Yakisoba Pan (Japanese Yakisoba Bread)
A recipe for Yakisoba Pan (Japanese Yakisoba Bread)! Noodles are tossed with thinly sliced meat, vegetables, and a sauce before serving in individual buns.
Servings 8 Yakisoba Pan
Ingredients
Yakisoba Sauce:
- 1 1/2 tablespoons (22 milliliters) sake
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 1 tablespoon (15 milliliters) oyster sauce
- 1 tablespoon (15 milliliters) ketchup
- 1 tablespoon (15 milliliters) soy sauce
- 1 teaspoon granulated sugar
- 1/4 teaspoon freshly ground black pepper
Yakisoba:
- 12 ounces (340 grams) fresh yakisoba noodles or 8 ounces (227 grams) dried chūkasoba
- 1 tablespoon (15 milliliters) vegetable oil
- 6 ounces (170 grams) thinly sliced pork belly or pork shoulder
- 1/2 carrot peeled and shredded
- 1/2 onion peeled and thinly sliced
- 1/4 green cabbage thinly sliced
- 8 hot dog buns split on the top
- 2 tablespoons (28 grams) 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 sake, Worcestershire sauce, oyster sauce, ketchup, soy sauce, sugar, and black pepper. 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 started to simmer, toss in the noodles. Continue to toss until well coated. Remove from heat. Adjust seasonings to taste, adding more black pepper and/or soy sauce if needed.
- 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.