📝 About This Recipe
Transport your kitchen to the bustling night markets of Osaka with this authentic Yakisoba, a staple of Japanese soul food. This dish features chewy wheat noodles seared on a high-heat griddle, tossed with crisp cabbage, savory pork belly, and a complex, tangy-sweet glaze. It’s a masterclass in texture and 'wok hei' (breath of the wok) that delivers a satisfying, salty-sweet punch in every bite.
🥗 Ingredients
The Noodles & Protein
- 3 packs Mushi Chukamen (Pre-steamed Yakisoba noodles) (approx. 150g per pack; rinse with warm water to loosen)
- 200 grams Pork Belly (thinly sliced into bite-sized pieces)
- 8-10 pieces Shrimp (peeled and deveined)
The Vegetables
- 1/4 head Green Cabbage (cut into 1-inch squares)
- 1 medium Carrot (peeled and cut into thin matchsticks)
- 1/2 large Yellow Onion (thinly sliced)
- 4 pieces Shiitake Mushrooms (sliced thinly)
- 3 stalks Green Onions (cut into 2-inch lengths)
Signature Yakisoba Sauce
- 4 tablespoons Worcestershire Sauce (Japanese 'Usui' style preferred)
- 2 tablespoons Oyster Sauce
- 1 tablespoon Ketchup (adds tang and body)
- 2 teaspoons Soy Sauce
- 1 teaspoon Sugar (to balance the salt)
For Garnish
- 1 tablespoon Aonori (dried green seaweed powder)
- 2 tablespoons Beni Shoga (pickled red ginger)
- 1 handful Katsuobushi (dried bonito flakes)
- 2 tablespoons Japanese Mayonnaise (Kewpie brand for drizzling)
👨🍳 Instructions
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1
In a small bowl, whisk together the Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar until the sugar is fully dissolved. Set aside.
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2
Place the pre-steamed noodles in a colander and run warm water over them for 30 seconds. Gently loosen the strands with your fingers and drain thoroughly. Pat dry with a paper towel.
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3
Heat 1 tablespoon of neutral oil in a large wok or a flat griddle (teppan) over medium-high heat. Spread the noodles out and let them sear undisturbed for 2-3 minutes until they develop golden, crispy patches. Flip and repeat, then remove noodles to a plate.
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4
In the same wok, add another teaspoon of oil if needed. Add the pork belly slices in a single layer. Cook until the fat renders and the edges are crispy (about 3 minutes).
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5
Add the shrimp to the wok and cook for 1 minute per side until they just turn pink. Push the protein to the side of the pan.
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6
Toss in the sliced onions, carrots, and shiitake mushrooms. Stir-fry for 2 minutes until the onions begin to soften and turn translucent.
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7
Add the cabbage squares. Stir-fry for another 1-2 minutes. You want the cabbage to be bright green and slightly wilted but still retaining a crunch.
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8
Return the seared noodles to the wok, placing them directly on top of the vegetables and meat.
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9
Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss everything vigorously over high heat for 2 minutes.
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10
Ensure every strand of noodle is coated in the sauce and the liquid has reduced to a sticky glaze that clings to the ingredients.
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11
Throw in the green onions and give it one final toss for 30 seconds. Remove from heat immediately to prevent the cabbage from getting soggy.
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12
Divide the Yakisoba into four plates. Garnish generously with a dusting of aonori, a pile of beni shoga on the side, and a handful of katsuobushi that will 'dance' in the heat.
💡 Chef's Tips
Don't overcrowd the pan; if your wok is small, cook in two batches to maintain high heat and avoid 'stewing' the vegetables. Searing the noodles before adding the sauce is the secret to a professional texture; it prevents them from becoming mushy. If you can't find Yakisoba noodles, use fresh ramen noodles or even spaghetti (boiled with a bit of baking soda to mimic the alkaline texture). Always use high heat and work quickly once the sauce is added to achieve that signature smoky, caramelized flavor. Adjust the sauce to your liking; if you prefer it sweeter, add a touch more ketchup or a splash of Mirin.
🍽️ Serving Suggestions
Serve with a side of chilled Edamame seasoned with sea salt. Pair with a crisp, cold Japanese lager or a refreshing Highball (whisky and soda). A bowl of Miso soup helps cleanse the palate between the savory bites of noodles. For a truly indulgent experience, serve 'Yakisoba Pan' by stuffing the noodles into a soft hot dog bun and drizzling with extra mayo. Offer extra Kewpie mayo on the table for those who like a creamier, richer finish.