This recipe is translated from Cookpad Japan. See original: Japan

Naniwa-Style Sauce Yakisoba or Yaki Udon

Name: Naniwa-Style Sauce Yakisoba or Yaki Udon
Yield: 1 serving
Cuisine: American
Ingredients: 1 package Chinese noodles or udon (preferably thick and chewy); About 3 leaves cabbage; 1-2 handfuls bean sprouts; To taste pork or beef (thinly sliced); 1/4 cup dashi stock (water + granulated dashi is OK, about the strength of miso soup); 1/4-1/3 cup (adjust based on the amount of vegetables and water released from them) Otafuku okonomiyaki sauce or sauce from ID18984522; 2 tablespoons for udon, 1 1/2 tablespoons for yakisoba (up to 2 servings) sake (must be sake); To taste vegetable oil; To taste salt and pepper...A; To taste tempura bits...B; To taste bonito flakes...B; To taste aonori (seaweed flakes)...B

＊ai＊ @cook_40037705

【Thank you for 100 reports】
In the competitive okonomiyaki district of Naniwa, people are picky about their sauce noodles (lol).
This is my yakisoba and yaki udon recipe.

The origin of this recipe:
I was born and raised in Chuo Ward, Osaka, and of course, I love "okonomiyaki", "yakisoba", and "takoyaki".
There are many delicious restaurants... Even if I can't make it exactly the same as what I've heard or seen in the shops, I'm quite particular about these (lol).

【Thank you for 100 reports】
In the competitive okonomiyaki district of Naniwa, people are picky about their sauce noodles (lol).
This is my yakisoba and yaki udon recipe.

Ingredients

1 serving

1 packageChinese noodles or udon (preferably thick and chewy)
About 3 leaves cabbage
1-2 handfulsbean sprouts
To taste pork or beef (thinly sliced)
1/4 cupdashi stock (water + granulated dashi is OK, about the strength of miso soup)
1/4-1/3 cup(adjust based on the amount of vegetables and water released from them) Otafuku okonomiyaki sauce or sauce from ID18984522
2 tablespoonsfor udon, 1 1/2 tablespoons for yakisoba (up to 2 servings) sake (must be sake)
To taste vegetable oil
To taste salt and pepper...A
To taste tempura bits...B
To taste bonito flakes...B
To taste aonori (seaweed flakes)...B
Feel free to substitute the meat with octopus, squid, or a mix, and change topping B with whatever you have at home

Cooking Instructions

1

Cut the vegetables and meat into appropriate sizes.
* For cabbage, do not cut it neatly; it's better to tear it randomly by hand.
2

Prepare the dashi stock.
* Speed is key, so also prepare the sauce.
3

Place the noodles from the refrigerator on a plate and sprinkle with sake, then cover lightly with plastic wrap.
4

Microwave (3) until warm.
* In my microwave, it takes 1.5 minutes at 600W.
5

Many people microwave the noodles in the bag, but I heard from a popular shop to let the noodles sit as in (3) and (4).
This is essential.
6

Once everything is ready, let's move quickly.
First, heat vegetable oil in a frying pan over high heat.
7

Add the meat to (6) and sprinkle with ingredients A.
When 80% cooked, add the vegetables from (1) and sprinkle with more ingredients A, then stir-fry.
8

When the vegetables in (7) start to soften, add the noodles from (3) (without the sake on the plate) and the dashi stock from (2).
9

Keep on high heat and quickly loosen the noodles.
Thanks to steps (3) and (4), the noodles will naturally loosen.
10

When the noodles in (9) are loosened and 90% of the dashi stock has evaporated, add the prepared sauce and mix quickly, then serve on a plate.
11

In step (10), the key is to mix with the remaining dashi stock and sauce that hasn't completely evaporated.
This is important!
12

【Note】
From adding the noodles in (8) to serving on a plate...
Do it quickly within 30 seconds.
13

If you take your time here...
* The noodles will become dry
* The noodles will lose their chewiness and become like instant noodles
14

Once served, top with ingredients B.
You can also add mayonnaise or mustard to taste.
15

Noodles with a dry surface are not tasty.
The noodles should be chewy with a smooth surface that the sauce clings to.
This is the taste of a restaurant.
16

We always use this sweet sauce. Although 'yakisoba sauce' is also sold, we prefer to make it 'okonomi' style.
17

But if it's not available, there's no choice.
In that case, use ID18984522 'Fake Otafuku-style okonomiyaki sauce'.
18

I tasted the sauce many times for this recipe (lol).
The amount used is the same, 1/4 to 1/3 cup.
19

【Additional Notes】
Use thick noodles if possible...
Thin noodles tend to absorb moisture and become soggy.
20

To make it as delicious as if cooked on a restaurant's griddle, always keep the frying pan or hot plate on high heat.
21

Keeping it on high heat should cause the dashi stock added in (8) to evaporate quickly.
This is also important for maintaining the noodles' chewiness.
22

ID17640686 is a nostalgic 'yakisoba-style spaghetti' that I've loved since I was a child.
Please try it if you like.

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Written by

＊ai＊ @cook_40037705

on February 17, 2011 15:01

大阪中央区より東京某区に来て夫婦2人楽しく生活しています。キッチンに引きこもる事とDeベイスターズが生き甲斐のアホです><大阪では自宅で教室を開いてましたが、今は料理教室に関する様々な仕事をしています♡宜しくお願いいたします^^*マカロンをはじめ、私のレシピでご質問があればレポにて教えて下さい。私の範囲で日記にてお応えさせて頂きます*アンチョビ同盟/№15*ｶｯﾁｮｴｴハード焼き隊