Simple Way to Prepare Favorite An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)

Hello everybody, I hope you are having an amazing day. 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 favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) Recipe. Great recipe for An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles). I was born and raised in Chuo Ward, Osaka, and love "okonomiyaki," "yakisoba" and "takoyaki".

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 that.

Ingredients of An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles)

1. It’s 1 bag of Chinese-style noodles or udon noodles (as thick and chewy as possible).
2. Prepare 3 of leaves Cabbage.
3. It’s 1 of to 2 handfuls Bean sprouts.
4. Take 1 of Thinly sliced pork or beef.
5. Make ready 50 ml of Dashi stock (about the concentration for miso soup).
6. You need 40 of to 60 ml Otafuku Okonomiyaki sauce orsauce.
7. 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).
8. Take 1 of Vegetable oil.
9. You need 1 of Salt and pepper … A.
10. Make ready 1 of Tempura crumbs … B.
11. Take 1 of Bonito flakes … B.
12. You need 1 of Aonori … B.

Once boiling, add your noodles, taking care to carefully separate the noodles.If you are using refrigerated noodles (like Yakisoba Maruchan), the noodles may adhere stubbornly to each other.Ingredients Unlike usual Udon noodle soups that are garnished with fresh green onions, wakame seaweed, slices of Kamaboko fish paste, Aburaage deep-fried bean curd, Tempura, raw eggs, and so on, typical ingredients for Yaki Udon and Yaki Soba that are stir-fried with the noodles are bite-sized pieces of pork belly, cabbage, onions, and bean sprouts.Yakisoba is stir fried noodles cooked with a tangy signature sauce and vegetables.

An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles) step by step

1. 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..
2. Prepare the dashi stock, it can be dash stock powder dissolved in hot water. *Speed is essential, so prepare the sauces now too..
3. 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)..
4. 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!!.
5. 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..
6. 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..
7. 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..
8. In Step 7, make sure you mix the sauce with the remaining dashi stock that hasn't been fully evaporated. This is important!!.
9. From Step 6 onwards, the process up until plating should take about 20 to 30 seconds..
10. If you take your time here, the noodles will not only dry out, but start tasting like the instant kind..
11. 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..
12. 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..
13. 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..
14. But, if you can't find it, try using the"Fake Otafuku type Okonomi Sauce"..
15. I tried various types of sauce for this recipe before posting it. The amount needed is the same at 40 to 60 ml..
16. Always use thick noodles… Thin noodles will become soggy and mushy..
17. 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..
18. 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..

The noodles are cooked with sliced pork and plenty of vegetables, then coated with a special sauce.What distinguishes Yakisoba from other Asian stir-fried noodles is this special sauce, which is sweet and a little bit spicy.Bring a medium pot of water to boil with a pinch of salt.

It's easy to make the popular Japanese street food authentically!Bring the atmosphere of a Japanese street market into your kitchen with the irresistible aroma and sizzling sound of this classic noodle dish.Udon noodles are very versatile - in hot noodle soup like Kitsune Udon and Nabeyaki Udon, in cold noodle dishes like Tanuki Udon, and lastly, in stir-fried dishes like Yaki Udon.Yakisoba - Yakisoba uses chukamen (中華麺), yellowish Chinese style noodles made with wheat flour and kansui (alkaline solution).Yaki Udon (焼きうどん) is a Japanese udon noodles stir-fried with your choice of protein and vegetables.