Yakisoba

3 comments

1. I’ve made it before with a homemade sauce, but I recently found a bottled version by Otafuku (I love their Okonomi sauce, and both are vegan for those who might have concerns). It tasted just as good as the homemade sauce once stir-fried together with the carrots, onions, cabbage, and noodles.

   It’s great as-is, but Kewpie Mayo, Aonori, and Beni Shōga take it to another level. Definitely one of my favorite Japanese dishes to make at home, and it came together in under 30 minutes. The best part is that I can make Yakisoba Pan with the leftovers tomorrow.

2. Ignorant American here: all I know Yakisoba for is the cheap microwaveable noodles…so it’s a real *style* or *recipe* of noodle bowl? What does it translate to?

3. Way back in the 2000s, there was a Japanese restaurant in Moscow called Ginnotaki which served “yakisoba”, they must have only had the literal meaning of the word to go by because it was panfried buckwheat noodles served with soy sauce.

   If only I was served ops yakisoba instead!