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Yakisoba (焼きそば)

Yakisoba (焼きそば) is one of Japanese people’s favorite dish. 

 

Yakisoba is a dish made of noodles cooked on a hot plate mixed together with flavored with cabbage, bean sprout, pork, seafood and etc, which is then flavored with Japanese Bulldog sauce. This meal is relatively easy to make in addition to the relatively low cost and easy access to the ingredients.

 

(While the eggs in Japan are fresh enough to eat raw, we do not recommend having raw eggs in other countries!)

Table of Contents

A little bit about the dish

Yakisoba literally means “Cooked Soba” in Japanese. The soba noodles in the Yakisoba are Chinese noodles and are produced from wheat flour instead of the usual buckwheat flour which the typical soba is made out of. Once the noodles and the vegetables are cooked, it is then seasoned with a sauce resembling Worcestershire sauce. The standard Yakisoba consists of bite-sized pieces of pork , finely chopped vegetables including cabbage, onions, bean sprouts, and carrots. It is also  topped with a number of garnishes, including katsuobushi (bonito fish flakes), beni shoga (shredded pickled ginger), and aonori (dried seaweed). While having pork in the Yakisoba is quite standard, you can easily opt to leave out the pork and it will still taste as good, making Yakisoba a good option for both meat lovers and vegans alike.

 

Yakisoba is a typical Japanese food which is easy to make. As you only need a pan and a few utensils, Yakisoba is often sold in Japanese traditional festivals, because it of the ease in making them and also because you really can’t go wrong with Yakisoba. You really cant go wrong and it will taste really good. Furthermore, unlike other noodle dishes which is served inside some sort of soup or broth making it impossible to save and eat it on another day, Yakisoba is cooked on a pan and therefore, you can opt to save it on another day if you happen to cook too much. While it is one of the dishes that takes minimal effort, if you are able to cook this, you might be able to convince your family and friends that you are an expert in Japanese cuisine.

 

List of Ingredients you will need

(Serving for 4 people)

 

・ Noodles … 4 Servings 

・ Thin slices of Pork … 11 ounces (300 grams)

・ Carrots … 1/4 piece

・ Cabbage … 4 leaves

・ Bean Sprouts … 1 Bag

Soy Sauce …  2.5 Tablespoon

Bulldog Sauce… 2 Tablespoon

・ Oyster Sauce… 2 Tablespoon

 

(Serving for 4 people)

・ Noodles … 4 Servings 

・ Thin slices of Pork … 

     11 ounces (300 grams)

・ Carrots … 1/4 piece

・ Cabbage … 4 leaves

・ Bean Sprouts … 1 Bag

Soy Sauce …  2.5 Tbsp

Bulldog Sauce… 2 Tbsp

・ Oyster Sauce… 2 Tbsp

Recipe

1.  Cut the carrots into thin rectangular slices and the cabbage into bite-sized pieces.

2.  Also cut the the pork into bite sized pieces and season lightly 

     season it with salt and pepper.

3.  Lightly wash the noodles so as to remove unwanted powders 

     stuck to the noodle and then dry it with a paper towel so as to 

     prevent the noodles from becoming to soft.

4.  Pour oil onto a heated pan and cook the noodle. Turn the noodles 

     once it turns slightly crispy on the side you are cooking. Once 

     both sized are nicely fried, temporarily take it out of the pan.

5.  Pour oil on to the pan again to first cook the pork. Once the pork 

     is ready, add the cabbage and the carrots. 

6.  Once the pork, cabbage and the carrots seem ready, add the 

     noodles back onto the pan. Pour the Soy Sauce, Bulldog Sauce 

     and the Oyster sauce evenly onto the ingredients and stir to make 

     sure there are not any parts that are not covered with the sauce. 

7.  Add the bean sprouts on to the pan and make sure that bean 

     sprouts are spread out evenly. After a minute or two, its ready to 

     be served.

 

 

Tip:  This is a noodle based dish and its best not to add big slabs of meat. By having a big piece of meat in the noodle, the taste of the meat will turn out to be too empowering, so we recommend that you have your butcher cut you some thin slices or buy a meat slicer (trust us, it will be worth every penny). 

 Furthermore, bean sprouts abroad compared to Japanese bean sprouts have a harder texture and a distinct pungent smell so it might be best to boil the bean sprouts before adding it to the Yakisoba. 

 While this recipe uses pork, you can also substitute or simply add some seafood (recommend either squid or octopus) into the Yakisoba. 

1.  Cut the carrots into thin rectangular slices and the 

     cabbage into bite-sized pieces.

2.  Also cut the the pork into bite sized pieces and 

     season lightly season it with salt and pepper.

3.  Lightly wash the noodles so as to remove unwanted 

     powders stuck to the noodle and then dry it with a 

     paper towel so as to prevent the noodles from 

     becoming to soft.

4.  Pour oil onto a heated pan and cook the noodle. Turn 

     the noodles once it turns slightly crispy on the side 

     you are cooking. Once both sized are nicely fried, 

     temporarily take it out of the pan.

5.  Pour oil on to the pan again to first cook the pork. 

     Once the pork is ready, add the cabbage and the 

     carrots. 

6.  Once the pork, cabbage and the carrots seem ready, 

     add the noodles back onto the pan. Pour the Soy 

     Sauce, Bulldog Sauce and the Oyster sauce evenly 

     onto the ingredients and stir to make sure there are 

     not any parts that are not covered with the sauce. 

7.  Add the bean sprouts on to the pan and make sure 

     that bean sprouts are spread out evenly. After a 

     minute or two, its ready to be served.


Tip:  This is a noodle based dish and its best not to add big slabs of meat. By having a big piece of meat in the noodle, the taste of the meat will turn out to be too empowering, so we recommend that you have your butcher cut you some thin slices or buy a meat slicer (trust us, it will be worth every penny). 

 Furthermore, bean sprouts abroad compared to Japanese bean sprouts have a harder texture and a distinct pungent smell so it might be best to boil the bean sprouts before adding it to the Yakisoba. 

 While this recipe uses pork, you can also substitute or simply add some seafood (recommend either squid or octopus) into the Yakisoba. 

1.  Cut the carrots into thin 

      rectangular slices and the 

      cabbage into bite-sized 

      pieces.

2.  Also cut the the pork into 

     bite sized pieces and 

     season lightly season it with 

     salt and pepper.

3.  Lightly wash the noodles so 

     as to remove unwanted 

     powders stuck to the noodle 

     and then dry it with a paper 

     towel so as to prevent the 

     noodles from becoming to 

     soft.

4.  Pour oil onto a heated pan 

     and cook the noodle. Turn 

     the noodles once it turns 

     slightly crispy on the side 

     you are cooking. Once both 

     sized are nicely fried, 

     temporarily take it out of the 

     pan.

5.  Pour oil on to the pan again 

     to first cook the pork. Once 

     the pork is ready, add the 

     cabbage and the carrots. 

6.  Once the pork, cabbage and 

     the carrots seem ready, add 

     the noodles back onto the 

     pan. Pour the Soy Sauce, 

     Bulldog Sauce and the 

     Oyster sauce evenly onto 

     the ingredients and stir to 

     make sure there are not any 

     parts that are not covered 

     with the sauce. 

7.  Add the bean sprouts on to 

     the pan and make sure that 

     bean sprouts are spread out 

     evenly. After a minute or 

     two, its ready to be served.

 

Tip:  This is a noodle based dish and its best not to add big slabs of meat. By having a big piece of meat in the noodle, the taste of the meat will turn out to be too empowering, so we recommend that you have your butcher cut you some thin slices or buy a meat slicer (trust us, it will be worth every penny). 

 Furthermore, bean sprouts abroad compared to Japanese bean sprouts have a harder texture and a distinct pungent smell so it might be best to boil the bean sprouts before adding it to the Yakisoba. 

 While this recipe uses pork, you can also substitute or simply add some seafood (recommend either squid or octopus) into the Yakisoba. 

Other recommended recipes

If this is the kind of dish you like, we have compiled some a list of dishes that you might also like for your next cooking session below. 

Yakitori (焼き鳥)

Yakitori (焼き鳥), meaning “grilled bird” in Japanese, is a dish composed of different kinds of meat and vegetables (not just chicken) that are skewered and cooked on a grill. 

Chicken Nanban (チキン南蛮)

Chicken Nanban (チキン南蛮) is considered one of the most popular dishes back in Japan. Originating from the Miyazaki prefecture which is very well-known for it quality of chicken, it is a dish consisting of fried chicken which is covered with sweet and sour sauce, which is topped off with Tartar sauce.

Japanese Pork Curry (カレーライス)

Japanese Curry or “Curry Rice” (カレーライス) is one of the Japanese people’s favorite dishes, partly because of the ease of preparing the dish as well as the fact that it tastes so good! 

Japanese favorite curry
Japanese favorite curry

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