Yakisoba

YakisobaMaking a delicious Yakisoba (焼きそば) is easy with my step-by-step guide. Learn how to make this classic Japanese street food at home.

Summary

  • CourseEntree
  • CuisineJapanese
  • Yield2 people
  • Cooking Time10 minutes
  • Preperation Time5 minutes
  • Total Time15 minutes

Ingredients

fresh ramen noodles
280 grams
vegetable oil
2 teaspoons
carrot (~1/3 julienned)
150 grams
onion (~1/2 small sliced)
60 grams
cabbage (~2 leaves chopped)
60 grams
scallions (~2 sliced)
30 grams
chuno sauce
3 tablespoons
oyster sauce
1/2 tablespoon
ground white pepper
1/4 teaspoon
vegetable oil
2 tablespoons
katsuobushi (1 small pack)
5 grams
aonori (for garnish)
benishoga (red ginger, for garnish)

Steps

  1. Recipe for the classic matsuri favorite, yakisoba.
    Boil the noodles for 1 minute less than what the package directions say. When the noodles are done, drain and rinse very well with cold water, using your fingers to agitate the noodles. Drain as much water off the noodles as possible by using a dropping motion with both hands and yanking up suddenly. Toss the noodles with 2 teaspoons of vegetable oil to keep the noodles from sticking together.
  2. Prep the vegetables and make the sauce by whisking together the chuno sauce, oyster sauce, and white pepper.
  3. Heat a pan over medium-high heat until hot and then add 2 tablespoons of oil along with the carrots, onions and any tougher bits of cabbage.
  4. Recipe for the classic matsuri favorite, yakisoba.
    Stir-fry until the carrots are tender and then add the cabbage and scallions. Continue stir-frying until the cabbage is cooked.
  5. Recipe for the classic matsuri favorite, yakisoba.
    Add the noodles and sauce and use two utensils to lift and drop the noodles as if you're tossing a salad to coat them evenly with sauce.
  6. Recipe for the classic matsuri favorite, yakisoba.
    Sprinkle the katsuobushi onto the noodles, and continue tossing until the noodles are a uniform color and you can smell the sauce starting to caramelize.
  7. Plate the yakisoba and sprinkle with aonori and beni shoga to garnish.