Yakisoba
- 1 serving of yakisoba noodles (Chinese-style noodles)
- 50 g pork belly, thinly sliced
- 1 cabbage leaf (50 g)
- 50 g bean sprouts
- 5 cm piece of carrot (50 g)
- 1 Tbsp vegetable oil
- 1 smidgen of salt
- 1 smidgen of pepper
- 2 Tbsp yakisoba sauce
- red pickled ginger, to taste
- katsuobushi (skipjack tuna/bonito flakes), to taste
- aonori (green seaweed flakes), to taste
* Red pickled ginger: Sweet pickled ginger or other pickles.
*Yakisoba sauce: A mixture of 2 Tbsp Worcestershire sauce, 1 Tbsp oyster sauce, and 1 Tbsp shoyu (Japanese soy sauce).
Yakisoba: Japan’s Ultimate Street & Comfort Food!
A no-frills favorite loved across Japan, yakisoba is known for its savory sauce, springy noodles, and comforting simplicity. Found at festival stalls and home kitchens alike, it’s quick to make, affordable, and a true taste of everyday Japanese food culture.
How to make it
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1
Cut the thinly sliced pork belly into 2–3cm strips, cabbage into 5cm squares, and carrot into matchsticks. Wash bean sprouts and drain thoroughly.
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2
Heat vegetable oil in a frying pan over medium heat and lightly cook the pork.
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3
Once meat changes color, add vegetables and stir-fry. Lightly season with salt and pepper.
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4
Once vegetables have softened, add yakisoba noodles and continue stir-frying until noodles separate. To make separating noodles easier, warm them slightly in the microwave beforehand.
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5
Add yakisoba sauce and mix everything thoroughly.
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6
Move to a dish and top with red pickled ginger, katsuobushi, and aonori to taste.
Recipes supervised by Keiko Eguchi
