Easy Yakisoba Sauce Recipe at home

Fried noodles that are sweet and salted, mixed in fresh cabbage fat minced pork, fragrant garlic and much more. This Yakisoba Sauce recipe will show you how to cook authentic Japanese yakisoba by hand and is great for quick meals for the week.

What is Yakisoba?

Yakisoba is an Japanese dish with Chinese influence . It is comprised from yakisoba noodles, a variety of vegetables, such as carrots and cabbage, occasionally meat, and is then coated in the Worcestershire style seasoning. Yakisoba can be translated as “fried noodle” in Japanese and refers to the stir-frying method used in making this dish, such as Pancit canton, pad see ew, garlic noodles as well as the yaki Udon.

It’s similar to yaki Udon due to its diverse meat and vegetable ingredients, however its seasoning is Worcestershire as well as oyster sauce-based, while the yaki udon sauce is soy and oyster sauce-based. Yaki Udon was originally developed because of a absence of yakisoba, also which is also known as chuka Soba.

Do not confuse them with soba that is made of buckwheat The noodles that are used in yakisoba are referred to as chuka soba, and are comprise wheat flour. Chuka soba is typically the Japanese equivalent that is a variation of Chinese egg noodles. This is the reason why it appears (yellow) and tastes distinct like other soba noodles.

The original dish was created in the 20th century, when wheat flour was pricey and cabbage was used to fill noodles. In the beginning, the seasoning sauce comprised soy sauce. However, the liquid from cabbage would lessen the flavor, which is why the Worcestershire seasoning was added.

ingredients for Yakisoba sauce recipe

There are a variety of methods to prepare yakisoba home, based on the amount of amount of time and energy you’ve got. It is possible to make a quick noodles packet containing yakisoba and sauces like Maruchan Yakisoba and a ready-made yakisoba condiment such as Otafuku the yakisoba sauce or prepare the entire dish by hand.

Because I’ve got all of the components I need at home I make these by hand and alter them according to my preferences. The majority of the ingredients in these sauces are common ingredients, such as oyster sauce, soy sauce sugar, ketchup, and so on. The Worcestershire sauce I made use of the Japanese version of Worcestershire sauce ( Bulldog Worcestershire) because it’s slightly more sweeter, but you could use the normal Worcestershire too.

To make these noodles, I selected egg noodles specifically designed for yakisoba such as those from Twin Marquis brand yakisoba because they were in a pot and were ready for stir-frying. I don’t recommend Maruchan noodles as they broke and fell apart during stirring fry. I added thinly cut pork butt, and vegetables such as chopped onions, cabbage and garlic, as well as carrots along with mushrooms recipe for additional flavor.

How to make yakisoba sauce from scratch

Making your own yaki sauce is so easy. All you need to do is combine all ingredients for the sauce into the bowl and mix until the mixture is fully dissolving. After cooking the veggies as well as the meat along with the noodles in an enormous saucepan and then drizzle your sauce on top of the stir-fried pan , and mix. It’s as easy as it gets.

I would highly suggest mixing all the ingredients in a bowl prior placing them in the pan, so that all the ingredients and noodles have a uniform coating.

Serving and storage

Once you’ve cooked the noodles, sprinkle them with the pickled ginger, seaweed that has been roasted along with sesame seeds. Also, you can make yakisoba hot dog buns, sprinkle with a bit of Kewpie mayo, and then make the yakisoba bun. Yakisoba is best eaten hot and fresh from the pan. However, it is also great for leftovers because you can cook large quantities and enjoy it over the course of a few days. Be sure to store the food in an airtight container inside the refrigerator.