3461

Shrimp Yakisoba,
Shrimp And Vegetable Tempura,
Sushi Roll - Spider And Tempura


Shrimp Yakisoba

  • 6 oz. Yakisoba noodles *
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup diced onions
  • 6 snow peas
  • 3 oz. peeled shrimp
  • 1 Tbsp. salad oil
  • 1 Tbsp. Yakisoba sauce *
  • 1 tsp. powder seaweed *
  • 1 Tbsp. red ginger *
  • 1 tsp. salt and pepper

Heat wok up to a high temperature and put the salad oil in it. Add shrimp and stir until half cooked. Add the vegetables (except seaweed and ginger) to the wok with salt, pepper, and Yakisoba sauce; then add the noodles and stir. Remove the contents from the wok to a serving dish. Garnish with powdered seaweed and red ginger on the top. Serves 1.

* Most of these ingredients can be purchased at Misako's Oriental Foods in Pensacola, FL.

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Shrimp And Vegetable Tempura

  • 10 large shrimp (peeled)
  • 2 cups Tempura batter *
  • 1 1/2 cups water
  • 1 egg yolk
  • 2 slices onion rings
  • 1/2 cup long shredded carrots
  • 1 slice green pepper
  • 1/3 banana
  • 2 slices zucchini
  • 1 cup Tempura sauce *
  • Somen Nuru noodles

Heat oil to frying temperature. Mix Tempura batter and water and egg. Lightly mix. Dip the shrimp, onion rings, shredded carrots, green pepper, zucchini, and banana into the batter and fry separately. Dip one end of Somen Nuru noodles and fry for garnish. Use the Tempura sauce as a dip. Serves 1.

* May be purchased at Misako's Oriental Foods in Pensacola, FL.

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Sushi Roll - Spider And Tempura

  • 2 cups rice (must be Japanese)
  • 1/4 cup sushi vinegar
  • 1 sheet dry seaweed
  • 1 tsp. wasabi
  • 1/4 cup soy sauce

  • 1 leaf lettuce
  • 1 pinch shredded carrots
  • 1 oz. green onion
  • 2 slices avocado
  • 1 oz. eel sauce

  • 1/2 soft shell crab
  • 2 medium size shrimp (peeled)

Cook rice and add 1/4 cup sushi vinegar, then fan the rice to cool. Fry soft shell crab dipped in flour and shrimp dipped in tempura batter. Use 1/2 sheet of dry seaweed and spread 1/2 cup of seasoned rice. Put soft shelled crab on top of the rice. Add lettuce, carrots, chopped green onion, sliced avocado, and eel sauce and roll it up with sushi roller. Repeat with Tempura shrimp. Mix soy sauce in dip bowl with wasabi and use generously. Serves 1.

* Most of these ingredients can be purchased at Misako's Oriental Foods in Pensacola, FL.

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