Yakisoba
Recipe by Cookingwiththehamster. (video tutorial)
Original URL: https://www.cookingwiththehamster.com/post/yakisoba
Yakisoba (焼きそば) refers to one of the best-known and most popular dishes both in Japan and abroad. It is a dish made with stir-fried noodles (not buckwheat soba, but chukamen made from durum wheat), cooked on a griddle or in a very hot pan, with the addition of the typical yakisoba sauce (Otafuku or an equivalent).
This dish is so common that in Japan it can be found everywhere, pre-cooked in supermarkets or freshly prepared, especially during festivals.
To make my yakisoba dish, I used the basic ingredients from the online store Oishiiplanet.
The recipe I’m suggesting is very simple and quick to make with just a few ingredients. It is especially good when you have company, and the quantities are for two people.
INGREDIENTS
1 package of pre-cooked yakisoba noodles (use 1 serving per person)
3 tablespoons of Otafuku yakisoba sauce
3 leaves of white cabbage or savoy cabbage
3 thin slices of bacon
1 carrot
1/2 white onion
vegetable oil
PREPARATION
- Cut the vegetables into slices that are not too thin and set aside.
- Cut the bacon strips into small strips and set aside.
- Heat a teaspoon of vegetable oil in a flat nonstick pan (or wok) or on a griddle, and brown the onions.
- After a couple of minutes, add the bacon strips and brown for another two minutes.
- Add the remaining vegetables and continue tossing with the help of two spatulas. Add a splash of plain water.
- Make some space in the center of the pan and add the pre-cooked noodles. Use the spatulas to keep tossing the noodles until they are well separated, taking care not to break them.
- Pour in the Otafuku sauce and continue stirring. Let the noodles absorb the flavor well and serve immediately while hot (you can add garnishes to taste, such as aonori, sesame seeds, katsuobushi, or beni shoga).
The term yakisoba (焼 き そ ば) refers to one of the best-known and most popular dishes both in Japan and abroad. It is made with stir-fried noodles—not buckwheat soba, but durum-wheat chukamen—cooked on a hot plate or in a pan, with the addition of the typical yakisoba sauce (Otafuku or equivalent).
It is such a common dish that in Japan it can be found everywhere, pre-cooked in supermarkets or freshly prepared, especially during matsuri.
To make my yakisoba dish, I used the basic ingredients from the Oishiiplanet online store.
The recipe I propose is very simple and quick to make with just a few ingredients. It is especially good when you have company and is calibrated for two people.
INGREDIENTS
1 pack of precooked yakisoba noodles (use 1 single portion each)
3 tablespoons of Otafuku sauce for yakisoba
3 leaves of white cabbage or savoy cabbage
3 thin slices of bacon
1 carrot
1/2 white onion
vegetable oil
PREPARATION
- Cut the vegetables into slices that are not too thin and set aside.
- Cut the bacon strips into smaller strips and set aside.
- Heat a teaspoon of vegetable oil in a flat nonstick pan (or wok) or on a griddle, then brown the onions.
- After a couple of minutes, add the bacon strips and brown them for another two minutes.
- Add the remaining vegetables and continue stirring with two spatulas. Add a splash of plain water.
- Make some space in the center of the pan and add the precooked noodles. Use the spatulas to keep turning the noodles until they are well separated, taking care not to break them.
- Pour in the Otafuku sauce and continue stirring. Let the flavors develop, then serve immediately while hot (you can add aonori seaweed, sesame seeds, katsuobushi, or beni shoga as garnishes to taste).
