Best 3 Authentic Yakisoba Recipes
**Yakisoba: A Culinary Journey Through Japanese Street Food Delights**
In the realm of Japanese cuisine, yakisoba stands as a testament to the country's culinary prowess. This irresistible dish is a symphony of flavors, textures, and aromas, captivating taste buds with its savory and slightly sweet sauce, tender-crisp noodles, and an array of delectable toppings. Originating from humble beginnings as a street food, yakisoba has ascended to become a beloved dish enjoyed throughout Japan and beyond.
This authentic yakisoba recipe takes you on a culinary journey through the streets of Japan, capturing the essence of this beloved dish. With step-by-step instructions and a carefully curated selection of ingredients, you'll be able to recreate the magic of yakisoba in your own kitchen.
Indulge in the classic yakisoba recipe, featuring tender pork, crisp vegetables, and a flavorful sauce. Experience the vegetarian delight of the vegetable yakisoba, where an array of colorful vegetables takes center stage. If seafood is your passion, the seafood yakisoba beckons with its succulent shrimp, squid, and mussels.
For those seeking a tantalizing twist, the kimchi yakisoba infuses the dish with the bold and spicy flavors of kimchi. And if you're craving a quick and easy meal, the instant yakisoba offers a satisfying and convenient option without compromising on taste.
Prepare to embark on a culinary adventure with our authentic yakisoba recipes. From the classic to the innovative, these recipes will guide you in creating a delectable dish that captures the essence of Japanese street food culture.
YAKISOBA (焼きそば)
Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce. My version retains the taste of authentic Yakisoba but adapts the technique and ingredients for non-Japanese kitchens.
Provided by Marc Matsumoto
Categories Entree
Time 10m
Number Of Ingredients 14
Steps:
- Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly 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.
- Prep the vegetables and make the sauce by whisking together the Worcestershire sauce, ketchup, oyster sauce, honey and white pepper in a small bowl.
- Heat a large heavy-bottomed frying pan or griddle over high heat until hot. Add 1 tablespoon of oil along with the pork belly or bacon. Fry until the fat from the pork has started to render out.
- Add the carrots, onions, and cabbage and stir fry using two spatulas until the vegetables are vibrant in color and starting to wilt (they don't need to be fully cooked through yet).
- Add noodles and toss with the oil in the pan. If you notice they are sticking, add some more oil directly onto the noodles.
- Drizzle the sauce evenly over the noodles and continue tossing and frying until the noodles are a uniform color and you can smell the sauce starts to caramelize.
- Plate the yakisoba and sprinkle with aonori and benishoga to garnish.
Nutrition Facts : Calories 568 kcal, Carbohydrate 67 g, Protein 15 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 24 mg, Sodium 831 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
AUTHENTIC YAKISOBA
This authentic yakisoba was taught to me by my host mother when I lived in Osaka, Japan. It is the real deal and my friends love it.
Provided by veithk
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
- Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
- Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
- Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.
Nutrition Facts : Calories 583.6 calories, Carbohydrate 110.2 g, Cholesterol 24.5 mg, Fat 6.3 g, Fiber 1.6 g, Protein 27.4 g, SaturatedFat 1.1 g, Sodium 2220.2 mg, Sugar 13.9 g
YAKISOBA
Sponsored by Lea & Perrins®. Yakisoba loosely translates to grilled noodles, but you're not expected to place noodles on the grill. Traditionally, an iron pan is placed over the grill and noodles are cooked on them. The dish's roots are from Chinese lo mein, but with a Japanese flavor twist and a fusion of flavor from Worcestershire sauce. It's a Japanese street food favorite that will quickly become a weeknight favorite in your home.
Provided by Jet Tila
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Shredded pickled red ginger (beni shoga or kizami beni shoga; see Cook's Note)
- For the yakisoba sauce: Whisk together the Worcestershire sauce, ketchup, sugar and soy sauce in a small bowl and reserve.
- For the yakisoba: Place the noodles in a bowl, add about 1 teaspoon of the oil and stir to separate.
- Heat the remaining oil in a skillet over high heat for 1 to 2 minutes. Add the pork belly and sear on all sides, about 3 minutes. Stir in the mushrooms, onion and carrot and cook until tender but not cooked all the way, 3 to 4 minutes. Add the cabbage and cook until almost tender, about 1 minute. Stir in the scallions and cook until slightly softened, about 30 seconds. Sprinkle in some pepper.
- Add the noodles to the skillet and lower the heat to medium. Stir to warm and combine the noodles with the vegetables in the skillet for about 30 seconds. Stir in the yakisoba sauce and cook until the sauce is absorbed and distributed, about 1 minute. Plate up and top with the dried green seaweed and pickled red ginger if using.
Tips:
- Choose the right noodles: Use Japanese wheat noodles specifically designed for yakisoba, as they have a slightly chewy texture that holds up well to stir-frying.
- Prepare the noodles properly: Cook the noodles according to the package instructions, then rinse them in cold water to stop the cooking process. This will prevent them from becoming mushy when stir-fried.
- Use a well-seasoned wok or large skillet: A well-seasoned wok or large skillet will help prevent the noodles and vegetables from sticking. If you don't have a wok, use a large skillet or griddle.
- Stir-fry the noodles and vegetables over high heat: This will help to create a slightly charred flavor. Be sure to stir the noodles and vegetables constantly to prevent them from burning.
- Add the sauce at the end: Adding the sauce at the end will help prevent the noodles and vegetables from becoming too salty or soggy.
- Garnish with your favorite toppings: Common toppings for yakisoba include beni shoga (red pickled ginger), aonori (dried seaweed flakes), and katsuobushi (bonito flakes).
Conclusion:
Yakisoba is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover vegetables and protein, and it's also a fun dish to make with friends and family. With its combination of savory flavors and textures, yakisoba is a surefire hit that will please everyone at the table. So next time you're looking for a quick and easy meal, give yakisoba a try!
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