Okinawa yakisoba recipe: Yakisoba – Traditional Japanese Recipe


Chicken Yakisoba Recipe | Allrecipes

YUM! I am so glad I made this. I cut the chili paste to two large teaspoons instead of Tablespoons – figured that I could add more if needed but it was just perfect for us. I used a 10 oz package of dry yakisoba noodles and it was perfect. I don’t really understand the recipe calling for 2 lbs cooked noodles – none the less the 10 oz package was just the right amount. Hubby says I can make this every week. One of the best, if not the best Asian dishes I have ever made. Delicious!

This was delicious but WAY too salty and I didn’t even add the tablespoon of salt to the vegetables that it called for! Next time I am going to cut the soy sauce in half too. That being said it was REALLY good and I will make it often cutting out the saltiness!

This is awesome! I’ve made it twice in the last two weeks. Couldn’t find Yakisoba noodles so I used thick spaghetti noodles…turned out great!

Made this for the first time tonight. It was actually my first time cooking with sesame oil, and it really made it wonderful. Like another reviewer, I used low-sodium soy sauce and omitted the salt with the vegetables, and we thought it was just the right amount of saltiness. However, we don’t do a ton of salt in our house, so your preferences may vary. I scaled back the amount of chili paste (I actually used Thai Kitchen Red Curry paste because it’s what I could find…it was great, but I am going to check out my options next time I’m at the Asian market). Next time, assuming I use the same paste, I’m adding the full 2T because it was still very mild the way I did it this time (approx 1/3-1/2 T). I also used soba noodles instead of yakisoba noodles, which are actually different. But I had them and I like them…I thought they worked just fine in this recipe. Based on my past experiences cooking with soba noodles, I added them at the end and just cooked until they were heated through. Otherwise, soba noodles can get too soft. If anyone else uses soba noodles, the ~10 oz pkg (3 bundles of the kind I bought) is plenty of noodles. Really delicious recipe! Thank you for sharing!

Thought this was a great recipe! I used the reduced soy sauce as the other reviews had said, and that was good. Instead of chopping up those vegetables, I just used a pack of tri-color coleslaw mix. You could add onions if desired. It turned out great!

I made this last night using the ingredients we had at home. I had to substitute the chili paste with red curry paste and the noodles with thin thai noodles, but it was still very delicious! A keeper recipe for sure!

Family loved this I reduced soy sauce per reviews and all I had was the chili paste with seeds so I reduced that by 1/2 and it was still spicy. Added zuchinni in place of onion because I was out of onion. Will make again and add more veggies the cabbage wilts and softens more than expected – add it last.

Great recipe. The only change we did, was to only add a tablespoon of Sriracha Hot Chili Sauce instead of the Asian Style Chili Paste. Just enough kick. Enjoyed it a lot.

Great recipe! I created an account just so I could review this. I made it on a whim and now it has entered into my regular rotation of dinners. It is easy, healthy, and delicious. I use whatever vegetables I have on hand, which have included sugar snap peas,carrots, edamame, and peas. Sometimes I add scrambled egg. I add a little less soy sauce than the recipe calls for, since as other reviewers noted, it can turn out a little too salty. I use sriracha sauce for the chili paste and the flavor is amazing. I usually drizzle a little extra sesame oil on the soba noodles to keep them from getting sticky and to add a little more flavor.

Sorry but it was VERY bland! I was really looking forward to trying this but was very disappointed…ended up smothering it in sweet Thai chili sauce just to get some flavor!

Making Yakisoba at Home ⋆ The Dining Traveler

In April, I started The Dining Traveler Cooking Series, a video series in which I recreate dishes from my favorite destinations. With our travels coming to a halt, cooking global dishes became my virtual travel. This time we go to one of my favorite culinary destinations, Japan. Back in 2003, I spent a year in Okinawa as a young Marine officer. I fell in love with the food, the culture, and the people. Living in Japan was a transformative travel experience for me-it opened my palate and my passion for travel. For this episode, we are making Yakisoba, a delicious Japanese stir-fried noodle dish. 

About the Yakisoba Recipe

I reached out to one of my favorite food people, Daisuke Utagawa, a partner of the Daikaya Group, one of the leading Japanese restaurant groups in Washington, DC. Inspired by the Yakisoba kits offered at one of his restaurants, Hatoba, I gave it a try at home. Based on Masaharu Morimoto’s recipe from the book “Mastering the Art of Japanese Cooking and the tips from chef Daisuke Utagawa, this Yakisoba recipe is easy to make.

Getting the Ingredients

You can probably get your Yakisoba ingredients at your local Asian supermarket. I am lucky to live in Washington, DC, since we have a big selection of Asian supermarkets in the metro area. If you’re in DC and feeling nostalgic for Japan, check out Hana Supermarket. Don’t be fooled by the size-this tiny space is filled with all sorts of Japanese ingredients to make your favorite dishes. Also, Washington, DC, Japanese restaurant Daikaya just opened a virtual Japanese mini-mart full of goodies. If you don’t live near a Japanese restaurant, no worries! You can get items like Yakisoba Sauce, Red Pickled Ginger, Bonito Flakes, Aonori, and Yakisoba noodles online.

Making Yakisoba

Making Yakisoba is pretty easy to make, especially when you buy the pre-made Yakisoba sauce. As Daisuke Utagawa, the Daikaya Group’s co-owner, mentioned in the video, you can also make your sauce at home mixing Worseschire sauce with molasses. This recipe is a go-to for me during the week when I don’t have much time to make anything else. It is also a great dish to introduce people to Japanese food.


Recipe: Making Yakisoba at Home

Yakisoba is a Japanese noodle dish, traditionally made with yakisoba noodles, vegetables, and pork belly. You can also replace the protein with tofu, chicken, or beef. 

  • Author: Adapted from Masaharu Morimoto
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: 1
  • Category: Japanese Food
  • Cuisine: Japanese

The recipe below serves 1:


2 tablespoons vegetable oil

2 ounces pork belly, thinly sliced, then cut into 3/4-inch pieces (in a pinch, you can also use bacon. If vegetarian, you can replace with tofu)

1/2 cup thinly sliced yellow onion

1/4 cup 2-inch-long matchsticks peeled carrot

1 cup roughly chopped (about two by 3/4-inch pieces) loosely packed white cabbage

1 (5 1/2-ounce) package yakisoba noodles 

2 tablespoons jarred yakisoba sauce, preferably the Otafuku brand

1 tablespoon shredded beni shoga (red pickled ginger)

1 heaping tablespoon bonito flakes1/2 teaspoon aonori (powdered seaweed) or finely chopped nori seaweed sheets

Step 1: In a wok or large frying pan, heat the vegetable oil and onions, cook for 2-3 minutes until soft

Step 2: Add pork belly and carrots to the wok and cook for 5 minutes until the pork is cooked.  

Step 3: Add the cabbage, cook 3-4 minute until wilted

Step 4: While the vegetables and pork are cooking, on another frying pan, add 1/4 a cup of water to the frying pan, then add noodles and loosen them up with tongs or chopsticks.

Step 5: Add noodles to the wok, integrate the vegetable pork mix to the noodles with tongs or chopsticks. Add sauce and cook for 3-4 minutes. Reminder: Yakisoba noodles are already pre-cooked, so there’s no need to keep them longer than a few minutes for the flavors to meld.

Step 6: Placed yakisoba on the plate. Sprinkle with aonori and top with bonito flakes. Add a small portion of pickled ginger on the side.

Yakisoba Recipe – Japanese Cooking 101

Yakisoba is Japanese stir fried noodles. It is served with Yakisoba sauce, similar to Tonkatsu or Okonomiyaki sauce.  Yakisoba is usually fried with sliced pork and vegetables like cabbage and bean sprouts.  It is a very popular casual food (or snack) everyone likes in Japan.  You can find Yakisoba at many places like Okonomiyaki restaurants, festivals, supermarket delis, and of course, home.

Yakisoba is a great light or quick meal.  Kids stop at a little shop for Yakisoba after school,  and people stop for it at a food court in a mall during shopping.  One of the best Yakisoba can be found at summer night festivals. Street vendors cook Yakisoba on a big grill.  I don’t know what they do to it, but they make superb Yakisoba.  If you are making your own Yakisoba, you can put your favorite meat and vegetables; chicken, beef, or even squid.  The must-have toppings are Aonori and Benishoga.  The fragrance of Aonori and spicy Benishoga accentuate the flavor of Yakisoba so well.  Even when your Yakisoba is mediocre, they can upgrade the dish for you.

We use Chuka Men, Chinese style noodles, in Yakisoba, but the dish is not Chinese at all.  It is actually very Japanese, and nothing like Chow Mein other than they are both noodle dishes. Yakisoba sauce is very similar to Okonomiyaki sauce (you can even substitute Okonomiyaki sauce for Yakisoba sauce), though it is a little bit more like Worcester sauce and thinner.  We made the Yakisoba sauce using Tonkatsu sauce and Worcester sauce which are in our pantry.  You can of course purchase Yakisoba sauce if available, but this may be a good alternative.

Chuka Men for Yakisoba is usually sold as packages of fresh noodles in the refrigerated section at Japanese or some Asian markets.  Each package of noodles (square) is for one serving, and sometimes comes with Yakisoba seasoning powder.  The seasoning powder is a convenient thing and doesn’t taste bad, I admit, so you may opt to use that as your Yakisoba sauce.  For people who do not have access to any Asian markets at all,  dried spaghetti can be used instead of Chuka Men.  Similar to what we did in Ramen, boil dried spaghetti in boiling water (2L) with baking soda (2Tbsp), and cook according to the package.   You may not want to use fresh pasta because it may be too soft to stir fry after boiling.  We know it is not exactly the same as Chuka Men, but it can be a pretty good substitution for those who cannot get Chuka Men.Get all the ingredients ready, fry them together, and enjoy your own Yakisoba!

(We recommend using a non-stick pan to make Yakisoba to avoid noodles getting stuck on the pan.)


  • 1/3 lb (150g) pork, thinly sliced
  • 1 small onion
  • 2 C cabbage, cut into about 2″ squares
  • 2 C bean sprouts
  • 1/2 small carrot
  • 1/4 green bell pepper
  • 1 Tbsp oil
  • Aonori
  • Benishoga
  • 2 packages Chuka Men (Chinese style noodles)
  • salt and pepper
  • Yakisoba Sauce

  • 3 Tbsp Tonkatsu sauce
  • 2 Tbsp Worcester sauce
  • 1/2 Tbsp soy sauce
  • 1/2 Tbsp Mirin


  1. Cut sliced pork into bite size pieces. Prepare the vegetables: slice onion, carrot, and bell pepper thinly; cut cabbage into 2″squares; wash and strain bean sprouts. Mix all the ingredients for Yakisoba Sauce.
  2. In a large frying pan, add oil and heat at medium high heat. Cook meat first until browned. Add onion, carrot, and bell pepper and cook about 1-2 minutes. Then add cabbage and bean sprouts, and cook until vegetables are wilted. Once water seeps out from vegetables, add Chuka Men, stir under the vegetables, lower heat and cover, and cook about 2 minutes until noodles soften.
  3. When noodles get loose and soft, keep stirring to mix with vegetables, then add sauce and coat the whole thing for a couple of minutes. (Season with salt and pepper to taste.)
  4. Place Yakisoba on the plate; sprinkle with Aonori and put Benishoga on top.


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Yakisoba Recipe

About JapaneseCooking101

Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.
Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)

Japanese Recipe: How to Make Japanese Yakisoba

Recently more and more large companies are introducing remote work as something definitive or an option that their workers can choose. This is allowing many people to save a lot of time a day commuting to the workplace and thus have more time at home, which in turn allows them to spend more time on things like cooking. To be able to eat healthier and more varied. It also adds that in recent months many countries were forced to make a strict confinement and many people began to show more interest in cooking to kill boredom at home. And with the current situation where traveling to other countries is difficult, I think it i’s the perfect time to start learning how to make your favorite Japanese dishes at home!

This time, we are going to learn how to make yakisoba(焼きそば). For those who don’t know this dish, yakisoba is a typical Japanese stir fry noodles dish with pork and vegetables to which is added a salty and sweet sauce called ‘yakisoba sauce’. It’s part of what is known as teppanyaki cuisine. Teppanyaki(鉄板焼き) comes from the word teppan(鉄板), which means iron plate and yaki(焼き) means pan-fried or grilled (yakisoba mean something like pan-fried noodles). This style of Japanese cuisine began to appear after the Second World War. One of the most famous  teppanyaki dishes is okonomiyaki.

Yakisoba is one of the most popular foods in matsuri (festivals) in Japan and in Japanese houses. It’s not the kind of dish you can normally order in a restaurant in Japan, although it’s usually sold in many supermarkets as a bento. It’s a family dish that many mothers prepare at home since it’s prepared in just 15-20 minutes but it’s super delicious! I always eat it at festivals, but with the current situation, most festivals have been suspended so we decided to prepare it at home and now I will share with you the recipe! 🙂

One of the good things about yakisoba, as it happens with other classic Japanese dishes like curry rice, is that you can add the vegetables that you like the most, such as onion, mushroom, pepper, etc. Here I will show you the most ‘classic’ or ‘typical’ recipe but then you can improvise or adapt it to your preferences and tastes. You can also add another type of meat if pork is not your thing or even fish and seafood, such as squid or prawns. There are a wide variety of possibilities.

Ingredients for 4 people:

  • 300 -450g yakisoba noodles
  • 175- 200g pork (thinly sliced)
  • 1 carrot
  • Half cabbage
  • Bean sprouts
  • Yakisoba sauce (usually yakisoba noodle packages include a small envelope with yakisoba sauce, but if it doesn’t, you have to buy the sauce separately)

To give it more flavor you can also add these things (to taste):

  • Red pickled ginger
  • Seaweed flakes
  • Dried bonito flakes
  • water


  1. Cut the vegetables and reserve.
  2. Put oil in a large skillet (or iron plate if you have) and fry the meat in high heat until it starts to be done (it does not look raw)
  3. Add the carrot and cook for about 2-3 minutes.
  4. Add the cabbage and bean sprouts and wait until the cabbage is tender.
  5. Add the noodles to the skillet and fry over medium heat. Stir them to mix with the other ingredients and make sure they don’t stick.
  6. Add the soy sauce and stir.
  7. Serve on plates and add the toppings to taste, such as red pickled ginger, seaweed flakes, dried bonito flakes, etc. You can also add a fried egg on top (my favorite) or cover the yakisoba with a thin layer of omelette (it’s called omu-soba).
  8. And voilà! Now you just have to enjoy.

Did you like this recipe? It’s simple and fast, right? In Japan some families have a portable iron plate, and they put it in the middle of the table and prepare the yakisoba together. It’s also a way to have a good time with family or friends on a Sunday morning. And if you have children, that is also how they begin to learn to cook, even if they are easy things. Put on your apron and expand your cooking skills with this tasty Japanese dish!

If you are interested in learning how to cook more Japanese dishes, don’t miss these articles too!

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Yakisoba (stir-fried noodles) | TOKYO RESTAURANTS GUIDE

Yakisoba has roots in Chinese chow mein, Chinese noodles stir-fried and seasoned mainly with salt or soy sauce. Yakisoba came to existence in Japan around 1950, after World War II. Around that time, flour was expensive and not accessible to common people, so yakisoba’s volume was increased with cabbage, which was cheap. In the beginning, yakisoba in Japan was seasoned with salt or soy sauce, but the water from the cabbage diluted the taste. Therefore, Worcester sauce began to be used as a seasoning, instead.

Dagashi (cheap candies and snacks) stores began selling yakisoba with Worcester sauce flavoring, and so it earned popularity among children. For them, it was something (other than sweets) to fill their stomachs, at a time of food insecurity. Yakisoba later became a dish made at home, and the number of restaurants that served yakisoba increased.

Yakisoba is made by stir-frying Chinese noodles with meat (such as pork), vegetables (including cabbages and bean sprouts), seafood (such as squid and shrimps), and other things. This mixture is then seasoned with Worcester sauce, salt or soy sauce. Yakisoba is easy to make, so it is often sold at school festival food booths. Made fastidiously with special noodles, ingredients and seasonings, it is also being used as a B-grade cuisine dish (with local fare and economical methods) to revitalize areas all around Japan.

There are other dishes integrated with yakisoba: yakisoba-pan (yakisoba sandwich) is a hot-dog bun stuffed with yakisoba; modan-yaki is yakisoba cooked with okonomiyaki ingredients; and omusoba is an omelette stuffed with yakisoba.

Sosu Yakisoba (yakisoba in Worcester sauce)

Sosu yakisoba is the most popular variation of yakisoba. It is prepared by stir-frying Chinese noodles and other ingredients, such as vegetables, then seasoning them with Worcester sauce or oyster sauce. Food companies also sell special yakisoba sauces.

Shio Yakisoba (salt-flavored yakisoba)

Shio yakisoba is made by stir-frying Chinese noodles and other ingredients, then flavoring them with salt. It has a light taste that goes well with seafood.

Ankake Yakisoba (yakisoba with thickened sauce)

Ankake yakisoba is a dish of stir-fried noodles covered with a sauce that includes cooked meat, shrimp, carrots, bamboo shoots, shiitake mushrooms, and others. It is flavored with water and soy sauce that are then thickened with a watered-down starch.

Kata Yakisoba (“hard” yakisoba)

Kata yakisoba is made from deep-fried or grilled, soft Chinese noodles covered with a thickened sauce. There is a similar dish called “sara udon.” The difference between kata yakisoba and sara udon is that the sauce for sara udon is salt based, while the one for kata yakisoba is based not only on salt but also on soy sauce. This is because the sauce for sara udon originated from the ingredients for champon noodles, whereas the sauce for kata yakisoba is derived from happosai (“eight treasure” stir-fry) or gomoku umani (simmered meat and vegetables in a thick sauce.)

Modan Yaki

Modan yaki is a variation of okonomiyaki. It is made by laying Chinese noodles over an okonomiyaki pancake that has been grilled on one side, grilling both sides, and then finishing with a sweet, thick sauce and mayonnaise. It is a filling dish that offers the tastes of okonomiyaki and yakisoba at the same time.

Fujinomiya Yakisoba (Shizuoka Prefecture)

This kind of yakisoba is made in Fujinomiya, Shizuoka Prefecture, is one of the three major Japanese yakisoba varieties, and typical B-grade cuisine in Shizuoka. Special features include the chewy texture of the noodles and a distinctive flavor. Fujinomiya yakisoba is made using special noodles made within Fujinomiya City, abura-kasu (deep-fried intestines), cabbages produced in Fujinomiya City, Mt Fuji spring water and dashi broth powder (shavings of dried sardine), among others.

Yokote Yakisoba (Akita Prefecture)

Yokote yakisoba, made in Yokote City, Akita Prefecture, is also one of the three major Japanese yakisoba varieties. Yokote yakisoba is made using thick, straight noodles with square ends and Worcester sauce, with original soup unique to each shop. It is topped with a soft-cooked fried egg and garnished with fukujinzuke pickles.

Sobameshi (Hyogo Prefecture)

Sobameshi is a local specialty in Kobe City, Hyogo Prefecture. It is made by stir-frying chopped noodles, boiled rice, various ingredients and sauce together. Sobameshi is now on sale as a frozen, ready-made meal and is available nationwide.

Ketchup Yakisoba (Okinawa Prefecture)

When people talked about yakisoba in Okinawa, it used to be ketchup flavored yakisoba, not sosu yakisoba, to which they were referring. Since it is made from Okinawa soba noodles, not Chinese noodles, it is filling and has a similar taste to Spaghetti Napolitan (ketchup spaghetti). Nowadays in Okinawa, however, yakisoba is usually flavored with soy sauce, Worcester sauce or salt.

Joshu Ota Yakisoba (Gunma Prefecture)

Ota yakisoba, made in Ota City, Gunma Prefecture, is another one of the three major Japanese yakisoba varieties. Ota yakisoba is made using thick, flat noodles, a fastidiously made sauce (unique to each shop) and cabbages. It is garnished with aonori green laver and fukujinzuke pickles as a finishing touch. It is a simple combination of ingredients, but the flavors are perfectly harmonized.

Okhotsk Kitami Shio Yakisoba (Hokkaido)

Yakisoba made in Kitami City, Hokkaido. Okhotsk Kitami shio yakisoba is made using onions produced in Kitami, which is the largest producer of onions in Japan, scallops produced in Tokoro, Kitami City, which are a luxurious delicacy of the Sea of Okhotsk, and noodles made from flour produced in Hokkaido. Kitami yakisoba is seasoned with a special sauce made from Kitami onions, the extract of scallops produced in Tokoro, Kitami City, and the natural salt of the Sea of Okhotsk. Okhotsk Kitami shio yakisoba is presented in a fastidious style: served on an iron pan with disposable wooden chopsticks made in Hokkaido. It is recognized by the Kitami Yakisoba Council.

Okabe Yakisoba (Shizuoka Prefecture)

This yakisoba is made in Okabe-cho, Fujieda City, Shizuoka Prefecture. Okabe yakisoba is prepared using green noodles kneaded with gyokuro Japanese green tea powder, local specialties like bamboo shoots and shiitake mushrooms, and other vegetables such as cabbage, but no meat. Stir-fried noodles and vegetables are then mixed with tempura bits to add a rich taste, and seasoned with a Japanese style sauce made from soy sauce and the homemade noodle dipping sauce of each restaurant. Okabe yakisoba is topped with sakura shrimp, a soft-cooked fried egg and pickled red ginger. It also tastes good with a drop of sweet vinegar.

Namie Yakisoba (Fukushima Prefecture)

This yakisoba is made in Namie Machi, Futaba-Gun, Fukushima Prefecture. Namie yakisoba came into existence 50 years ago, as a food item that is filling and keeps laborers going longer. It is yakisoba made from simple ingredients like thick sauce, pork and bean sprouts, but what is unique about Namie yakisoba is the use of extra thick noodles, three times thicker than ordinary noodles, and the way it is eaten with chili pepper powder.

Jagaimo-iri Yakisoba [yakisoba with potatoes] (Tochigi Prefecture)

This yakisoba is made in Tochigi City, Tochigi Prefecture. Chinese noodles are stir-fried with bite-sized potatoes. Supposedly, the practice of adding “jagaimo” was to increase the volume at a time of food shortages during World War II. The square thin noodles and spicy sauce go well together.

Horu(mon) Soba (Tottori Prefecture)

Horu soba is yakisoba with beef entrails, loved in the east area of Tottori Prefecture for over 50 years. Even though the same name, “horumon (hormone) yakisoba,” is used, each restaurant has its own preference for sauce, entrails, noodles and other ingredients. Entrails include chewy innards such as small and large intestines and crunchy innards such as the heart, rumen and honeycomb tripe. The sauce is mainly miso flavored, but it varies from sweet to spicy, and is served differently, too, mixed with noodles or as a dipping sauce. Each restaurant offers its own noodles with varying levels of thickness and hardness, so each restaurant’s version is unique.

Utsunomiya Yakisoba (Tochigi Prefecture)

This yakisoba is made in Utsunomiya City, Tochigi Prefecture. Utsunomiya yakisoba is characterized by its preparation methods: steamed twice and grilled twice. Steamed, thick noodles are grilled on an iron pan and then steamed again to give the noodles a chewy texture. The cooked noodles are mixed with additional special sauce as desired, for this style of yakisoba has a 50-year history.

Salty Yakisoba with Iwatsuki Spring Onions (Saitama Prefecture)

This yakisoba is made in Iwatsuki Ward, Saitama City, Saitama Prefecture. Salty yakisoba with Iwatsuki spring onions is a B-grade cuisine that features spring onions, and was created to promote a delicious recipe for the sweet and soft Iwatsuki spring onions loved since the Edo Period. To maximize the flavor of the Iwatsuki spring onions, the sauce is salt-based. The harvest season of Iwatsuki spring onions is from November to April, and this dish is served at restaurants during the same period of time.

Hiruzen Yakisoba (Okayama Prefecture)

This yakisoba is made in the Hiruzen area, Maniwa City, Okayama Prefecture. Hiruzen yakisoba is highland, B-grade cuisine made with a special, thick, salty-sweet, miso-based sauce mixed with apples, onions, garlic, ginger, and others. Its special features are matured chicken meat that gives off more flavor as you chew, and cabbages produced in the Hiruzen Highlands.

Sakura Ebi [cherry-blossom shrimp] Yakisoba (Shizuoka Prefecture)

This yakisoba is made in Shimizu Ward, Shizuoka City, Shizuoka Prefecture. Sakura ebi yakisoba is yakisoba unique to a seaside town, featuring local specialties like dried sakura ebi shrimp and sardine flakes. Sakura ebi shrimp are sun-dried around the Fujikawa River with Mt Fuji in the background, creating a scene that looks like a pink carpet.

Nagano Ankake Yakisoba (Nagano Prefecture)

When people talk about yakisoba within Nagano City, they are usually referring to ankake yakisoba, which is yakisoba with a thickened sauce. Large portions are the norm, and the thickened sauce is so sweet that it is usually eaten with vinegar-mixed Japanese mustard.

Aizu Kare Yakisoba (Fukushima Prefecture)

This is yakisoba made in Aizu Wakamatsu City, Fukushima Prefecture. The name is kare yakisoba, but it is not curry-flavored. Aizu kare yakisoba is each restaurant’s fastidiously made yakisoba topped with carefully made curry. This is yakisoba that local people have been familiar with from the late 1970’s.

Tantan Tanuki No Tantan Yakisoba (Kanagawa Prefecture)

This yakisoba is made in Yugawara Town, Kanagawa Prefecture, using local produce and locally produced noodles. It features a savory, piquant flavor, seasoned mainly with sesame paste and broad bean chili paste. There is a wide variety: from the Yugawara citrus type, topped with locally produced citrus as a secret ingredient, to the onsen tamago style, topped with an onsen tamago (softly-boiled egg), which represents Yugawara’s thriving onsen (hot springs).

Supu-iri Yakisoba [yakisoba with soup] (Tochigi Prefecture)

This yakisoba is served at the hot-spring village of Shiobara in Nasushiobara City, Tochigi Prefecture. Supu-iri yakisoba is made by placing freshly cooked sosu yakisoba in a bowl and pouring a soy-flavored soup over it. It has been a much-loved dish for over 50 years at the Shiobara Onsen Village. The flavors of Worcester sauce and soy sauce gradually fuse together to make a unique taste that is potentially addictive.

Italian Yakisoba (Niigata Prefecture)

This yakisoba is famous in the Chuetsu and Kaetsu areas of Niigata Prefecture. Italian yakisoba was created by a local restaurant in 1959, and is made withsauce-flavored, thick, stir-fried noodles topped with an original, western-style sauce (tomato sauce, curry sauce, white bechamel sauce, etc.) and ginger. Italian yakisoba is a comfort food in Niigata, loved by a wide range of people: from teens to retirees.

Muraoka Mayo Yakisoba (Kanagawa Prefecture)

This is yakisoba made in Muraoka, Fujisawa City, Kanagawa Prefecture. Muraoka mayo yakisoba is made from mayonnaise, chili oil, oyster sauce and a lot of ingredients produced in Fujisawa. It first gained widespread recognition when it won Grand Prize amongst thirteen areas at the first Shonan Fujisawa Gourmet Noodle Contest, held on 20 November, 2010.

Ishinomaki Yakisoba (Miyagi Prefecture)

This yakisoba has been loved since around 1950, in the Ishinomaki area, Miyagi Prefecture. The most distinctive feature of Ishinomaki yakisoba is the noodles. Unlike ordinary Chinese noodles, they start out brown (even before cooking), absorb water and smell savory. The noodles are prepared by pouring dashi broth over them for additional steaming, and, as an untold rule, the sauce is then added by each diner as desired.

Kobe Bokkake Yakisoba (Hyogo Prefecture)

This yakisoba is made in Osada, Kobe City, Hyogo Prefecture. Kobe bokkake yakisoba is a homestyle dish in the Osada Ward of Kobe City, made with bokkake, which is salty-sweet simmered beef tendon, and konnyaku devil’s tongue. The salty-sweet taste of bokkake, and the savory sauce intertwined with the noodles, make this yakisoba delicious.

Seishun-no-Tomato Yakisoba (Yamanashi Prefecture)

This is yakisoba sold in the area around Chuo City, Yamanashi Prefecture. Seishun-no-tomato yakisoba is a lightly flavored version, topped with tomato sauce made from fully ripened tomatoes (the local specialty in Yamanashi Prefecture), and Fujisakura Pork, a brand variety of pork. This yakisoba originated from “yakisoba with meat sauce,” a dish that used to be served at a coffee house within the prefecture during the 1970’s.

Kuroishi Tsuyu Yakisoba (Aomori Prefecture)

This yakisoba is a new creation from Kuroishi Yakisoba in Kuroishi City, Aomori Prefecture. Kuroishi tsuyu yakisoba is prepared by pouring salty-sweet soba sauce over kuroishi yakisoba, whose thick and flat noodles feature a chewy texture that are a perfect match for the sauce. Toppings include plenty of tempura bits and chopped spring onions. Soup for ramen noodles can also be poured over this yakisoba, so there are lots of variations.

Itoigawa Black Yakisoba (Niigata Prefecture)

Itoigawa black yakisoba is a yakisoba newly created by Itoigawa Umaimon (Gourmet) Group, which was organized by restaurants in Itoigawa City, Niigata Prefecture, with the goal of local revitalization through food. This yakisoba, made with squid and squid ink harvested in Niigata, makes a strong impression in both appearance and taste. Ingredients other than squid vary depending on the restaurant.

Kawagoe Futomen Yakisoba (Saitama Prefecture)

This yakisoba, made in Kawagoe City, Saitama Prefecture, uses thick, short, chewy noodles and a little bit of cabbage, and is served without meat at most restaurants. The sauce varies from a light one to a sweet one depending on the place. This yakisoba is a simple one, with a nostalgic flavor. Kawagoe futomen yakisoba has a 50-year history.

Seto Shoyu [Soy Sauce] Yakisoba (Aichi Prefecture)

This yakisoba from Seto City, Aichi Prefecture, has steamed noodles, flavored with a soy-based broth in which pork has been simmered. The ingredients are simple: just pork and cabbage, and it is topped with pickled red ginger. Because of the soy-based flavor, it has a light and nostalgic taste. Seto shoyu yakisoba is set to be served on a seto yaki porcelain plate.

Oga-no Yakisoba (Akita Prefecture)

Oga-no yakisoba is made in Oga City, Akita Prefecture, and is also known as Oga Shottsuru yakisoba. This yakisoba, unique to Oga, was developed by Shottsuru Use Promotion Council, established at the Oga Association of Commerce and Industry with local noodle makers, in order to promote a food culture of local specialties such as hata-hata (sailfin sandfish) and shottsuru (fish sauce). The noodles are made by mixing wakame (seaweed) powder and kombu (seaweed) broth powder, and the sauce is salty or soy-flavored with a shottsuru base. Other ingredients vary depending on the restaurant.

Ina Romen (Nagano Prefecture)

Ina romen is a local noodle dish made, in the Ina District of Nagano Prefecture, by simmering lamb meat and steamed, firm Chinese noodles in a special broth, with cabbage and cloud ear mushrooms. Ina romen comes in two styles: stir-fried or soup noodles. The dish was first called chow row mien (fried meat and noodles), just adding “row” to chow mien. The name was later shortened to row mien (pronounced romen in Japanese), which took root.

Suyaki (Shiga Prefecture)

Suyaki is yakisoba created in the 1950s in Koga City, Shiga Prefecture, under the concept of offering something cheap and good for students. Suyaki is prepared by stir-frying Chinese noodles with lard, adding bean sprouts and spring onions, and then seasoning them with salt before serving. Suyaki can be further seasoned with pepper, Worcester sauce or soy sauce, according to each diner’s preference.

Kashihara Stamina Yakisoba (Nara Prefecture)

This yakisoba is served at a restaurant called Kashihara Stamina Ramen in Kashiara City, Nara Prefecture. The ingredients include low water-content noodles, such as Chinese noodles, pork belly, cabbage, Chinese cabbage and garlic chives. The watery soup has a piquant flavor with notes of garlic and board bean chili paste, and chicken bones add to it a refreshingly rich taste, which stimulates the appetite.

Hita Yakisoba (Oita Prefecture)

Hita yakisoba, made in Hita City, Oita Prefecture, features noodles stir-fried on an iron pan until nicely charred. The noodles are then mixed with ingredients, including bean sprouts, spring onions and pork, and seasoned with a rich sauce. It is said that Hita yakisoba was created in the 1950s by Mr Yasuchika Sumi, who was the first owner of the restaurant “Soufuren,” which specializes in Hita yakisoba.

Fujisawa Chow Mein (Kanagawa Prefecture)

Fujisawa chow mein, made in Fujisawa City, Kanagawa Prefecture,is full of ingredients produced in Fujisawa, such as noodles made from Fujisawa flour, local vegetables and pork. This yakisoba is seasoned with salt and pepper, and chicken bone soup, so it has a distinctive texture and the flavors of noodles and vegetables.

Tokyo Ota Shio Yakisoba (Tokyo)

Tokyo Ota shio yakisoba, made in Ota Ward, Tokyo, uses only those ingredients related to Ota Ward: the chewy noodles are made to represent the Rokugo Canal; crunchy ume plums are used because the flower of the ward is a plum blossom; Omori nori seaweed is a local specialty; Sakura shrimp in tribute to Sakura-zaka, a beauty spot in Ota; asari clams in tribute to Omori Shell Mound; onions (called “tamanegi” in Japanese) represent the Tamagawa River; bean sprouts (moyashi in Japanese) in tribute to a famous meeting place, “Moyai Statue;” garlic chives that resemble leaves of sweet flags in Kamata; and a special, salt-flavored sauce made from chicken bone broth, that can be associated with Haneda Airport (“hane” means feathers in Japanese).

Higashimurayama Kuro Yakisoba (Tokyo)

Yakisoba made in Higashimurayama City, Tokyo. Each restaurant offers its own version, based on black (kuro) sauce made from squid ink, kuroki, which is a rare savory sake produced in Kagoshima, and a mix of spices. Higashimurayama kuro yakisoba has a taste that adults appreciate, thanks to the additions of the deep and elegant flavors of spices, squid ink and kuroki.

Nakaminato Yakisoba (Ibaraki Prefecture)

Yakisoba made in Hitachinaka City, Ibaraki Prefecture. Nakaminato yakisoba features thick, hand-pulled noodles with a chewy texture like udon, which are steamed in a steaming basket. Each restaurant has a unique way of fixing it, so you may enjoy a wide variety of Nakaminato yakisoba today.

Want to know more? Follow the links below to continue your virtual Japanese adventure.

How to Make Japanese Festival Foods: Yakisoba

Yakisoba is one of the easiest festival foods to make at home outside of Japan. Try this quick recipe for a taste of Japanese matsuri, wherever you are in the world.

At Japanese festivals both in Japan and across the world, it would be unusual not to stumble across a yakisoba stall – the stir-fried noodle dish is a matsuri classic. Every year in Ireland I participate in a festival dedicated to showcasing Japanese food and culture called “Experience Japan”. I always look forward to trying the yakisoba at the event; the queues are long but it’s worth the wait.

Yakisoba is probably one of the easiest festival foods to cook in your kitchen at home, wherever you live. I remember my first apartment in Japan was in a company dorm and the kitchen was tiny! I had to try to limit the number of pots and pans I used when cooking so yakisoba was perfect. It was one of the first Japanese dishes that I cooked after I arrived in Japan and it was such a success that I started to make it quite often (probably too often).

Similar to my okonomiyaki recipe, you can use your favorite ingredients for this. Meat and/or seafood goes really well, especially pork belly if you can get it.

Yakisoba recipe

Serves 2


  • 2 bundles or portions of egg or ramen noodles (卵麺 ramen)
  • Vegetable oil (植物油 shokubutsuabura)
  • 1 medium onion, peeled and finely sliced (卵麺 tamanegi)
  • 2 cloves of garlic, peeled and finely diced (ニンニクnin’niku)
  • 1 thumb-size piece of ginger, peeled and grated (生姜 shōga)
  • Large handful of savoy cabbage leaves, washed and finely chopped (キャベツ kyabetsu)
  • 2 medium carrots, peeled and cut julienne style (人参 ninjin)
  • Large handful of beansprouts, washed (もやし moyashi)

For the sauce *

  • 4 tablespoons water
  • 3 tablespoons tomato ketchup (トマトケチャップtomatokyatsupu
  • 3 tablespoons Worcestershire sauce (ウスターソースusutahsousu)
  • 1 tablespoon sake or red wine (日本酒nihonshu) / (赤ワインakawain
  • 1 tablespoon soy sauce (しょうゆshouyu)
  • 1 teaspoon sugar (砂糖satou

*You can also buy ready-made yakisoba sauce in Japan or a dried seasoning is included in some of the yakisoba noodle packs. They are very convenient but I prefer to make my own from scratch.

To garnish

Milled nori or dillisk seaweed (青のりaonori
Beni shoga (red pickled ginger) (紅生姜beni shoga


  1. To make the home-made yakisoba sauce, put all the ingredients in a small saucepan and simmer for about 10 minutes on a medium heat until the sauce thickens to the same consistency as tomato ketchup. Set aside.
  2. Cook the noodles according to the pack instructions, then set aside. Heat some vegetable oil in a frying pan or wok and fry the onion for a minute. Then add the garlic and ginger along with the cabbage and fry for a minute or so before adding the carrots and beansprouts. Don’t overcook the vegetables so they keep their crunchy texture.
  3. Toss the noodles and sauce into the stir-fry and mix well, continuing to fry for a few minutes.
  4. Top with milled nori or dillisk seaweed and beni shoga.

Have you ever heard of yakisoba-pan? It’s a hotdog style bread roll stuffed with yakisoba. For people who have never lived in Japan it might sound strange to put noodles in a sandwich but it’s a popular fast food for Japanese people. You can make your own. Just simply place a handful of your cooked yakisoba into a buttered roll and enjoy!

Wok Hard, Play Hard: A Seafood Yakisoba How-To by The Peninsula Tokyo | Travel Japan


Hungry for another Japanese recipe to feed the family? With so many of us spending so much time indoors, it’s good to channel not only our frustrations but also our unique creative skills into something as delicious as Japanese food! Thankfully, the skilled chefs over at the prestigious The Peninsula Tokyo hotel are here to save the day with a recipe for Seafood Yakisoba! Quick and easy to make, this dish is perfect for filling bellies with minimal prep! Take it away!

 Ingredients for the Noodle Stir-Fry

200g Egg noodles or Soba noodles

20g Sliced scallops

30g Shrimp tails

25g Squid rings

20g Black fungus

20g Button mushrooms

20g Chinese cabbage

20g Sliced bok choy

5g Yellow chives

20g Julienned red bell pepper and carrot

Ingredients for the Sauce

15g Oyster sauce

4g Dark soy sauce

2g Sugar

5ml Sake

2g Minced garlic

2g Chopped ginger

2ml Sesame oil

5g Doubanjiang (Broad bean chilli sauce)

30ml Canola oil


First, make the sauce by mixing all the listed ingredients together before then setting the mixture aside. Next, blanch the noodles in boiling water (briefly, keeping them “al dente”), then cool them in ice water and set aside. In a wok or a sauté pan, heat the oil over high heat. Add the vegetables and stir-fry them for about 1 minute, then add the seafood and stir-fry for another minute. Add the noodles and the sauce, continuing to stir over medium-high heat until the noodles are perfectly coated in the sauce. Serve hot, topped with prawn crackers if you like. ‘Owari’ (終わり, Finished)! It’s that easy. 

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Yakisoba noodles recipe with photo

13 January 2017

Good afternoon!

We haven’t had any Japanese food for a long time. Today the story will focus on yakisoba – noodles fried with vegetables and sauce. The original version is made from wheat noodles, although soba is buckwheat noodles. This terminological oddity can be confusing, but today’s recipe may well be considered yakisoba, moreover, not a simple one, but an Okinawan variety, since we have chicken here.Also, let’s not go shopping and look for an authentic sauce, but take the more affordable teriyaki.

Product set:

  • Buckwheat noodles (200 gr.)
  • Chicken (breast, fillet – 360 g.)
  • Soybean sprouts (100 gr.)
  • Bulgarian pepper
  • Cilantro
  • Red onion
  • Teriyaki sauce (50 g.)
  • Pickled ginger
  • Sesame
  • Salt
  • Vegetable oil

First of all, boil water and send the noodles to cook until tender (six minutes):

Throw in a colander, sprinkle with vegetable oil, mix and set aside:

Cut pepper thinly:

Chicken – pieces:

Bow – half rings:

Take a wok or deep frying pan, heat up a couple of tbsp.tablespoons of vegetable oil and cook the chicken for two minutes over high heat:

Add onion, pepper and soy sprouts. We continue to fry over the same high heat, stirring constantly, for three minutes:

Add 100 ml water and teriyaki sauce. Simmer over medium heat for five minutes:

Add noodles, mix thoroughly, remove from heat and call eaters:

Serve with ginger, chopped cilantro and sesame seeds:

Bon appetit!

Yakisoba | Barbarian Travel

Meet – the absolute champion of national cuisine!

The undisputed leader of Japanese folk cuisine and winner of the culinary attraction competitions is yakisoba, a dish that also has a host of local recipe variations and tricks.

In the very name of yakisoba, we are faced with an inexplicable riddle, because next to the already known yaki (any dish that is fried during cooking) we find soba (noodles made from buckwheat flour). However, the fact is that noodles are used here that are not made from buckwheat, but from wheat – the same noodles that are used to make ramen. It is stewed for a short time on a hot baking sheet along with vegetables and thin slices of meat, after which it is flavored with sweet or soy sauce, or salted, as a result of which the modifications of the same name are obtained.In Chinese cuisine, a similar dish, taomien, is usually seasoned with soy or oyster sauces, while in Japanese tradition, the number of different seasonings is irresistibly tending to infinity. Typically served in all okonomiyaki establishments, yakisoba is easier to prepare and extremely popular as a traditional fast food.

Yakisoba, along with Chinese ramen noodles, is also in great demand as an instant product. Most often it is packed in paper cups, into which boiling water is poured and after a while spices are added (included).The observant reader, of course, has already noticed the second stretch – strictly speaking, such a soba is not yaki at all, that is, it is not fried at all, although it is processed in boiling oil at the production stage. It would be more correct to call it “instant noodles with yakisoba flavor”. Still, it enjoys phenomenal popularity, especially among local youth and registered tourists.

Needless to say, every locality in Japan prepares this most popular dish, and everywhere in a different way, using their own kind of noodles, their own ingredients, seasonings and grandmother’s recipe secrets.In the first competition for the best culinary attraction, more than thirty only the most ambitious representatives of this genre were presented, and it is difficult to say how many there are in the whole country. Below we will briefly describe only the most famous brands, and start with the winner of the competition for the most outstanding culinary attraction.

Culinary attractions

Fujinomiya-Yakisoba (Shizuoka Prefecture, Fujinomiya City)

Perhaps there is no person in Japan today who has not heard of her.And many even ate it. Let’s just say – it was the yakisoba from the town of Fijinomiya in Shizuoka Prefecture that became that kind of ignited fuse, which caused a monstrous explosion of Japanese interest in the traditional cuisine of the province.

A distinctive feature that captivated all the judges and spectators of the competition is the unobtrusively delicate and moderately firm texture of the dough from which the noodles are made. After a detailed study of the recipe, it turned out that the secret to achieving this amazing harmony of chewing sensations lies in the deliberate violation of the generally accepted technological process of cooking noodles, while all competitors, without exception, first cook wheat noodles for a while, and then boil them in boiling water. in Fujinomiya, the last stage is omitted, and after cooling the product after steaming, grease it with vegetable oil.The dough prepared in this way has a lower percentage of water and, as a result, is more elastic when squeezed. In the homeland of these noodles, located at the southwestern foot of Mount Fuji, there are more than one hundred and sixty establishments where you will be offered their interpretation of this popular dish, and the local initiative group “Society for the Study of Fujinomiya Yakisoba” is actively promoting its noodles and attracting tourists. gourmets from all over the country.

Yokote-yakisoba (prefecture)Akita, Yokote)

Another well-known center for the masterly cooking of yakisoba is the town of Yokote in Akita Prefecture, which is also famous throughout the country for a wonderful winter fun for children called kamakura (building houses in the form of a snow plague). Local chefs prefer a sweeter sauce and softer, thicker noodles, and they also decorate their creations with fried eggs. By crushing the yolk with chopsticks, the visitor gets an even sweeter flavor of the whole dish.Local cuisine is generally renowned for its tendency to sweetish flavors, and the way yakisoba is prepared is no exception. Here, having enough time, you can visit more than fifty specialized restaurants, in each of which you will surely discover new nuances in the art of preparing such a seemingly simple dish from fried noodles.

Kuroishi-tsuyu yakisoba (Aomori Prefecture, Kuroishi city)

The homeland of the famous Aomori apples, the town of Kuroishi in the western part of the prefecture, deserves the closest attention of a real gourmet.According to local legends, about fifty years ago, in one of the taverns, it was once decided to pour broth on a ready-made dish in order to attract clients of children. As a result, the world has received another masterpiece of provincial Japanese cuisine – yakisoba in soup. But brilliant ideas, as you know, are usually in the air, and the resort town of Shiobara-onsen in Tochigi Prefecture is also famous for a similar recipe and name of the dish.

Jagaimo-iri yakisoba, noodles with potatoes (prefectureTochigi, Tochigi and Ashikaga)

North of Tokyo, along the JR Ryomo-sen railway line connecting Takasaki (Gunma Prefecture) and Oyama (Tochigi Prefecture), there is the Great Noodle Road. Judge for yourself – going from point T (akasaki) to point O (yama) you will definitely pass through the territory of the yakisoba city of Ota, the udon empire in the city of Kiryu and the city of Tatebayashi, then you will find yourself in the kingdom of the soby city of Asikaga, the fiefdom ramen city of Sano, and at the end of this exciting journey you will again meet with yakisoba, but already in the city ofTochigi. And in the cities of Ashikaga and Tochigi, a tired traveler can eat fried noodles and potatoes. They began to cook this dish here in the hungry post-war years, when there was an urgent need for budgetary and maximum high-calorie food, but it turned out that the combination of these products gives an original taste that is still popular in prosperous Japan.

Hiruzen-yakisoba (Okayama Prefecture, Maniwa)

A special feature of this dish, which appeared about fifty years ago, is the sweet-spicy aftertaste, which is obtained as a result of the addition of miso soybean paste.The main ingredients in the local recipe include fresh cabbage from the Hiruzen Plateau and chicken meat. It turns out that along with the common practice of adding pork, cabbage and chicken also go very well with this dish.

Hita-yakisoba (Oita prefecture, Hita city)

Upon careful study of the issue, it turns out that yakisoba is especially popular in the areas of East Japan. Apparently the reason lies in the fact that in Western Japan (the cities of Osaka, Kyoto, Kobe, etc.)) dishes cooked on hot baking sheets (okonomiyaki, yakisoba, etc.) have long become an integral part of the local gastronomic culture, and it is very difficult to stand out against this background of the highest standard. But there are also exceptions here – the city of Hita in Oita Prefecture (Kyushu Island) will offer you its own vision of the problem: thickly chopped noodles are first thoroughly fried on a hot baking sheet, after which onions and sprouts of sprouted beans are added in abundance, and then greased with local sauce … The result is a fragrant and crunchy dish on the teeth, extremely popular both among locals and among visiting gourmets.

Yakisoba sauce composition

Yakisoba sauce for noodles (recipe with photo)

Yakisoba sauce

Yakisoba Sauce (Japanese 焼 き そ ば ソ ー ス, rH. Sōsu yakisoba, Shosu yakisoba) is a Japanese sauce for fried noodles. Fried Yakisoba noodles are a very popular dish in Japan. Despite the word “soba” (a type of buckwheat noodles) that sounds in the name of the dish, the dish is made from Ramen noodles. The sauce itself consists of five components:

  • Worcestershire sauce;
  • oyster sauce;
  • light soy sauce;
  • ketchup;
  • white sugar.

The sauce is dark in color and thick, has a salty-sweet taste with a slight hint of sourness, somewhat reminiscent of Tonkatsu sauce. Perhaps due to the presence in both sauces of the famous British sauce Worcester (Worcester), which is very popular in Japan.

Yakisoba sauce is ideal for all kinds of fried noodle dishes. Truly – “collect your box of noodles yourself.” The main ingredients are Ramen noodles and Yakisoba sauce.And what to use as toppings (these are various additives to fried noodles, at the request of the cook and the eater) – the refrigerator will tell you. Everything that you like and that was found in the bowels of the refrigerator will go. Meat (pork, beef, chicken), seafood (shrimps, squid, etc.), vegetables (onions, green onions, white cabbage, Peking cabbage, pak choy cabbage, carrots, etc.), hard tofu, sprouts soy or masha, shiitake mushrooms (xianggu). The more toppings, the richer the taste of the finished dish.But the most important decoration of this dish is the sauce, it is he who sets the final taste of the finished treat, and the toppings only add their own flavor notes.

In Japan (and indeed in Asia in general), they don’t like to cook at home, mostly people eat in countless catering establishments, of which there are plenty everywhere. This is cheap and does not take away such precious time for cooking at home. The sauce can be bought at any supermarket (this is in Southeast Asia), in specialized online stores (in Russia), or you can make it yourself.There is absolutely nothing complicated. All you need is the availability of the necessary ingredients and a couple of minutes of free time. Let’s assume they are available.

Then let’s take (you get about 180-185 ml of Yakisoba sauce):

  • Worcestershire sauce – 4 tablespoons,
  • oyster sauce – 4 tablespoons,
  • ketchup (regular, not spicy) – 4 tablespoons,
  • light soy sauce – 2 tsp,
  • white granulated sugar – 2 tsp

Take a bowl of a suitable size and place all the ingredients listed above in it.

Then mix the contents of the bowl until the sugar dissolves.

The sauce is ready.

You can use it right away, but it will still be better if it stands in the refrigerator for a couple of hours so that its components “make friends” with each other. For fried Yakisoba noodles (from about 150 g dry noodles) you need about 2-3 tablespoons. ready-made sauce. The sauce is added at the very end of cooking, and then the contents of the wok are mixed and served.

composition and recipe at home

Yakisoba sauce is a visiting card of traditional Japanese cuisine. It clearly demonstrates how important sauces are in Eastern cooking.

In Asian cuisine, there are many original and unique dishes, in which dressings play the main role. They form the integrity of the whole dish, therefore they often extend their name not only to the dish itself, but also to all its variations.

Unity in diversity

Fascinating Asia, mysterious East – how great is your attraction. Yakisoba sauce is a vivid confirmation of this. It is the main ingredient in many of Japan’s culinary masterpieces. The sauce in these dishes is both the violin and the conductor. He, as they say, “makes” the dish. Its use transforms the taste of all the ingredients and transforms individual performers into a harmonious culinary orchestra.

This thick and dark sauce has a salty-sweet aftertaste with a slight tinge of sourness.It goes well with all dishes made from the famous buckwheat noodles. And there are an infinite number of them. And all these dishes are united by the same name – the name of this wonderful sauce.

It is he who sets the complete taste of each treat, and the fillers only add additional flavoring accords. There is a classic base of ingredients, on the basis of which the whole variety of sauce options is built.

Yakisoba classic

Ingredients (for 2 servings):

  • oyster sauce – 2 tablespoons.a spoon;
  • Worcestershire sauce – 2 tablespoons a spoon;
  • light soy sauce – 1 tsp;
  • tomato ketchup, not spicy – 2 tbsp. a spoon;
  • white granulated sugar – 1 tsp.

Method of preparation:

  • Mix all ingredients in a ceramic container.
  • Stir until sugar is completely dissolved.
  • Beat with a whisk.
  • Refrigerate for several hours.

Important! The sauce can be used immediately after preparation, but it is better to let it brew.During this time, the ingredients will interpenetrate and all the components will “make friends” with each other.

The quantitative composition of the ingredients is allowed to vary and add new ones at your discretion and taste preferences. After all, you can drive through the whole of Japan and not find two identical gas stations. Each family has its own secrets and family tricks.

Yakisoba family

The same is the case with dishes based on them. There are those who have long been considered the hallmark of this culinary trend.They became widespread in Japan and became famous all over the world.

One of them, a wonderful Japanese invention – buckwheat noodles with chicken and vegetables with Yakisoba sauce. Here the sauce also has its own individual composition.

Yakisoba with chicken – a tribute to tradition


For chicken:

  • chicken fillet – 2 pcs .;
  • carrots – 1 pc.;
  • green beans – 3 zhmenki;
  • sweet red pepper – 1 pc;
  • celery stalk – 1 pc.
  • Soba buckwheat noodles – to taste;
  • olive oil – 3 tbsp spoons;
  • sesame seeds – 1 tbsp. a spoon;
  • salt to taste.

For the sauce:

  • soy sauce – 150 grams;
  • dry white wine – 100 grams;
  • sugar – 5 tbsp. spoons;
  • potato starch – 1 tbsp. a spoon;
  • ginger – 1 tbsp. a spoon.

Step-by-step instructions for making the sauce:

  • In a saucepan, mix the soy sauce, wine and sugar.
  • Warm the mixture over low heat, stirring occasionally, for about 15 – 20 minutes. The sugar must be completely dissolved, and the alcohol must be evaporated.
  • Peel and finely chop the ginger root.
  • Add ginger and stir.
  • Dissolve the starch in cold water and pour gently into the dressing.
  • Stir the entire mixture and bring to a boil.
  • Reduce heat and simmer until thick.
  • Remove from stove and cool.

Step-by-step instructions for cooking:

  • Cut chicken fillet into strips and fry in olive oil until half cooked.Roasting time about 5 – 7 minutes. Transfer to a saucepan.
  • Peel and cut onions, celery, carrots and peppers into long strips.
  • Fry onions, carrots and celery in oil after chicken for about 5 minutes.
  • Add pepper and fry for another 3 – 4 minutes.
  • Add the fried vegetables and green beans to the chicken saucepan. Lightly salt, add water, cover and simmer over low heat for 10 – 15 minutes.
  • Boil the soba buckwheat noodles as indicated on the package.Salt the water a little. Place on drushlag and drain.
  • Add the noodles to the pan with the chicken and fried vegetables, add the sauce and mix well.
  • Warm up, stirring for about 1 min.
  • Serve with sesame seeds sprinkled over the dish. Pre-sesame seeds can be lightly fried in olive oil.

Interesting facts

Soba buckwheat noodles are a national Japanese dish known since the 16th century. It is a mixture of buckwheat and durum wheat flour in balanced proportions.In Japan, this dish is so much in demand that it is cooked everywhere, both in restaurants and cafes and in numerous fast food outlets. Now it is in growing demand all over the world.

The birthplace of Yakisob is, in fact, China. Sly Japanese “borrowed” it and adapted it to their tastes and culinary preferences.

Japanese culinary fantasy has invented an incredible amount of different treats. Many of them are based on soba buckwheat noodles and this wonderful sauce.This is a combination of noodles and sauce with chicken, different types of meat and even seafood.

This creative approach opens up ample opportunities for your own culinary research. Experimenting with ingredients, you can feel your exciting involvement in the mysterious oriental cuisine.

Yakisoba sauce for buckwheat noodles: ingredients, recipe

There are many original and unique recipes for various dishes in the oriental cuisine. Many of them are invariably accompanied by special dressings, by the name of which ready meals are called.One such dressing is the spicy yakisoba sauce, which is used to prepare traditional noodles with sesame seeds and chicken. This appetizer is popular in Japan, but the classic recipe originated in southern China. Over time, the love for Asian culinary delights spread throughout the world, and today yakisoba noodles are successfully served in restaurants in America, Europe, Australia and Africa. You can also appreciate the advantages of a dish in Russia – just visit any themed restaurant or just try to cook it at home.

The special buckwheat noodles used in the recipe for the dish itself are available in most specialty stores and even in oriental food sections in supermarkets. All the necessary ingredients for refueling can be purchased without much difficulty – there are no hard-to-find or expensive products among them. The cooking time of the sauce will also not create inconvenience, and therefore the dish can be prepared on any weekday.

You will need:

  • Soy sauce – 180 ml
  • White wine, dry – 150 ml
  • Granulated sugar – 5 tablespoons
  • Potato starch – 1 tablespoon
  • Ginger root, fresh – 1 tablespoon

Servings – 5

Cooking Time – 30 minutes

Original Flavor

The traditional sauce contains slightly more ingredients such as Worcestershire sauce and honey.There are many variations of recipes, and you can choose the one that seems optimal to your taste. The recipe offers this version of yakisoba in a somewhat simplified version, which has a milder taste compared to the original, but this does not mean that the finished dish with it will turn out to be less tasty. If desired, you can use additional ingredients, such as dry fish broth or hot spices, to add flavor to the dressing.

When buying products, you should pay attention to the description of the composition of soy sauce.Today there are many varieties of seasoning with different flavors – mushroom, spicy, shrimp, and so on. For yakisoba, classic soy sauce is always used without flavoring additives that will deprive the finished dish of its uniqueness.

  1. Pour soy sauce into a saucepan, then white wine and granulated sugar. The mixture is thoroughly mixed and sent to the stove. On low heat, the dressing is thoroughly warmed up so that the sugar is completely dissolved and the alcohol evaporates from the wine.This can take about 15-20 minutes.
  2. In the meantime, prepare the ginger root. For the recipe, you need a piece about 2-2.5 centimeters in size. The root is cleaned and thoroughly crushed into a gruel. This can be done using an ordinary grater. Ginger paste is laid out in the sauce simmering on the stove, everything is mixed.
  3. Then you need to dilute a tablespoon of potato starch in cold water. The ingredient is gently poured into the dressing, which is then stirred and brought to a boil.Now the sauce needs to be cooked until thickened. When the dressing has thickened, it can be removed from the stove and used for further cooking.


To make the famous yakisoba noodles with chicken, seafood or vegetables, you must first prepare all the ingredients. Chopped meat with onions and carrots are fried in a pan. At the same time, you can put the noodles to cook. When the meat and noodles are done, they are blended in a skillet and then poured liberally with the sauce.The noodles are thoroughly mixed, after which they are stewed over low heat under a closed lid for another 3 minutes. Prepared yakisoba noodles are laid out on a plate and sprinkled with pre-fried sesame seeds.

A similar cooking method can be used not only for buckwheat noodles, but also for a wide variety of pasta. Of course, such a variation of the dish will no longer fully correspond to the Eastern tradition, but it will turn out to be no less tasty.

Bon appetit!






Yakisoba – Wikipedia

Material from Wikipedia – the free encyclopedia

Sosu-yakisoba (Jap. – a dish of Japanese cuisine, borrowed from China at the beginning of the 20th century [1] . The ancestor of the yakisoba is chaomian [en] .

Although soba is buckwheat noodles, yakisoba is made from wheat egg noodles bale-soba (Japanese 中華 そ ば, Chinese noodles, see p.ramen) [2] . It is sprinkled with a Japanese variety of Worcester sauce.

For the preparation of yakisoba noodles are fried in a sauce along with small pieces of pork, chicken or beef, Chinese cabbage and (or) carrots. Served with beni shoga [ja] , katsuobushi, aonori [en] or mayonnaise.

This dish can be either the main dish or serve as a side dish, as well as a filling in sandwiches. Yakisoba can be bought in shops and is served on matsuri.

Sometimes udon is used as yakisoba noodles – then the dish is called yakiudon. This type of noodle appeared in Kitakyushu.

In Okinawa, sausages, ham, chicken or pork are added to yakisoba. In Hiroshima, yakisoba is fried in okonomiyaki [3] .

Instant yakisoba is sold in supermarkets, before using it you just need to pour boiling water over it.

Sapporo Ichiban [en] produces many varieties of quick-brewed yakisoba, which also contain dried seaweed and sauce packs.The noodles are poured with boiling water, fried with sauce and cabbage with meat, and then served with seaweed on top of the dish. Another variety produced by the company Maruchan [en] contains, in addition to noodles, corn, onions, cabbage.

Nissin Foods [en] Yakisobu in Germany under the brand name “Yakisoba Deluxe”. It is also prepared by adding water to the pan, where the noodles are fried, and then pour the dried vegetables on top, add the sauce and stew.

UFO noodles (日 清 焼 そ ば U.F.O. nissin yakisoba UFO ) is prepared differently: pour water directly into the container, opening the packaging film on the side where the vegetables and sauce are located, and after cooking, the film is removed from the other side, where there is perforated paper under it, allowing the water to drain.

  • Outdoor tent selling yakisoba

  • Yakisoba-pan, yakisoba bread

  • Okinawan yakisoba with bean sprouts

recipe, choice of products, order of preparation, photo

These noodles, according to the Japanese, should be eaten only by swallowing large portions whole, sucking them in noisily and munching them mouth-wateringly (which is considered a great praise for a cook). Rumor has it that it is a great art to eat long and scalding noodles. The yakisoba recipes below are just a few simple versions of a wide variety of cooking options for this simple yet deliciously delicious dish.

What is this dish?

The yakisoba recipe is widely known throughout Japan and far beyond its borders: it is instant noodles, generously flavored with fried meat fillets and thinly sliced ​​vegetables. Sometimes mushrooms, various greens, cabbage, nori are added and, of course, yakisoba sauce, which is sold in abundance in Asian countries.

Each prefecture of Japan has its own unique recipe, because yakisoba is always a special skill of a chef who knows how to combine various flavors.

Feature of the choice of products

The yakisoba recipe, which is used in Japan, is somewhat different from the usual on the territory of the post-Soviet space precisely the main ingredient – noodles. In our country, buckwheat noodles are used, and in Asia – egg noodles for ramen (instant noodles) or ordinary thin durum wheat spaghetti. Why is there such a discrepancy?

The confusion stemmed from the name: soba is really buckwheat noodles, yakisoba means fried noodles in sauce, but all Asian chefs know that buckwheat flour product is quite capricious and requires proper preparation in the shortest possible time that not everyone succeeds.Therefore, they began to use noodles for this dish made from wheat, but instant cooking, because, in fact, the name accurately conveys the essence of the dish.

List of necessary ingredients

It is most often prepared according to the recipe for yakisoba with pork, although, by and large, meat does not play a special role. The main thing is that it is in sufficient quantity, and pork, chicken or veal is a matter of the chef’s taste and preferences. So, what is required to prepare a portion for two people:

  • 500 grams of pork fillet, cut into thin strips at least three centimeters long.
  • Three hundred grams of durum wheat soba noodles.
  • One onion, carrot and bell pepper.
  • Three hundred grams of white cabbage or Chinese cabbage (your choice).
  • One hundred grams of soy sprouts (optional, but traditional in Japan).
  • Several tablespoons of vegetable oil.
  • Yakisoba sauce – 70 grams, can be substituted for teriyaki sauce.

Light sesame seeds, chopped green onions, cilantro, pickled pink ginger are also often used when serving.These are not required ingredients of the yakisoba noodle recipe, but they add a unique Asian flavor to the dish and a specific taste.

Step-by-step cooking

The cooking process of this dish begins with the preparation of vegetables: peel the onion and chop into thin half rings, free the bell pepper from seeds and cut into long strips no more than 0.5 cm thick.Wash the carrots thoroughly, remove the top skin if necessary, then cut into slices with a vegetable peeler.If not, then you can grate the vegetable for Korean carrots. Cabbage is usually cut into squares up to three cm wide, but if this shape seems unusual, then you can use a more classic version – straws.

In a saucepan, heat the oil, place the pieces of pork in it and fry over high heat until the color of the meat changes. Then send onions, peppers and carrots there, mix and fry for three minutes, stirring occasionally. It is important not to simmer vegetables over low heat – everything is cooked pretty quickly so that they retain a light crunch.

Then pour in the sauce, mix thoroughly and simmer for a few more minutes (no more than five). Simultaneously with cooking vegetables, boil the noodles in plenty of water for as much as indicated on the label – usually no more than five minutes. Throw the finished noodles in a colander, let the water drain and pour with one spoonful of any vegetable oil, mix and put in a frying pan with vegetables. Add soy sprouts. Using two spoons or a wide wooden spatula, mix the contents of the pan and simmer over low heat for two minutes, you can serve.

Those who are not very fond of pork can cook yakisoba with chicken according to the recipe below:

  1. 350 grams of chicken fillet cut into small pieces, fry over high heat in two tablespoons of vegetable oil until the color changes, in no case fry until brown.
  2. Chop one red onion in half rings and add to the meat, send one bell pepper there, cut into thin long strips. Continue cooking for another two to three minutes, then add 100 grams of soybean sprouts, if available.If not, you can do without them. The yakisoba noodle recipe suggests not always using them.
  3. Mix 100 grams of water with 50 grams of teriyaki sauce, if you have the original yakisoba sauce, then of course it is better to use it. Pour the resulting mixture into the meat and vegetables and simmer for five minutes.
  4. Meanwhile, boil 180 grams of soba noodles in a separate bowl, taking care not to overcook them: softened and falling apart yakisoba is a sad sight. Throw in a colander, drain off excess liquid and send to vegetables.

Simmer the contents of the pan over low heat for a few more minutes. Fry the egg separately so that the yolk remains liquid and the white is dense. When serving, put ready-made noodles with vegetables and meat into a portioned plate, and carefully put an egg on top, making sure that the yolk does not spread. Top with a little pounded nori leaves (dried) or chopped chives.

With buckwheat noodles: recipe with photo

Yakisoba with buckwheat flour noodles is also possible, but it is important not to overcook it, otherwise it will break into pieces, because it does not contain gluten, which would hold the string of noodles together into a strong structure.Therefore, you need to cook it for no more than eight minutes, you can even a little less, because it will reach the desired condition during the process of frying with meat and vegetables.

The following proportions are used for cooking:

  • 200 grams of noodles;
  • 300 grams of meat fillet, cut into thin slices;
  • 150 grams of cabbage, cut into small squares;
  • One thinly sliced ​​onion and carrots;
  • 5-7 st. spoons of yakisoba sauce;
  • Several green onions feathers;
  • 1 st.a spoonful of light sesame;
  • 1/2 small chilli pod.


The principle of cooking yakisoba with buckwheat noodles is the same as with wheat noodles: first, the meat is fried, then onions are added to it, after a minute, carrots and cabbage. The sauce is poured in, combined with finely chopped chili, and the whole mass is stewed for several minutes.

Separately boiled noodles and placed in a common kettle. Then stew for another five minutes and serve immediately, sprinkle with onions and sesame seeds, lightly fried in a dry frying pan for aroma.

If desired, in the process, you can add a few pickled mushrooms, cut into pieces or inflorescences of Brussels sprouts or cauliflower instead of white leaves.

The recipe for this dish is so good that it can be modified based on the taste preferences of the culinary specialist, as well as the availability of products. Don’t forget about the most important ingredient that makes these noodles so exceptional – the sauce.

Sauce for the dish

If it is not possible to buy the original sauce, then you can prepare yakisoba sauce according to the recipe, which we will share below.You will need the following products:

  • Classic soy sauce without additives, fish or oyster sauce, Worcestershire sauce – each for two tablespoons. spoons.
  • Sesame oil – 1 tbsp. spoon and the same amount of sugar, which, if desired, can be replaced with honey.

Mix all the ingredients in one bowl, season with black pepper if desired. You do not need to boil or heat it beforehand, you can immediately send it to the vegetables in the pan.

Sen Soy Yakisoba sauce for frying noodles – calorie content, useful properties, benefits and harms, description

Calories, kcal:


Carbohydrates, g:


Dishes of Japanese cuisine are loved all over the world for their brightness of taste, unusual combinations of products and benefits. One of the simplest and most effective dishes, Fried Yakisoba Noodles, can be prepared at home using Sen Soy’s Yakisoba Sauce. The sauce is suitable not only for soba buckwheat noodles, but also for traditional wheat noodles. The sauce is packed in a sealed bag, the contents of which are enough to prepare 4 servings of fried noodles.

Calorie content of Yakisoba sauce

Calorie content of Yakisoba sauce for frying Sen Soy noodles is 77 kcal per 100 grams of product.

Composition and useful properties of sauce for frying noodles Sen Soi

The product contains: water, soy sauce (water, soybeans, wheat, salt, sugar), sugar, salt, oyster sauce (water, soy sauce, salt, sugar , starch, fresh oyster extract, preservative: potassium sorbate), starch, rice vinegar, fish broth, onion, sesame seeds, stabilizer: xanthan gum, flavor enhancer: monosodium glutamate, citric acid, chili pepper, black pepper, preservatives: benzoate sodium, potassium sorbate.The product has a spicy and rather pungent taste, stimulates the production of gastric juice, increases appetite.

Harm of Yakisoba sauce for frying Sen Soi noodles

Excessive consumption of Yakisoba sauce for frying Sen Soi noodles can have a negative effect on those with gastrointestinal problems, especially gastritis and stomach ulcers. The product may cause allergic reactions.

Yakisoba sauce for frying Sen Soy noodles in cooking

It is the sauce that “plays” the fried noodles, the unique combination of fish broth, soy sauce and oyster extract makes the taste of the sauce, and therefore the whole dish, delicious (calorizator).The package of Yakisoba sauce for frying noodles Sen Soi has detailed instructions for preparing a traditional Japanese dish, following which you can create the atmosphere of mysterious Japan at home.

Calorie content yakisoba sauce. Chemical composition and nutritional value.

Nutritional value and chemical composition

“Yakisoba sauce” .

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Nutrient Amount Norm ** % of the norm in 100 g % of the norm in 100 kcal 100% of the norm
Calories 40

Calories 10.7% 5.9% 936 g
Proteins 1 g 76 g 1.3% 0.7% 7600 g

g one.8% 1% 5600 g
Carbohydrates 44 g 219 g 20.1% 11.2% 498 g

Main source: Created in the application by the user. More details.

** This table shows the average intake of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application “My Healthy Diet”.

Calorie Yakisoba sauce. Chemical composition and nutritional value.

Nutritional value and chemical composition

“Yakisoba sauce” .

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

0 Energy value Yakisoba Sauce is 76.9 kcal.

Main source: Created in the application by the user. More details.

** This table shows the average intake of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application “My Healthy Diet”.

Calorie content Yakisoba sauce. Chemical composition and nutritional value.

Nutritional value and chemical composition

“Yakisoba Sauce” .

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.

Nutrient Amount Norm ** % of the norm in 100 g % of the norm in 100 kcal 100% of the norm
Calories 76.9 kcal 1684 kcal 4.6% 6% 2190 g
Proteins 3.4 g 76 g 4.5% 5.9% 4.5% 5.9% 0.1 g 56 g 0.2% 0.3% 56000 g
Carbohydrates 15.6 g 219 g 7.1% 9.2% 14064 g

Nutrient Amount Norm ** % of the norm in 100 g % of the norm in 100 kcal 100% of the norm
Calories 40

Calories 4.5% 6% 2245 g
Proteins 3 g 76 g 3.9% 5.2% 2533 g
Carbohydrates 15 g 219 g 6.8% 9.1% 1460 g

Main source: Created in the application by the user. More details.

** This table shows the average intake of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application “My Healthy Diet”.

Recipe Soy meat with Yakisoba sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition

“Soy meat with Yakisoba sauce” .

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible part.




, Mg


5 g , Cl

% 1.164 8333 g

9100 g

9100 906 906 906

640 ~

9064 g

640 ~




Nutrient Quantity Norm ** % of the norm in 100 g % of the norm in 100 kcal 100% of the norm
Caloric value 106.9 kCal 1684 kCal 6.3% 5.9% 1575 g
Proteins 9.5 g 76 g 12.5% ​​ 11.7% 1 800 2.4 g 56 g 4.3% 4% 2333 g
Carbohydrates 12.3 g 219 g 5.6% 5.2% 1780 g

1 Pulp

0.7 g 20 g 3.5% 3.3% 2857 g
Water 47 g 2273 g 2.1% 2% 4836 g 6 9064 0.259 g ~
Vitamin B1, thiamine 0.01 mg 1.5 mg 0.7% 15000 g
Vitamin B2, riboflavin 0.005 mg 1.8 mg 0.3% 0.3% 36000 g
Vitamin B4 906, choline 0.1% 0.1% 116279 g
Vitamin B5, pantothenic 0.035 mg 5 mg 0.7% 0.7% 14286



0.04 mg 2 mg 2% 1.9% 5000 g
Vitamin B9, folates 2.207 μg 400 μg 0.6% 0.6% 1 1864 Vitamin C, ascorbic 1.27 mg 90 mg 1.4% 1.3% 7087 g
Vitamin E, alpha tocopherol, TE 0.691 mg 15 mg 6% 4.3% 2171 g
Vitamin H, biotin 0.215 μg 50 μg 0.4% 0.4% 23256 g
Vitamin Vitamin 9064 20 mg 0.9% 0.8% 11648 g
Niacin 0.055 mg ~

9401 45.28 mg 2500 mg 1.8% 1.7% 5521 g
Calcium, Ca 13.37 mg 1000 mg 1.3% 1.2%
4.45 mg 400 mg 1.1% 1% 8989 g
Sodium, Na 1.76 mg 1300 mg 0.1% 0.1%
Sulfur, S 16.16 mg 1000 mg 1.6% 1.5% 6188 g
Phosphorus, Ph 15.4 mg 800 mg 1.9% 1.8% 40

7.41 mg 2300 mg 0.3% 0.3% 31039 g
Trace elements
95 Aluminum, Al

6 μg ~
Boron, B 47.8 μg ~
Iron, Fe 0.216 mg 18 mg
Iodine, I 0.88 μg 150 μg 0.6% 0.6% 17045 g
Cobalt, Co 1.363 906 μg .6% 12.7% 734 g
Manganese, Mn 0.0711 mg 2 mg 3.6% 3.4% 2813 g
mk. 1000 μg 2.4% 2.2% 4114 g
Nickel, Ni 0.717 μg ~
Rubidium, Rb 1 113 100

Selenium, Se 0.265 μg 55 μg 0.5% 0.5% 20755 g
Fluorine, F 70.12 μg 4000 μg 1.8% 1.7% 564 , Cr 0.48 μg 50 μg 1% 0.9% 10417 g
Zinc, Zn 0.2222 mg 12 mg 1.9% 1.8% 1.81
Digestible carbohydrates
Starch and dextrins 0.499 g ~
Mono- and disaccharides (sugars) 1.9 g max 100 g
Glucose 9100

9100 g

Sucrose 1.553 g ~
Fructose 0.287 g ~
Essential amino acids 0641.068 g ~
Arginine * 0.038 g ~
Valine 0.006 g ~


1 ~
Isoleucine 0.01 g ~
Leucine 0.012 g ~ 014 g ~
Methionine 0.002 g ~
Methionine + Cysteine ​​ 0.005 g
Tryptophan 0.005 g ~
Phenylalanine 0.01 g ~
Phenylalanine + Tyrosine 0.017 g ~
Al replaceable amino acids 0.1640 g ~
Aspartic acid 0.017 g ~
Glycine 0.01 g ~
Glutamic acid 0.053 g ~
Proline 0.007 g 9100

1 ~
Tyrosine 0.007 g ~
Cysteine ​​ 0.003 g ~ 906er

Beta Sitosterol 4.746 mg ~
Saturated fatty acids
Saturated fatty acids 0.2 g max 18.7 g 65

g ~
18: 0 Stearic 0.081 g ~
20: 0 Arachidic 0.006 g ~
22: 0 Behenic 0.009 g ~
Monounsaturated fatty acids 0.527 g
16: 1 Palmitoleic 0.001 g ~
18: 1 Oleic (omega-9) 0.524 g ~


9100 saturated fat

1.016 g 11.2 to 20.6 g 9.1% 8.5%
18: 2 Linoleic 1.016 g ~

is 106.9 kcal.

Main source: Created in the application by the user. More details.

** This table shows the average intake of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the application “My Healthy Diet”.

Russian Wok-Shop – 9 homemade Japanese sauces

If sauces for Chinese cuisine are now on sale in our country, from the widest assortment of classic soybeans to such rare ones as, for example, abalone sauce (from the “Abalone” clam), the situation with Japanese sauces is different. In addition, Japanese sauces are much more expensive than Chinese sauces, and the jars are smaller and consumed quickly.

It is worth remembering that any sauce that is produced industrially was once invented by an ordinary chef and was prepared exclusively by hand.We have prepared for you recipes for basic Japanese sauces, which are most often used in Japanese cuisine. Connoisseurs of dishes from the Land of the Rising Sun should have these simple recipes in their piggy bank. These sauces can be made at home without much difficulty, and at the same time they will taste just as good as store sauces. True, there is one small drawback – homemade sauces are not very well stored due to the lack of preservatives. But this is also easy to solve – you can always prepare the sauce in exactly the amount you need for the next few days.

Ponzu Sauce

Ponzu Sauce is one of the most popular Japanese dip sauces. This is a versatile sauce suitable for many dishes – for example, it is offered with fried Gyoza dumplings, noodles, Syabu-Syabu dishes (the Japanese version of the Chinese samovar Hogo). Sushi, sashimi, and roll lovers in Japan often use Ponzu dipping instead of traditional sushi sauce (traditional sushi sauce refers to a mixture of Japanese soy sauce and mirin sweet rice wine).Ponzu is used in Japanese cuisine and as a marinade for meat.

The juice of the citrus fruit Yuzu, which is widespread in Southeast Asia (Yuzu is a hybrid of mandarin and Ichansky lemon), gives this sauce a bright taste. This fruit has a strong citrus aroma, and its juice is used in Japanese cuisine similar to lemon. Yuzu juice gives the sauce not only sourness, but also a characteristic citrus aroma and a refreshing taste (which, for example, rice vinegar cannot provide). It is clear that it is not easy to get Yuzu juice in our country, but it is not even necessary – fans of Japanese cuisine in different countries prepare homemade Ponzu sauce with lemon juice.


  • juice of one lemon (or one yuzu),
  • Japanese soy sauce – 3 tablespoons,
  • Japanese sweet thick rice wine Mirin – 3 tablespoons,
  • pellets of Khondashi broth – 0 , 5 tsp.

How to prepare : Juice a citrus fruit. Mix the juice with the rest of the ingredients to create a smooth sauce. Store in refrigerator for several days.

Recommendations : Japanese soy sauce can be replaced with Chinese light (not dark!) Soy sauce.

Teriyaki Sauce

Teriyaki Sauce is one of the most popular Japanese sauces. Our compatriots also appreciated it. The term “Teriyaki” refers to both the sauce and the grilled (or baked) dish in this sauce. It is sweetish, thick, homogeneous, dark brown in color, with a shiny glossy surface. In Japan, the more popular Teriyaki sauce with a liquid consistency (can be compared to soy sauce), and outside Japan – thick Teriyaki, which is convenient to glaze the surface of the prepared dish.A thick sauce is prepared in the same way as a liquid sauce, only with the addition of cornstarch, which thickens it. In practice, the liquid version of the sauce is convenient for marinating (fish, shrimp, other seafood, chicken, beef, pork, tofu, vegetables, etc. are cooked with it), and the thick version for baking. Both versions of the sauce are used for dipping pieces of a ready-made dish into it, some prefer a liquid consistency, some prefer a thick one. Teriyaki sauce is very easy to make at home.


  • Japanese soy sauce – 2 tbsp.l.,
  • Japanese rice vodka sake – 2 tablespoons,
  • Japanese sweet thick rice wine mirin – 2 tablespoons,
  • sugar – 1 tablespoon

How to make a liquid version of Teriyaki sauce : Pour the sake and mirin into a saucepan. Add soy sauce and sugar. Put the saucepan on the fire and bring to a boil, stirring constantly and dissolving the sugar. When the sauce boils, it’s ready. If you need to make it a little thicker, cook it for several minutes over low heat.Then pour the sauce into a bowl and leave to cool to room temperature. After that, pour it into a jar, close the lid and refrigerate. Homemade Teriyaki sauce has a shelf life of 1-2 weeks.

How to make a thick version of Teriyaki : In a separate cup, stir in 1 tbsp. cornstarch and 2 tbsp. water. Put the resulting solution for thickening the sauce close to the stove, so that it is at hand. Pour the sake and mirin into a saucepan. Add soy sauce and sugar. Put the saucepan on the fire and bring to a boil, stirring constantly and dissolving the sugar.When the sauce comes to a boil, reduce heat, add the starchy solution and stir. The sauce will begin to thicken immediately. While stirring, bring to the desired consistency and remove the sauce from heat. Pour it into a bowl and leave to cool to room temperature. After that, pour it into a jar, close the lid and refrigerate.

Recommendations :

  • Japanese soy sauce can be replaced with Chinese light (not dark!) Soy sauce. Japanese rice vodka sake – Chinese Shaoxing rice wine.The Japanese sweet thick mirin rice wine can be replaced with a mixture of 50 ml water, 50 ml sake and 3 tbsp. Sahara. Substitutions, of course, will affect – the sauce will taste slightly different from the classic Teriyaki, but it will be quite acceptable for home dishes.
  • If desired, add a little finely grated or finely chopped garlic or ginger to the sauce. In Japan, this is not usually done – it is the American version of the sauce, also a notable version of Teriyaki sauce.

Yakiniku Sauce

Yakiniku Sauce is a barbecue sauce, sweet and aromatic.It is ideal for dipping grilled pieces of meat in it. Yakiniku means “Japanese barbecue”, “grilled meat”. In Japan, in contrast to China and Korea, traditionally, pre-marinating meat for barbecue is dispensed with, and therefore the quality of the meat used is very important. It is cut into thin “one bite” slices and fried on a wire rack. Thin little pieces are cooked quickly, literally in a minute, and the hot slices are immediately dipped in Yakiniku sauce and eaten. This is the traditional use for the sauce.In addition, Yakiniku is used as a dip sauce for any meat dishes prepared in different ways.


  • Japanese sake rice vodka – 2 tablespoons,
  • Japanese sweet thick mirin rice wine – 2 tablespoons,
  • Japanese soy sauce – 3 tablespoons,
  • soy miso- pasta – 0.5 tsp,
  • rice vinegar – 0.5 tsp,
  • sugar – 1 tsp,
  • dried Bonito tuna chips – 0.25 tsp,
  • apple slice – half a quarter,
  • toasted white sesame seeds – 2 tspl.

How to prepare : Combine sake, mirin, soy sauce, rice vinegar, miso paste, Bonito shavings and sugar in a saucepan. While stirring, bring the sauce to a boil and cook for 1-2 minutes. Then strain the sauce and add sesame seeds and grated apple to it. Stir and leave in the refrigerator overnight to infuse the sauce. Homemade Yakiniku sauce is kept in the refrigerator for about a week.

Tartar Sauce

This sauce comes from French cuisine and is very fond of the Japanese.It is mainly used for dipping deep-fried or baked seafood in it, such as Tempura shrimp, etc. Its creamy consistency and recognizable taste with a light spice go well with crispy outside and soft elastic inside seafood in batter. The Japanese prepare Tartare based on soy mayonnaise, which is traditional for Japanese cuisine.


  • soy mayonnaise – 4 tablespoons,
  • eggs – 2 pcs.,
  • onions – quarter,
  • salted or pickled small gherkins – 4 pcs.,
  • salt – to taste,
  • freshly ground black pepper – to taste,
  • lemon juice – 1 tbsp. or to taste,
  • Japanese mustard karashi – 1 tsp (optional),
  • parsley – optional.

How to cook : Boil hard-boiled eggs, let them cool and peel them. Chop the onion finely and soak it in cold water for 10 minutes to remove the bitterness. Chop the gherkins finely. Drain the onion and squeeze excess water through cheesecloth.Break boiled eggs into small pieces with a fork. Add pieces of gherkins, onions to the chopped eggs, season with salt and pepper to taste, add lemon juice. Then add mayonnaise and, if using, mustard and parsley. Mix the sauce well and let it brew in the refrigerator for a couple of hours. The tartar sauce will keep in the refrigerator for several days.

Unagi Sauce

Unagi Sauce is a traditional Japanese sauce for fish. It is very similar to Teriyaki sauce and is prepared with the same ingredients, only the proportions are taken differently, and as a result, the taste of the sauce is slightly different.Unagi – thick, caramelized sauce, sweet-salty, viscous. It is ideal for fish and seafood such as grilled eel or grilled salmon. Many types of sushi and rolls are prepared with Unagi sauce. Homemade Unagi sauce will always taste better than the factory sauce. Making it, like many other Japanese sauces, is easy and doesn’t take long.


  • Japanese soy sauce – 50 ml,
  • Japanese sweet thick rice wine mirin – 50 ml,
  • Japanese sake rice vodka – 1.5 tbsp.l.,
  • sugar – 2.5 tbsp.

How to prepare : Combine sake and mirin in a saucepan and bring to a boil. Add sugar and cook, stirring continuously, until the sugar is completely dissolved. Add soy sauce and let it boil again. Then reduce heat and cook the sauce over low heat for 15-20 minutes. Remove the saucepan from the heat and let the sauce cool. The prepared sauce can be stored in a jar in the refrigerator for up to 2 weeks.

Tonkatsu sauce

This sauce in Japanese cuisine is traditionally served not only with fried Tonkatsu cutlet (which can be pork, chicken, and minced meat), but also with any other dishes of grilled meat or seafood.It is a thick, dark-colored sauce with a sweet and sour taste, prepared on the basis of fruits and vegetables. The Japanese are big admirers of the European Worcester hot-sour sauce, and Tonkatsu sauce was invented by them as a sauce similar in taste, only with a thicker consistency and less spicy, soft, not harsh taste. In the industrial production of Tonkatsu sauce, its recipes from different manufacturers include a large number of ingredients for a balanced taste, including many types of fruits and vegetables (apples, carrots, celery, onions, prunes, dates, lemon, etc.)etc.). But homemade Tonkatsu sauce (so to speak, the light version) is much simpler – you only need 4 ingredients, and the taste will be almost the same as the purchased sauce.


  • Worcestershire sauce – 2-3 tsp,
  • oyster sauce – 1-2 tsp,
  • ketchup – 1 tbsp,
  • sugar – 1 tsp

How to prepare : Mix all ingredients thoroughly into a homogeneous mass. Taste the sauce, and if you need to adjust it, add the desired ingredient to taste (for example, if you need to make it a little sweeter – add sugar, sour – Worcester sauce, etc.)etc.). Store the prepared sauce in the refrigerator.

Yakisoba Sauce

Yakisoba Sauce is a popular Japanese sauce for fried noodles with all kinds of additives. The sauce has a sweet-salty taste and is ideal for roasting wok dishes based on noodles, rice and other ingredients. He sets the main flavor to the dish. It is as easy as shelling pears to prepare it – just mix the ingredients and you can use it right away.


  • Worcestershire sauce – 2 tbsp.l.,
  • Japanese soy sauce (or Chinese light soy sauce) – 1 tsp,
  • ketchup – 2 tsp,
  • oyster sauce – 2 tsp,
  • honey – 1-2 tsp (taste).

How to prepare : Mix all ingredients thoroughly into a homogeneous mass. The sauce can be used immediately, or you can let it brew for 2-3 hours in the refrigerator, so it will be more aromatic and rich.

Sesame Sauce Gomadare

Soft Tofu in Sesame Sauce Gomadare

This traditional Japanese sauce can be found in a wide variety of dishes.It is an indispensable component of Chuka salad based on the algae of the same name. Gomadare sesame sauce is served with Syabu-Syabu (Japanese version of the Chinese samovar Hogo). It is seasoned with salads, snacks, it is used as a dipping sauce – it goes well with chicken, pork, tofu, vegetables, seafood. It is used as a component in the preparation of some types of sushi. The sauce is very tasty, it has many connoisseurs.


  • Japanese rice vodka sake – 3 tbsp.l.,
  • sesame paste (tahini) – 2 tablespoons,
  • Ponzu sauce – 1 tablespoon (we described the recipe for this sauce above),
  • miso paste – 1 tablespoon,
  • odorless vegetable oil – 0.5 tablespoons,
  • unrefined sesame oil (with a strong aroma) – 0.5 tbsp,
  • sugar – 1 tsp,
  • Japanese sweet thick rice wine mirin – 1 tsp,
  • rice vinegar – 1 tsp

How to prepare : Mix all ingredients thoroughly into a homogeneous mass.Chill in the refrigerator. The prepared sauce can be stored in the refrigerator for up to 7 days.

Spicy sauce (hot mayonnaise)

One of the favorite homemade sauces of the Japanese is hot mayonnaise. Outside of Japan, it is called spicy sauce. This is the simplest sauce made of two ingredients – soy mayonnaise and Sriracha hot chili sauce. It is versatile and suitable as a dipping sauce for any dish. Ideal for burgers, sandwiches. By the way, it is this spicy sauce that is used in the preparation of spicy sushi and rolls.The best (as the Japanese say, “ideal”) taste of this sauce will be when using Japanese soy mayonnaise such as Kewpie.


  • Sriracha hot sauce – 1 tsp,
  • Japanese soy mayonnaise – 1 tbsp

How to prepare : Stir Sriracha sauce and soy mayonnaise into a homogeneous mass. You can adjust the taste by adding more mayonnaise or more Sriracha sauce. Ready spicy sauce can be stored in the refrigerator for up to a month.

What are monjayaki and okonomiyaki and how to do it

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Most, if not all, Japanese foods will make you very messy and drool like a little kid, exclaiming “Oishii!” (in hieroglyphs – 美味 し い) and (in hiragana – お い し い) if you ask for more.

Today I’m going to talk about two of the most sophisticated Japanese recipes in terms of ingredients that turn out to be as famous around the world as any other Japanese cuisine – okonomiyaki and its improved version, monjayaki.

  • Okonomiyaki is a unique recipe developed in the Kansai or Hiroshima regions of Japan, but is now a homemade delicacy across the country.
  • Monjayaki, on the other hand, is a fried dough that originated in the Kanto region.

Check out our article on teppanyaki accessories also

Let’s discuss a little background on the difference between Okonomiyaki and Monjayaki and then jump right into the delicious recipe!

In this post we will look at:

Monjayaki vs. Okonomiyaki

These two savory Japanese pancakes are very similar to each other and contain many ingredients, so a few differences need to be highlighted to avoid confusion.

First of all, okonomiyaki uses a lot of toppings and therefore roughly translates to “whatever you want to grill,” is the progenitor (if you will) of monzayaki and, as food researcher Tekishu Motoyama believes, descended from funoyaki, a thin, crêpe-like A confection that was popular in Japan as early as the 16th century (Sengoku period), which was often served as a snack to children.

Later, this simple snack recipe spread to Kyoto, Osaka, and then to Edo (modern Tokyo) and was called gintsuba and kintsuba, respectively.

It was called mojiyaki during the Meiji era, but it was not after the Great Kanto Earthquake of 1923 (Taisho era) that okonomiyaki began to take its current form.

In addition to the usual sweet varieties, salty varieties using fish, vegetables and various meats began to emerge as people prepared these pancakes to turn them into food from whatever ingredients they had in the region.

Once again during World War II, when Japan faced a shortage of rice, okonomiyaki finally became recognizable in shape with the main ingredients we have today.

Monjayaki, which may have separated from okonomiyaki during the Meiji era in the 19th century and may have evolved from the old term mojiyaki that we just talked about earlier.

Although it is similar to okonomiyaki in that its batter is also based on wheat flour, water, eggs, meat and vegetables, monjayaki uses more different liquid ingredients than its predecessor.

In fact, you can tell the difference between the two recipes when you see them in person or in videos and images, because okonomiyaki looks like a big fried pancake with meat, vegetables and toppings, while monjayaki is slightly thinner and more viscous.

Okonomiyaki looks more like pancakes, and monjayaki looks more like some kind of omelet.

There is also a difference in how the two meals are served, for example, you can eat your okonomiyaki in a small plate or bowl with chopsticks, whereas you can only eat monjayaki hot from the grill using a spatula-shaped spoon.

Easy recipe for okonomiyaki dough and toppings

Yust Nusselder

Tasty Japanese savory pancakes can be sprinkled with plenty of your favorite meat and fish.

No ratings yet

Prep Time 15 min

Cooking time 10 min

Total time 25 min

Course Side dish

Cooking Japanese

Okonomiyaki dough recipe
  • 3.5 oz. 1/4 cabbage
  • 1 green onion
  • 2 strips bacon
Okonomiyaki filling recipe
  • Mayonnaise
  • Okonomiyaki sauce
  • Bonito flakes
  • Aonori seaweed for this extra crunch
  • which are prepared tempura flakes)
  • Pour the specially prepared okonomiyaki flour into a medium bowl, add water and mix thoroughly.Set it aside for later use.

  • Start cutting the green onions and cabbage into small slices and pour them into the bowl where the dough is.

  • Put the egg and batter into the bowl. Try not to mix too much or you will not get the desired result.

  • Preheat a skillet or teppanyaki and drizzle with vegetable oil over high heat. Now pour the okonymyaki dough into the teppanyaki and use the gera to shape it into a round shape, as if you were making regular pancakes.Let it simmer for about 3-4 minutes and see if the bottom turns brown.

  • You can now add bacon strips (or other fillings of your choice, such as bacon, shrimp or squid) before flipping the pancake. Allow the other side to cook for another 3-4 minutes, until it also turns brown. To keep the pancake light and airy, let it cook on its own and do not try to crush it with a spatula.

  • After cooking, transfer to a large plate and then add seasonings such as okonomiyaki sauce, aonori seaweed, mackerel flakes, pickled ginger and tenkasu tempura flakes.

• If specialized okonomiyaki flour is not available in your area, simply use regular flour and mix with 1 teaspoon baking powder and 2 g dashi broth. You can of course buy flour online (link below recipe) • If you want to make Hiroshima-style okonomiyaki, fry the yakisoba noodles in a separate skillet or elsewhere in teppanyaki while one side of the pancake is still cooking. Then flip the pancake onto the noodles to cook the other side. • When the okonomiyaki is almost done, break an egg on top of it and cover it with a lid to steam the egg.After 1-2 minutes, remove from the teppanyaki grill and serve with an almost viscous egg yolk.

Keyword Teppanyaki

Read Also: Here’s How You Make Okonomiyaki Sauce

Okonomiyaki Roots and Regional Differences

Okonomiyaki, the most prominent of the two dishes, has not only evolved over the centuries but has also become a widespread delicacy in different regions of Japan, each with its own mix and flavor.

Interesting to know that places like Tsukishima, Hinase, Tokushima Prefecture and some other regions have their own unique style of making okonomiyaki meat and vegetable pancakes.

The development of okonomiyaki is a miracle in itself. Now let’s take a look at the different variations of this savory Japanese pancake.

Okonomiyaki comes in a variety of cooking styles:

  • Kansai / Osaka Style
  • Hiroshima Style
  • Tsukishima Style
  • Hamamatsu Style
  • Okinawa Style
  • Okinawan Style

  • Osaka Style Kishiwada
  • Fuchu Hiroshima Style
  • Tokushima Style

This is a text overlay of the original work.Okonomiyaki! by SteFou! on Flickr under cc. What a beautiful dish!

Kansai / Osaka Style

This okonomiyaki variation is the most popular of all okonomiyaki pancakes in all of Japan.

Disassembling this kitchen won’t be easy as it has a lot of basic ingredients, and since its name implies you can customize it, it gets even more complicated.

  1. Let’s start with the batter, it is made from wheat or buckwheat flour and is a kind of base for the whole pancake.
  2. Other ingredients then include a tuberous root vegetable called nagaimo, which is a grated sweet potato.
  3. a dried seaweed or tuna extract called dashi, or sometimes they just use water as a substitute for an ingredient
  4. shredded cabbage (perfect for okonomiyaki!) And eggs.
  5. Additional ingredients include mochi or cheese, konjac, vegetables, shrimp, squid, octopus, thin strips of pork belly meat (very similar to bacon), and green onions.

Various jargon expressions for okonomiyaki may also include Osaka soul food, Japanese pizza, pancakes, or scrambled eggs.

Okonomiyaki also has delicious fillings that add even more flavor to pre-existing flavors, and these seasonings include:

  • beni shoga or pickled ginger
  • Japanese mayonnaise
  • katsuobushi or what is also known as mackerel flakes
  • aonori (seaweed flakes)
  • and Worcestershire sauce or otafuku / okonomiyaki sauce.

Okonomiyaki is grilled teppanyaki, and you can go to a restaurant served by staff or grilled where the latter will give you the opportunity to make your own okonomiyaki.

There are other variations of okonomiyaki where it is served with an extra layer of fried udon / yakisoba, and this is called modan-yaki. On the other hand, negiyaki is a type of okonomiyaki with a lot of green onions.

Hiroshima style

This okonomiyaki style is very different from its Osaka counterpart, and although the ingredients of the latter are mixed, the former consists of layers of rock formations detailing geological timelines.

Layers usually consist of:

  • bread flour
  • cabbage
  • pork (or seafood such as octopus, squid or shrimp)
  • and cheese.
  • It is usually decorated with udon or yakisoba noodles, very similar to modan-yaki.
  • plus enough okonomiyaki sauce to allay your blues simply because it’s delicious.

This okonomiyaki has such a unique blend and such a taste that one can eloquently repeat the Japanese idiomatic expression “‘よ 団 子”, which translates as “dumplings, not flowers”; and usually this can mean someone who prefers content over style or is a practical person.

In my general opinion, the practicality of layering okonomiyaki ingredients, rather than mixing, enhances the flavor even more!

The Hiroshima style of cooking okonomiyaki is sometimes called Hiroshima-yaki or Hiroshima-okonomomi.

Tsukishima style

The restaurant specializes in monzayaki, as it is believed to be the birthplace of monzayaki, but okonomiyaki is also available in restaurants.

They even named the main street here “Monja Street” as a reference to the monjayaki recipe.

Hamamatsu style

They make takuan, a pickled daikon radish that hardly qualifies as an okonomiyaki variety, except it looks like vegetable pancakes.

Okinawan style

This is a very simple kind of okonomiyaki called Hiraachi, but you’ll find it more often at home than in any restaurant in Okinawa.

Okayama-style Hinase

Chefs from this region love to add oysters to okonomiyaki and improve the recipe by calling it kaki-oko, which is their version of the famous cuisine.

Osaka-style kishiwada

Their version of okonomiyaki is called kashimin-yaki (カ シ ミ ヤ キ), and the regular pork added to the recipe is replaced with chicken and fat, giving kashimin-yaki a unique flavor.

Fuchu, Hiroshima style

This version of okonomiyaki also replaced the pork belly with ground beef or pork.

Tokushima Style

This is a variety of mixed okonomiyaki.


This is a kind of okonomiyaki, but hashimaki is served on chopsticks and ready to eat

Steps for making a normal okonomiyaki (kansai) recipe

  1. Mix all the ingredients in a plastic bowl – you get the desired airy texture of okonomiyaki if stir the ingredients in a plastic bowl rather than a glass or metal bowl, so this is a good start to your okonomiyaki cooking skills….
  2. Begin to grill the teppanyaki mixture – turn the mixture into circles as if you were making regular western pancakes using a special Japanese spatula called hera.
  3. Flip the pie like a pancake – The savory pancake should be flipped as many times as possible to get the perfect color and texture. Unlike monzayaki, which can only be cooked on a teppanyaki grill, okonomiyaki can be cooked either on a teppanyaki grill or in a regular skillet or skillet.
  4. Add mayonnaise – here’s a hint on how to effectively use mayonnaise as an okonomiyaki filling; Instead of aimlessly making a zig-zag pattern out of it, try making a mesh on the surface of the pancake and seaming the edges, making a circular pattern afterwards. This way, the sauce will not drain off the okonomiyaki and stay in place inside the mesh you created earlier.
  5. Add okonomiyaki and aonori sauce – add okonomiyaki sauce first (note that this is not the same as regular soy sauce as it is a mixture of honey, ketchup and soy sauce that gives the pancakes the best flavor) to the pancake.Then sprinkle it all with aonori! Aonori is a dried seaweed that also enhances the flavor of okonomiyaki pancakes.
  6. Add katsuobushi – Add the finishing touch to an entire meal by sprinkling katsuobushi (dried mackerel flakes) on top for an exotic flavor you’ve never tasted before.
  7. Serve hot – okonomiyaki can be served in small cubes. Enjoy every bite of this savory Japanese pancake!

The right way to eat okonomiyaki

You can choose one of two ways to eat the okonomiyaki meat and vegetable pancakes: use heru (a small spoon-like scoop) and eat directly from the teppanyaki grill, or transfer to a small plate or bowl and use chopsticks for food.

Okonomiyaki is a complete meal in itself, so technically you really don’t need to pair it with anything else.

However, if you really want to pair it with something else, I suggest you pair it with a green salad with an Asian dressing.

As for drinks, they can be washed down with sake, soda or fruit juice.

Steps of cooking monjayaki

This is an animated gif of the original work of Monjayaki @ Fuugetsu, Tsukishima Hajime NAKANO, Monya Yaki Helen Cook, IMG_2704 Clemson, Tsukishima Monzayaki Sodai Gomi and MONJA! (Tsukishima, Tokyo, Japan) Posted by t-mizo on Flickr under cc.

  1. First, prepare the ingredients that are not used for the dough – start spreading the beef, pork, squid, shrimp, octopus and vegetables on the teppanyaki grill and roasting them for 2-3 minutes.
  2. Arrange the sprinkled ingredients in a circle – use the geru (small spatula-shaped spoons), chop and form into a round shape.
  3. It’s time to pour the dough – punch a hole in the center until the first ingredients form a donut shape, and then pour about enough dashi to mix them thoroughly without spilling everything on the grill.
  4. Repeat the process until you have poured all the dough – every time you repeat the process (it may only take 2-3 times to finish the entire dough), wait until the whole mixture is thick enough before punching a hole in the middle again and pour more dashi batter. Continue to grind the mixture, stirring it over the grill, so that the vegetables and meat are finely chopped and the whole thing becomes as sticky as possible.
  5. Add Other Ingredients – Depending on the chef’s preference or your personal preference, you can add other ingredients besides the main ingredients to the mixture.At Hibachi and Taiyo no Jidai, chef Yasutami Ohashi, for example, complements his monzayaki with strawberries and cream! And no, you don’t eat this separately, because it also goes right into the monjayaki mix. It’s strange, I know, but that’s what they do in Japan. Meanwhile, at Tsuru-chan, they complement their mentaiko (salted pollock roe with red pepper) and mochi.
  6. Add Filling – It is popular to add cheese to monjayaki.
  7. Your patience will pay off – although a monjayaki looks a lot like an omelet, you shouldn’t treat it like an omelet.You have to stir it patiently and not turn it into a soft-boiled egg, relaxing, because the only way to eat monjayaki is to eat it while it is still sticky or sticky. Not fun at all if you digest it.

The correct way to eat monjayaki

There is only one way to eat monjayaki, and it will be hot on the grill, and you would not want it any other way, because it will be a little uncomfortable to eat it cold.

Hera is used again to scoop monjayaki from the teppanyaki grill and serve it.Be careful though, because hera is spicy, especially around the edges, so it’s best to enjoy monjayaki by eating it slowly.

You can use the same drinks with monjayaki as with okonomiyaki, that is, sake (or any other liquor or beer), soda, or fruit juice.

You can also make monzayaki as a bread filling and eat it with bread, but some Japanese people may not approve of this, so if you must, do it at home, where no judging eyes are looking at you.

Teppanyaki connection

By now, you must have figured out that both okonomiyaki and monzayaki are often grilled teppanyaki, which should be the preferred method of preparing them if you ask experienced Japanese chefs.

There is simply not enough room to maneuver in a frying pan or skillet – even the largest – while holding two gera in both hands, chopping and stirring okonomiyaki or monjayaki.

There is enough room on the teppanyaki grill for the chef and / or you to cook several okonomiyaki and monjayaki pancakes at the same time!

This is efficiency that you will not get from other kitchen utensils, and as such demonstrates Japanese ingenuity in creating items that satisfy the need for extravagant and exotic dishes.

More examples of okonomiyaki recipes

Hiroshima-style okonomiyaki (layered okonomiyaki)


  • 1¼ cup flour (187 g)
  • 4 tbsp. vegetable oil
  • 1¼ cups of water (300 ml)
  • 4 teaspoons of katsuobushi (mackerel flakes)
  • 1 box of yakisoba noodles, about 17 g
  • 6 ounces of shrimp (170 g)
  • 8 strips of bacon, usually halved, to fit on a pancake
  • 4 large eggs
  • 4 green onions (thinly sliced)
  • ½ tsp.l. salt
  • 1 pound cabbage (thinly sliced) (450 g)
  • 4 tablespoons mirin (Japanese rice wine)
  • Aonori or furikake on top (crispy seaweed seasoning)
  • 1 cup okonomiyaki sauce (240 ml)

Directions for use

  • Combine all purpose flour in a large bowl with 300 ml water and mix thoroughly.
  • Turn on the teppanyaki grill and set the heat to medium. Using a brush, spread the oil evenly over an iron skillet.Spread the dough out with a ladle and then pour over a teaspoon of katsuobushi.
  • Pour in the batter and top with the shredded kale (don’t use all the kale at once), then start adding 4 slices of bacon on top of the kale. Cook for about 5 minutes.
  • After one side is cooked (turns brownish), flip it over with the daisy to leave the bacon on the other side (do this for 4-5 minutes).
  • While the okonomiyaki is cooking on a specific area of ​​the teppanyaki grill, try cooking yakisoba on a different spot and add the okonomiyaki and mirin sauce.
  • Find another empty spot and cook 5 or 6 pieces of shrimp there, then mix them together with the fried yakisoba.
  • This time, flip the okonomiyaki pancake onto the yakisoba again, covering them.
  • Fry the scrambled eggs in another unused spot on the teppanyaki grill, then turn the pancake back onto it as soon as it’s done (the egg should be cooked in about 1-2 minutes).
  • Flip the pancake one last time and drizzle with the okonomiyaki sauce.
  • Now transfer to a large plate and drizzle with aonori and green onions.
  • Serve immediately.

Examples of Monjaki Recipes

Monjaki Recipe # 1


• 500 ml water
• 3 tbsp. powder
• 4 tbsp. Worcestershire sauce
• 300 g (10.6 oz) cabbage
• 10 g (0.36 oz) sakuraebi, small dried shrimp
• 50 g (1.8 oz) tenkasu, tempura chunks that can be purchased pre-packaged
• some additional fillings, such as kimchi if you like spicy, some cheese, of course mochi and even some noodles to make it a complete dish

For dough:

• 1 cup water
• 1/2 cup Worcestershire sauce
• 3/4 cup flour

Cooking instructions

  • Take a medium bowl and pour in the flour, water and Worcestershire sauce at the same time.Stir well until the flour dissolves.
  • Turn on the teppanyaki skillet, set the temperature to medium-high and cover with oil.
  • Place shredded cabbage and other ingredients in a small, separate bowl.
  • This time, pour the cabbage mixture into the grill, make a circle out of them and begin to grill.
  • Remove some of the cabbage mixture from the center and slide it to the sides to form a donut.
  • Pour the dough into the center of the kale mixture where you just made the hole, then stir and chop even more as you cook.
  • Continue pouring in the remaining dough and other ingredients until they are all used up, continue grinding and stirring the monjayaki until they are thin and viscous.
  • Cook for up to 5 minutes, then serve immediately hot on the grill.
Monjaki Recipe # 2


• 75 g pork trimmings
• 1/8 cabbage
• 3 mochi rice cakes
• 150 g frozen corn
• 30 g pizza cheese
• 1 tsp.l. curry powder
• Dashi broth 400 ml
• Japanese Worcestershire sauce 50 ml
• Flour 100 ml
• 1 cup Japanese Worcestershire sauce
• 1 cup water

Cooking instructions

  • To make monjayaki dough, mix flour, dashi broth and Japanese Worcestershire sauce in a medium bowl.
  • Finely chop the cabbage.
  • Cut pork into 2cm cubes.
  • Spread vegetable oil on the teppanyaki grill and heat while braising the pork.
  • Check to see if the pork turns brown, then add the cabbage and continue cooking.
  • Cut a hole in the middle of the pork and cabbage and form a ring out of it.
  • Pour the dough mixture into the center hole you just made, then mix and grind them together with the heras (2 scoop-like scoops) and repeat the process until all the dough is used up.
  • Add mochi and corn and stir.
  • Stir until mochi is melted.
  • If you see moti melting, add curry powder and cheese to complete the recipe, stir and chop for about 2-3 minutes more.
  • Serve hot on the grill.

Making okonomiyaki and monjayaki at home

Making these savory Japanese pancakes at home is easy, and since you can make your own okonomiyaki and monjayaki, you can’t go wrong if you already know the basics.

This is an amazing kitchen to impress your guests or just have fun while enjoying your leisure time.

However, you may need to buy a teppanyaki grill to make the best okonomiyaki and monjayaki pancakes at home.

PAY for these Robat grills for Japanese cuisine

Best Okonomiyaki and Monjayaki Restaurants in Japan

Okonomiyaki and Monjayaki have become a national hobby all over Japan since the end of World War II, and people have not only started a restaurant business offering exclusive okonomiyaki and monzayaki, but also in some areas have developed their own unique cooking style of okonomiyaki recipe!

If you are planning to visit Japan soon and want to try these Japanese pancakes, check out these amazing Okonomiyaki and Monjayaki restaurants.

1. Mizuno Restaurant in Osaka
2. Tengu, Osaka
3. Kuro-Chan, Osaka
4. Okonomiyaki Kiji Restaurant in Tokyo.
5. ZEN restaurant in the Shinjuku area.
6. Okonomiyaki Sometaro in the Asakusa area.
7. Suzume no Oyado in Shibuya
8. Okonomimura Restaurant, Hiroshima
9. Lopez Okonomiyaki Restaurant in Hiroshima.
10. Okonomiyaki Sakura Tei in Harajuku

PAY our guide to buying teppanyaki for home grills and accessories.

Jost Nusselder, founder of Bite My Bun, is a content marketer, Dad, and loves to try new dishes based on Japanese food, and together with his team, he has been creating in-depth blog posts since 2016 to help loyal readers with recipes and cooking tips.

Traditional Japanese cucumber and seaweed salad.

Yana-chan, June 5, 2019

Algae are part of Japanese culture. Many have heard more than once that the inhabitants of Japan, in particular Okinawa, have really good health and stay young as long as possible. Seaweed is part of a low-calorie diet that lengthens the life of Okinawans. The most popular in daily cooking are, of course, wakame, nori, and kombu.

Sunomono – a traditional Japanese salad of cucumbers and seaweed. Su means vinegar in Japanese, sunomono refers to vinegar-based dishes and is usually served as a side dish to a main meal. This cucumber salad makes a great seasonal side dish, especially for grilled fish or meat. In addition to being so easy to prepare, it is also healthy.

In the recipe, we use wakame as a base for algae, they will need to be soaked in water in advance, and the long-fruited cucumber must be taken.


  • Long-fruited cucumber – 2 pieces
  • Wakame – 1 tbsp. l. (2 g), after we soak them, it will turn out to be about 20-30 g
  • ½ tbsp white and black sesame
  • 4 Art. l rice vinegar
  • 2 Art. l. sugar
  • ½ tsp salt
  • ½ tsp soy sauce


  1. First, soak the wakame seaweed in water for 10 minutes.
  2. For dressing, combine rice vinegar, sugar, salt and soy sauce in a bowl.
  3. Peel the cucumbers and cut thinly into circles.
  4. Sprinkle cucumbers with ½ teaspoon salt and squeeze gently. Set aside for 5 minutes. The salt helps draw the liquid out of the cucumber so that it doesn’t come out when mixed with the seasoning.
  5. Squeeze water from wakame seaweed and cucumber. Add them to the seasoning bowl and mix well.
  6. Sprinkle sesame seeds on top and serve.

For a more complex texture, you can add crab meat, anchovies, another seaweed, or play with the dressing. Experiment.

90,000 Street Food in Japan – Most Popular Food Courts

It’s hard to imagine Japan without street food. He’s everywhere. In large cities, it seems that he is following you. There are tempting food stalls on every corner that are really hard to walk past.And the smell of food envelops the whole of Japan.

These names with hieroglyphs, incomprehensible for a Russian tourist, do not stop anyone, because everything that street food sellers offer us looks just fine. And delicious. How difficult it is to pass by, even having just had a hearty lunch.

It is especially interesting to watch the process of preparation of , because street food is being prepared before your very eyes. For especially dedicated lovers of Japanese cuisine, this is even a kind of meditation.This is really amazing. The virtuosity with which the Japanese work in the kitchen. Everything is not only fast, but also very technical. Let’s understand a little in terms.

Taiyaki, takoyaki, okonomiyaki, yakitori, creeps (pancakes), matcha ice cream, mochi, senbei, yakisoba – the list can be endless. But we will tell you about the most popular street food.

Taiyaki 鯛 焼 き

Baked sea bream? Yes, if you translate literally and delve into history.Well, in short, these are traditional Japanese cookies in the form of fish with a sweet filling. The main charm and peculiarity of taiyaki is the way they are baked. And they are baked in a special pan, in which there are already depressions in the shape of fish.

The dough will taste like fluffy pancakes . Taiyaki will always be sold fresh because they are made right in front of your eyes. The most common filling will be adzuki bean paste. Beans? Exactly! It sounds strange, but deliciously incredible.Also, there are fillings with custard, chocolate. In autumn, you can find seasonal chestnut filling, and in summer they are sold with ice cream.

Takoyaki た こ 焼 き

Takoyaki literally translates to fried octopus. It is difficult to call this dish a fried octopus, but fried balls of dough with pieces of octopus inside will very well describe the whole essence of the dish. They are also fried in a special frying pan by a virtuoso takoyaki chef.

People line up for takoyaki.And here is really worth the wait.

Most often, a portion consists of 8 balls, which are poured on top with a special sauce, mayonnaise, and then sprinkled with bonito chips. If you look closely, the takoyaki really resemble in their shape the tentacles of an octopus. And it is definitely worth making out the dish before you start eating it.
Firstly, they are incredibly hot and the first balloon causes tears in the eyes of many.
Many have been caught in the tentacles of hot takoyaki more than once.And secondly, well, they are very photogenic! So you can definitely take a couple of photos while they cool down.

Many stalls are now expanding their selection and serving a choice of 6 or 8 balls, with shrimp, no mayonnaise or with different sauces, but the classic version will always be the best choice.

Yakitori 焼 き 鳥

Yakitori are grilled chicken kebabs . To summarize, this is all that can be skewered and fried.

Although in its original form, yakitori should have been made from chicken, pork and beef are very popular in Japan. You can also find yakitori made from octopus, scallops, squid and vegetables.

Many Japanese take them for dinner when they leave work. It’s also a great beer snack. This street food can rightfully be called one of the most popular in Japan.

Mochi 餅

In the usual sense, mochi is a pie made from rice dough. The authentic process of making mochi looks very unusual – one Japanese man pounds the rice with a huge hammer in a special huge wooden mortar, and with his other hand turns the mass over, adding water to it, thereby kneading the dough. Moreover, the rice should be of a particularly sticky motigome variety. They do it so quickly, accurately and harmoniously that it is mesmerizing. It looks very impressive. And as soon as the dough is ready, it is thrown into a special press machine, which automatically adds a filling to the middle of the dough, and then neat “pies” are rolled out of it.

Mochi is most often doused in kinako soy flour and put on the counter.

  • Another popular dango mochi is a few small balls strung on a skewer and also sprinkled with kinako or mitarashi sauce (soy sauce, sugar, starch).
  • Ichigo daifuku – mochi stuffed with fresh strawberries in anko paste.
  • At festivals and near temples, you can see how ready-made pies are fried and stumbled on a stick, which is convenient to hold while the mochi is hot.

For many, it may seem a little strange that we decided to include mochi in street food, but believe me, in Japan they are sold almost at every turn, especially in authentic Kyoto.

Yakisoba 焼 き そ ば

Yakisoba is one of the symbols of Japanese streetfruit . Have you already noticed how many “yaki” are in the names of Japanese dishes? “Yaki” means fried, further in the name there is what exactly will be fried.

Although the name contains soba, and everyone is used to thinking that soba is buckwheat noodles, there is no soba in the dish itself.Let’s be clear: in Japan, the word soba can be used to describe any thin noodles, even without buckwheat flour. Therefore, yakisoba literally means fried noodles.

The main yakisoba is wheat noodles , less often egg noodles. To prepare yakisob, noodles are fried in a special sauce along with small pieces of pork, chicken or beef, Chinese cabbage and carrots.

At festivals, it is cooked immediately in a large portion of on a huge surface, like a stove, but it looks as if it is being fried on the table.The chef uses two special paddles so that it is convenient to stir a lot of noodles at once. Then the yakisoba is simply divided into small portions and given away. It also happens that it is poured with mayonnaise on top, sprinkled with kotsuboshi – tuna shavings, or greens are added.

The Japanese have an amazing culture.

Here food plays an almost paramount role. They have a cult of food. The Japanese can talk for hours about what they have eaten or would like to eat, and all kinds of street food stalls only whet the appetite and new topics of conversation.

90,000 Soba – buckwheat noodles

What is soba

Soba is a type of noodle made from buckwheat flour. The thickness of the event is roughly comparable to that of spaghetti. Can be served hot or cold.

Due to the fact that soba made from 100% buckwheat flour is usually quite brittle, many restaurants add a little wheat flour when preparing this type of noodles. Depending on the restaurant, the percentage of buckwheat flour in soba varies from 40% to 100%.

Most soba in Japan is produced on the island of Hokkaido. The crop can be harvested up to four times a year. Soba made from freshly harvested buckwheat is called shin-soba (new soba) and tastes sweeter than usual.

In Japan, soba noodles are often sold in cheap eateries at train stations, but soba dishes can also be found in very expensive restaurants. Dry noodles and meng-tsuyu (instant noodle broth) can be purchased in the markets, which greatly reduces the time spent making soba at home.

Soba is especially popular with Tokyo residents. This tradition dates back to the Tokugawa era, when the wealthier population of Edo (present-day Tokyo) became susceptible to beriberi due to the consumption of large amounts of white rice, which is low in vitamin B1. At some point, it became clear that regular consumption of vitamin B1-rich event helps prevent beriberi. Thus, in the Tokugawa era, one or two soba establishments appeared in each district.

Nowadays, you can buy soba in supermarkets. In addition, master classes in soba cooking are gaining popularity among foreign tourists.

Event types

Depending on the ingredients used for cooking, there are the following varieties of soba:

  • Cha-soba – soba with the addition of matcha;
  • Hegi-soba – soba with the addition of algae;
  • Jinenjo soba – soba with the addition of wild yam flour;
  • Mugi soba – soba with the addition of wormwood;
  • Ni-hachi soba – soba containing 20% ​​wheat and 80% buckwheat;
  • Sarasina soba – thin, light soba made from improved buckwheat;
  • Tovari or Dzyuvari soba – soba with 100% buckwheat content.

Soba dishes

As noted, soba can be served hot or cold. Below are examples of dishes made from this type of noodles:

  • Mori / dzaru soba is the easiest way to serve soba. Chilled soba is served on a tray, sauce is served separately.
  • Tempura soba – Served with tempura. It can be hot or cold.
  • Kake soba – hot soba in broth, garnished with shallots.
  • Nameko soba – soba with nameko mushrooms.

It should be noted that there are several types of dishes also called soba, although they are made from a different type of noodles. Among them are yakisoba (fried noodles) and tyukasoba (soba from Okinawa).

Soba and Tradition

A special kind of soba – toshikoshi soba – is a symbol of longevity and is served exclusively on New Year’s Eve.

In the Tokyo area, there was a tradition of presenting soba to new neighbors after moving into a house.The fact is that the name of the noodle “soba” is a homonym of the Japanese word “next”.

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