Yakisoba Pan (Japanese Yakisoba Bread)
A recipe for Yakisoba Pan (Japanese Yakisoba Bread) inspired by our weekend visit to Los Angeles, California.
Servings 8 Yakisoba Pan
Ingredients
Yakisoba Sauce:
- 4 tablespoons Worcestershire sauce
- 1 1/2 tablespoon oyster sauce
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 teaspoons granulated sugar
Yakisoba:
- 12 ounces fresh yakisoba noodles or 8 ounces dried chūkasoba
- 1 tablespoon vegetable oil
- 6 ounces thinly sliced pork belly or pork shoulder
- 2 carrots peeled and shredded
- 1 onion thinly sliced
- 1/4 green or napa cabbage thinly sliced
- 8 hot dog buns split on the top
- 1 tablespoon butter or mayonnaise for spreading on hot dog buns
- Aonori (powdered seaweed) for garnish
- Beni shōga (red pickled ginger) for garnish
Instructions
To make the yakisoba sauce:
- In a small bowl, whisk together the worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar. Cover and refrigerate until ready to use.
To make the Yakisoba:
- Bring a large pot of salted water to a boil. Add the noodles and cook until just tender- about 1-2 minutes for fresh or closer to 5 minutes for dried. Drain, rinse with cold water, and lightly shake to remove any excess moisture. Drizzle with a little vegetable oil and toss lightly to coat.
- In a large wok or pan, drizzle oil over medium high heat. Add the pork slices and cook, stirring occasionally, until browned. Mix in the carrots and onion. Continue to cook, stirring, until beginning to soften. Stir in the cabbage, then add the prepared sauce.
- Once the sauce has come to a boil, toss in the noodles. Continue to toss until well coated. Remove from heat.
- Spread a little butter or mayonnaise on the inside of each hot dog bun and fill with the prepared yakisoba. Top with powdered seaweed and pickled ginger. Serve immediately or wrap and refrigerate for up to a day.