An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)

Name: An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)
Yield: 1 serving
Cuisine: American
Ingredients: 1 bag Chinese-style noodles or udon noodles (as thick and chewy as possible); 3 leaves Cabbage; 1 to 2 handfuls Bean sprouts; 1 Thinly sliced pork or beef; 50 ml Dashi stock (about the concentration for miso soup); 40 to 60 ml Otafuku Okonomiyaki sauce orsauce; 30 ml for udon noodles 20 ml for yakisoba ... this is enough for up to two portions of noodles Sake (always use real sake, not cooking sake); 1 Vegetable oil; 1 Salt and pepper ... A; 1 Tempura crumbs ... B; 1 Bonito flakes ... B; 1 Aonori ... B

cookpad.japan @cookpad_jp

I was born and raised in Chuo Ward, Osaka, and love "okonomiyaki," "yakisoba" and "takoyaki".
There are so many yummy restaurants here, but they're always so crowded... Even if these don't taste or look exactly the same as what you'd get in those places, I'm actually quite proud of what I've got here.

Everything I've listed here are hints. Yakisoba and stir-fried udon noodles are such simple dishes, but those served at the okonomiyaki shop are really yummy.
If you take some extra care during just a couple of steps, your noodles will taste so much better.
I know yakisoba dishes vary in taste by region, but I hope you'll try this out at least once! For 1 serving. Recipe by *ai*

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)

Share its first Cooksnap!

cookpad.japan @cookpad_jp

Edit recipe

See report

Add Cooksnap

Ingredients

1 serving

1 bagChinese-style noodles or udon noodles (as thick and chewy as possible)
3leaves Cabbage
1to 2 handfuls Bean sprouts
1Thinly sliced pork or beef
50 mlDashi stock (about the concentration for miso soup)
40to 60 ml Otafuku Okonomiyaki sauce orsauce
30 mlfor udon noodles 20 ml for yakisoba ... this is enough for up to two portions of noodles Sake (always use real sake, not cooking sake)
1Vegetable oil
1Salt and pepper ... A
1Tempura crumbs ... B
1Bonito flakes ... B
1Aonori ... B

Cooking Instructions

1

Cut the vegetables and meat into bite-sized pieces. *In this case, it's better to tear the cabbage by hand instead of cutting it into neat pieces.
2

Prepare the dashi stock, it can be dash stock powder dissolved in hot water. *Speed is essential, so prepare the sauces now too.
3

Take the noodles out of the refrigerator and place on a plate. Sprinkle sake over it and lightly cover with plastic wrap. *Microwave until the noodles are warm (it takes me about 1.5 minutes at 600 W).
4

Many people warm the noodles in the bag, but a popular store told me it's better to prepare the noodles with the method in Step 3. This is essential!!
5

Put vegetable oil in a frying pan, and heat over high. Put the meat in first and season with the A ingredients. When the meat is almost cooked through, add the vegetables. Season again with the A ingredients and stir-fry.
6

Once the Step 5 vegetables have softened up, add the Step 3 noodles (do not add sake on the plate). Add the Step 2 dashi stock, and untangle the noodles while cooking over high heat.
7

When the Step 6 noodles have untangled and about 90% of the dashi stock has evaporated, add the Step 2 sauce. Mix quickly and put on a serving plate.
8

In Step 7, make sure you mix the sauce with the remaining dashi stock that hasn't been fully evaporated. This is important!!
9

From Step 6 onwards, the process up until plating should take about 20 to 30 seconds.
10

If you take your time here, the noodles will not only dry out, but start tasting like the instant kind.
11

After serving onto a plate, top with the B ingredients and it's ready. Adding mayonnaise or chili pepper powder to taste is also yummy.
12

Noodles that have dried out are never good. The sauce sticks well onto chewy noodles that have a slippery surface. This way, the noodles will taste exactly like what you'd get at a restaurant.
13

I always use this type of sauce which is on the sweeter side. This company also makes "Yakisoba Sauce" but I like to use the "Okonomi" type.
14

But, if you can't find it, try using the"Fake Otafuku type Okonomi Sauce".
15

I tried various types of sauce for this recipe before posting it. The amount needed is the same at 40 to 60 ml.
16

Always use thick noodles... Thin noodles will become soggy and mushy.
17

To make the noodles as yummy as those cooked at restaurant griddles, make sure to keep the frying pan or electric griddle on high heat.
18

The dashi stock added in Step 6 should evaporate if the heat is kept on high. This is an important point for keeping the noodles chewy.

Edit recipe

See report

Add Cooksnap

Share its first Cooksnap!

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan

Share your Cooksnap

Learn more about Cooksnaps

Cook Today

cookpad.japan @cookpad_jp

on December 12, 2013 00:41

A collection of the best recipes from the Cookpad Japan community, translated into English!

Similar Recipes

Chikuwa Stir-Fried in Okonomiyaki or Yakisoba Sauce for Your Bento Chikuwa Stir-Fried in Okonomiyaki or Yakisoba Sauce for Your Bento

In Kansai, the sauces for okonomiyaki, yakisoba, and takoyaki are different. They are all tasty, but I always end up with leftover sauce.Add the sauce after turning off the heat. If you add it while the heat is still on, it will spatter and form dark lumps. Recipe by Marrietty

cookpad.japan
Simple Squid Yakisoba Stir-Fried Noodles Oyster Sauce Simple Squid Yakisoba Stir-Fried Noodles Oyster Sauce

I wanted to eat yakisoba noodles for lunch so I tried to make them with a lot of squid.Warming up the noodles with a microwave makes the noodles separate easily and cook quicker. Recipe by kurukurumin

cookpad.japan
Stir-Fried Udon Noodles with Miso Sauce Stir-Fried Udon Noodles with Miso Sauce

I came up with this seasoning mixture since I didn't have okonomiyaki sauce or kimchi sauce.Miso sauce is also great for stir-fried vegetables! Recipe by monmoso

cookpad.japan
Simple Soy Sauce Flavored Stir Fried Udon Simple Soy Sauce Flavored Stir Fried Udon

Use up leftover vegetables with this recipe.You don't have to use the vegetables listed here - anything goes! I just used the vegetables I had on hand. For 2 servings. Recipe by Rearea cheese

cookpad.japan
[Farmhouse Recipe] Stir-fried Udon with Japanese Worcestershire-style Sauce [Farmhouse Recipe] Stir-fried Udon with Japanese Worcestershire-style Sauce

One day I had stir-fried udon from a food stall and I liked it because it had garlic. Since then we like garlic in our stir-fried noodles.Green onions are easy to cook through. To keep their crunchiness, don't cook for too long. The white stem parts take longer to cook through so I recommend that you fry with cabbage beforehand. Recipe by FarmersK

cookpad.japan
Inexpensive Stir-Fried Udon Noodles with Garlic Soy Sauce Inexpensive Stir-Fried Udon Noodles with Garlic Soy Sauce

This is a recipe I just came up with.I used chicken skin here, but please try making it using whatever you have in the refrigerator, like chikuwa or kamaboko.Also, try adding leeks, onions, cabbage, or other vegetables.Adjust the amount of garlic soy sauce to taste. Recipe by Yuuyuu0221

cookpad.japan
Sweet and Salty Butter and Soy Sauce Stir-fried Udon Noodles Sweet and Salty Butter and Soy Sauce Stir-fried Udon Noodles

I made a quick and delicious lunch with whatever I had on hand.The flavor is on the sweet side.You can omit the sugar if you'd rather have your udon just be savory.You can add pork instead of chicken. Recipe by Majuju

cookpad.japan
Easy and Rich Stir Fried Udon Noodles with Oyster and Soy Sauce Easy and Rich Stir Fried Udon Noodles with Oyster and Soy Sauce

With a 3 month old girl, I'm always looking for easy recipes I can make in a short amount of time without having to go shopping for extra ingredients. I decided to allow myself a little oil in this recipe since my mastitis has gotten better.It's very richly flavored. If you like lighter flavors, please reduce the amount of seasoning ingredients.Use any vegetables and other ingredients you have in the refrigerator!I recommend adding lots of chopped green onions.Frozen Sanuki udon noodles are firm and delicious.You can also use kishimen noodles or yakisoba noodles instead. For 1 serving. Recipe by Piyokonoshokutaku

cookpad.japan
My Lazy Yakisoba (Japanese Stir fried noodle) My Lazy Yakisoba (Japanese Stir fried noodle)

Easy and simple yakisoba recipe for those who don't know what to cook in Japan. This is typical street food during summer festivals in Japan too. ;DUsually we cook yakisoba with some meat! But I didn't have any meat in the fridge. So I used only vegetables and mushrooms for this time. You can make own yakisoba noodle with some vegetables left in your fridge too! So easy!

Harune H
Ousho-style Soy Sauce Yakisoba Noodles Ousho-style Soy Sauce Yakisoba Noodles

I love the soy sauce yakisoba noodle at Ousho and wanted to recreate it at home. I think it's pretty close to the original.The key to this recipe is the Chinese stock paste, but you could also use Chinese chicken stock powder or Wei-pa.Cook quickly over high heat! Recipe by Yumi412

cookpad.japan
Chilled Udon Noodles with Sauce Chilled Udon Noodles with Sauce

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

cookpad.japan
Easy Microwave Udon Noodles with Yakiniku Sauce Easy Microwave Udon Noodles with Yakiniku Sauce

I often use frozen udon noodles to cook up my lunches, but I don't want to do extra dishes and don't want to use gas... so I always them cook in a microwave.This is an indulgent lunch with pork. I sometimes cook this dish without meat.It's still delicious without it.If you are not using meat, slightly reduce the amount of sauce. For 1 serving. Recipe by *Anna*

cookpad.japan

More Recipes

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)

Ingredients

Cooking Instructions

Cooksnaps

Comments

Similar Recipes