I will come right out and admit that I do not have my own copy of The One Peaceful World Cookbook by Alex Jack and Sachi Kato. (UPDATE: I have a copy, now!) I have leafed through friend’s copies numerous times and been on the receiving end of many of Sachi’s recipes. I assure you, I will own a copy at some point in the next year. It is only a matter of time.
One of the goals of this blog is to share resources and ideas. This cookbook is a resource worth writing about and I didn’t want to wait any longer. There are many great macrobiotic chefs I want to share with you. Let’s start with Sachi Kato.
You can find this yakisoba recipe in The One Peaceful World Cookbook and also over at The Artistic Vegan. The full recipe is contained in the link.
I made a few small changes. I used Jovial spaghetti rice noodles to make the dish gluten-free. King Soba noodles would be great here, just be really careful to not overcook them because they become mush really quickly. I used tamari and didn’t use quite as much as the recipe calls for, just to reduce the salt a bit. I salted the vegetables once while sauteeing, instead of twice. I used sliced rapini leaves for the greens. I left out the mung bean sprouts, only because I forgot to buy them at the store. I think they would make a lovely, fresh addition. I used sliced rapini leaves for the greens.
One thing I have really been working on is not cooking my rice noodles for too long. When they are going to be used in a fried noodle dish, or in this yakisoba recipe, where they will be cooked for a little while in the skillet, if they are overcooked they will start to fall apart. So, err a bit on the undercooked side.
Other recipes I have enjoyed from The One Peaceful World Cookbook are the French Toast (OMG), the Roasted Beet Salad with Orange Mustard Dressing and the Barley Salad.