Japanese cuisine is a captivating realm where culinary artistry weaves a sensory tapestry. The harmonious blend of flavors, the meticulous dance of preparation, and the steadfast commitment to aesthetics have forever enchanted me. Japanese culinary masters possess a remarkable ability to transform food into a visual and gastronomic masterpiece. Each dish, a carefully orchestrated canvas, showcases the thoughtful arrangement of ingredients, creating an experience that dazzles the eyes and delights the palate. It’s this deep-rooted appreciation for beauty in every aspect of dining that passionately draws me to Japanese cuisine.
I think what truly distinguishes Japanese cuisine, is the unwavering reverence for the freshest, highest-quality ingredients. Whether it’s the ethereal slices of sashimi that seem to dissolve on the tongue, the meticulous craftsmanship behind sushi-making, the comforting warmth of a steaming bowl of ramen, the crispy delight of dishes like katsu, where tender meat is encased in a golden, crunchy exterior, or the irresistible allure of karaage chicken, fried to perfection, offering an explosion of flavors and textures, every facet of Japanese gastronomy reflects a profound respect for the bounty of nature. It’s this commitment to craftsmanship and the relentless pursuit of culinary perfection that has nurtured my enduring affection for Japanese cuisine.
Amidst this rich culinary fair, one dish has captured not only my heart and palate but also the essence of Japan’s culinary journey – the savory stir-fried delight known as ‘Yakisoba’. The word “yakisoba” itself translates to “grilled noodles,” reflecting its essence. Yakisoba’s roots trace back to Hiroshima and the resourceful era of World War II, a time when creative solutions were paramount. In the aftermath of the war, with limited resources, yakisoba emerged as a practical and flavorful choice. Comprising stir-fried wheat noodles, a harmonious sweet and savory sauce that envelops the noodles in flavor, and a medley of vegetables and proteins, yakisoba transcended mere sustenance. It became a symbol of resilience and adaptability in the face of adversity, offering not only a delicious meal but also a taste of hope and recovery. My love for this dish extends to its flexibility, as I relish experimenting with an array of fresh vegetables and proteins, creating diverse and harmonious combinations. This versatility not only adds depth to the dish but also exemplifies the boundless creativity within Japanese cuisine, making yakisoba an endlessly exciting and satisfying culinary adventure. I think it makes for an amazing quick weekday meal which one can whip up in just 15 minutes and relish ! Let’s get into the details !
SERVINGS
2
PREP TIME
10 mins
COOK TIME
10 minutes
CUISINE
Japanese
Recipe Essentials
For Yakisoba Sauce:
- 2 tbsp Worcestershire sauce
- 2 tsp Oyster Sauce
- 2 tbsp Soy Sauce
- 1 tbsp Ketchup
- 1 tsp Sugar
- 1/2 tbsp Sake or Mirin or both
For Noodles Stir-fry
- 200g Chicken Breast, thinly sliced and marinated in soy sauce
- 1/2 Medium Yellow Onion, sliced
- 100g Cabbage, diced into chunks
- 1 Medium Carrot, sliced into thin sticks
- 3 Shiitake Mushrooms, diced
- 2 Green Onions/Scallions
- 2 Baby Bokchoy, separated at stems (optional)
- 1 Fresno Chili Pepper, thinly sliced (optional)
- 2 Servings of pre-steamed Yakisoba Noodles or any Chinese Stir Fry Noodles(Boiled)
- 2 tbsp neutral Oil
- Salt and Pepper, for seasoning.
For Garnish:
- Japanese Red pickled Ginger (Beni Shoga)
- Dried green seaweed flakes (Aonori)
- 30g Purple Cabbage, thinly sliced
Directions
- Whisk together the sauce ingredients to make Yakisoba sauce mix. Adjust the sweetness and spiciness according to preference.
- In a hot wok or griddle flash fry the chicken before adding the carrot, cabbage and onion. After a minute or two add rest of the vegetables and cook till tender. I like a bit of crunch in my veggies, but adapt as you please. Season with salt and pepper as preferred. Remove from the wok/griddle. If using a griddle, you can just push the vegetable/proteins to a side before adding the noodles and once the noodles are ready just bring everything together to mix.
- Heat oil and add the noodles. Reduce heat and lightly work the noodles with a chopstick or fork to separate the noodles.
- Once the noodles separates and crisps up a bit, add the sauce and mix to evenly coat the noodles in the yakisoba sauce. The amount of sauce depends on an individual’s taste. So adjust accordingly. For two servings of the yakisoba, I generally add 2-3 tbsp of the sauce mix.
- Add back the vegetables/protein and mix. I prefer adding the vegetables after the sauce so that the vibrant colors of the vegetables are still intact.
- Fry for 2 minutes and at this stage add the bean sprouts if using and some additional scallion greens to give it a final mix.
- Serve in plates and garnish with gorgeous red pickled ginger and Aonori. I add slivers of purple cabbage to make it look pretty that echos with the Japanese food aesthetic. Again it’s all optional ! So don’t fret over it incase you don’t have the garnishes handy. It’s still going to taste as good !
Flavorful Footnotes
- Yakisoba is widely cooked with pork belly as protein option. But just like our chicken version here, the recipe can be extended to other proteins like Shrimp or any shell fish, Tofu etc.
- Feel free to add your favorite vegetables like broccoli, snap peas, bean sprouts, bell pepper etc. Go Bonkers ! You can even skip protein for a vegetable medley version.
- Bonito flakes is added as garnish as well. I didn’t add here as I didn’t had it handy.
- If you want to make a spicy version, add any red chili sauces like Sriracha or chili garlic to the sauce mix.
- You can grab ready made Yakisoba sauce from market as well and save few minutes !
- Yakisoba noodles is also used in Yakisoba Pan which is essentially just some Yakisoba stuffed inside a Japanese version of Hot Dog Bun. It’s loaded with carb, so give it a try when you are up for a long day !
Yakisoba noodles are more than just a delightful dish for the home kitchen; they are a versatile delight that can be enjoyed in various settings and occasions. Whether you find them sizzling on a street food cart at a lively festival, gracing the menu of a cozy cafe, or lovingly prepared in your own kitchen, yakisoba bridges cultural gaps and brings people together through its delectable flavors. So, the next time you whip up a batch of these savory noodles, remember that you’re not merely cooking; you’re sharing in a culinary tradition that spans cultures and brings joy to countless gatherings. Enjoy the taste of yakisoba and the wonderful memories it creates!
Flavorsome Musings 