An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles).
You can cook An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) using 12 ingredients and 18 steps. Here is how you achieve it.
Ingredients of An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)
- It’s 1 bag of Chinese-style noodles or udon noodles (as thick and chewy as possible).
- Prepare 3 of leaves Cabbage.
- You need 1 of to 2 handfuls Bean sprouts.
- Prepare 1 of Thinly sliced pork or beef.
- Prepare 50 ml of Dashi stock (about the concentration for miso soup).
- Prepare 40 of to 60 ml Otafuku Okonomiyaki sauce orsauce.
- It’s 30 ml of 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).
- It’s 1 of Vegetable oil.
- It’s 1 of Salt and pepper … A.
- Prepare 1 of Tempura crumbs … B.
- Prepare 1 of Bonito flakes … B.
- You need 1 of Aonori … B.
An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) step by step
- 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..