Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, an osaka-native's sauce yakisoba (or stir-fried udon noodles). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) is something which I’ve loved my whole life. They’re nice and they look wonderful.
What distinguishes Yakisoba from other Asian stir-fried noodles is this special sauce, which is sweet and Yakisoba noodles are yellow noodles made from ramen noodles that are steamed and coated slightly in If you think about it, the ingredients are almost identical to those used in Yaki Udon (Stir. Yakisoba is a classic Japanese street food made by stir-frying vegetables, meat and noodles with a sweet and savory sauce. While most street food versions of yakisoba are mostly noodles with a few scraps of cabbage here and there, I like loading my yakisoba up with veggies (and sometimes. Stir fried to perfection in just one pan, Yakisoba noodles are the easiest Japanese street food to There's even a Hiroshima-style okonomiyaki than can have yakisoba noodles or even udon noodles in it!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook an osaka-native's sauce yakisoba (or stir-fried udon noodles) using 12 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles):
- Prepare 1 bag Chinese-style noodles or udon noodles (as thick and chewy as possible)
- Make ready 3 leaves Cabbage
- Take 1 to 2 handfuls Bean sprouts
- Prepare 1 Thinly sliced pork or beef
- Get 50 ml Dashi stock (about the concentration for miso soup)
- Make ready 40 to 60 ml Otafuku Okonomiyaki sauce orsauce
- Make ready 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)
- Get 1 Vegetable oil
- Prepare 1 Salt and pepper … A
- Get 1 Tempura crumbs … B
- Prepare 1 Bonito flakes … B
- Take 1 Aonori … B
You can also buy pre-steamed noodles meant for yakisoba, which often come with packets of sauce. Yakisoba is Japanese stir fried noodles. It is served with Yakisoba sauce, similar to Tonkatsu or Okonomiyaki sauce. Yakisoba is usually fried with sliced pork and vegetables like cabbage and bean sprouts.
Instructions to make An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles):
- 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.
- Prepare the dashi stock, it can be dash stock powder dissolved in hot water. *Speed is essential, so prepare the sauces now too.
- 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).
- 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!!
- 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.
- 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.
- 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.
- In Step 7, make sure you mix the sauce with the remaining dashi stock that hasn't been fully evaporated. This is important!!
- From Step 6 onwards, the process up until plating should take about 20 to 30 seconds.
- If you take your time here, the noodles will not only dry out, but start tasting like the instant kind.
- 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.
- 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.
- 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.
- But, if you can't find it, try using the"Fake Otafuku type Okonomi Sauce".
- I tried various types of sauce for this recipe before posting it. The amount needed is the same at 40 to 60 ml.
- Always use thick noodles… Thin noodles will become soggy and mushy.
- 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.
- 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.
It is served with Yakisoba sauce, similar to Tonkatsu or Okonomiyaki sauce. Yakisoba is usually fried with sliced pork and vegetables like cabbage and bean sprouts. It is a very popular casual food (or snack) everyone likes in Japan. Buy Japanese Home Style Stir-Fry noodles. Fry up your own yakisoba or cheat with our instant yakisoba options below, and be sure to take a look at japancentre.com's Japanese noodles page to find out more about the different varieties of noodle used in Japan.
So that is going to wrap this up for this exceptional food an osaka-native's sauce yakisoba (or stir-fried udon noodles) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
