How to Make Authentic Japanese Yakisoba

By Sudachi · 15 min

Ingredients

Instructions

1. Heat a large non-stick pan or wok over medium and add a drizzle of oil.
2. Add the 140 g thinly sliced pork belly and the ¼ onion, season with 1 pinch each of salt and pepper, and fry until the pork is crispy, the fat has rendered and the onion is soft and dark.
3. If you need to boil the noodles, start heating a pot of water now. Add any extra vegetables that need longer cooking at this stage.
4. Boil the noodles for 10 seconds less per minute of the packet time. Drain, rinse with cold water and shake off as much moisture as possible.
5. Move the cooked pork and onion to a plate. If the pan is too oily, wipe out the excess with kitchen paper.
6. Put 2 ptns ramen noodles in a bowl with 1 tbsp cooking oil and toss until evenly coated.
7. Reheat the pan on medium-high, add the noodles and fry until both sides are slightly browned and crispy but not burnt.
8. Meanwhile, mix in a small bowl: 1 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp oyster sauce, ½ tbsp Worcestershire sauce, ½ tbsp sake, 1 tsp tomato ketchup, 1 tsp toasted sesame oil, ½ tsp sugar, ¼ tsp curry powder and 1 pinch ground black pepper.
9. Once the noodles are slightly crispy, pour the sauce over them and toss until evenly coated.
10. Return the pork and onion to the pan with 50 g roughly chopped green cabbage.
11. Stir-fry for 1-2 minutes until everything is hot.
12. Serve and sprinkle generously with red pickled ginger (benishoga), bonito flakes (katsuobushi) and aonori.

Summarized from Sudachi's video. Watch it for the details.

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OnionGingerCabbagePork bellyBonito flakeRamen noodle