Friday, October 16, 2015


Here I am with another exciting recipe. My eldest son is very much into Japanese cuisine. Everytime we're out, he'd always choose Japanese food or any restaurant where he can use chopsticks. The other day, he was watching some cooking demos on YouTube, particularly how to cook Yakisoba. We watched the video together and he asked me if we can cook it. So the following day, I went to a nearby grocery store and bought ingredients. Please take note that whatever ingredient is seen on this post, are mostly the very same stuff used in the Japanese cooking demo (link below), except for the sauce which I made myself. I also added carrots and bell pepper.

Yakisoba is a variant of fried noodles in Japan. Yakisoba noodles are made from wheat flour fried in chunks of pork, shredded cabbage, carrots and mixed in tonkatsu/ oyster- like sauce, topped with fish flakes and paired with pickled ginger.
For my recipe, I used egg noodles, some suggests angel hair pasta.

Yield: 3-4

  • 400g egg noodles (boiled, drained)
  • 3 chicken breasts ( sliced into chunks or thin pieces)
  • 4 cloves of garlic (chopped)
  • 1 medium carrot ( sliced thinly)
  • 1/4 of whole cabbage (chopped)
  • 1 small green bell pepper (sliced thinly)
  • 2 scallion stalks (sliced thinly)
  • 4-5 pcs. Shiitake mushrooms (sliced thinly)
  • 3 tbsp sesame oil 
  • a dash of salt 
  • 1/2 tsp ground black pepper 
  • chili (optional)
  • pickled ginger (Benishoga)
  • Aonori (dried seaweeds)
  • 1 tsp Sesame oil
  • 1/2 cup catsup
  • 1 tbsp  Worcestershire sauce
  • 1 tbsp Kikoman soy sauce
  • 1 tsp chopped ginger
Tip: Mix Worcestershire sauce and catsup, you'll have Tonkatsu sauce.


If you noticed, I have ginger. Ginger is a good flavoring agent. I often mix ginger in Kikoman soy sauce to get a "certain" Japanese flavor. I also prefer using sesame oil because it gives a distinct Asian flavor.

  • In a small sauce pan, heat 1 tsp sesame oil and saute ginger in low heat for about 10 seconds.
  • Mix catsup, Worcestershire sauce, Kikoman soy sauce in a small bowl and add it with the ginger.
  •  Let it simmer in low heat for a few seconds.
  • Set aside.
  • Heat 2 tbsp sesame oil and pan fry chicken until cooked. Set aside.
  • In the very same pan, heat another 1 tbsp of sesame oil and saute garlic until light brown. 
  • Add chicken and stir fry for a few seconds.
  • Add shiitake mushrooms, carrots and bell pepper and stir fry until vegetables are half- cooked.
  • Add cabbage and half of the scallions and stir everything until well- combined.
  • Add the cooked egg noodles.
  • Add prepared sauce and mix everything together.
  • Add salt and pepper to taste.
  • Serve in a platter, garnish the remaining scallions.
I didn't have pickled ginger (Benishoga) and Aonori (dried seaweeds) but in every Yakisoba dish, they're essential in adding flavor and texture.
One of the things I learned in this recipe is how to cook using chopsticks. Though I'm not sure if I'm using the right kind, but over- all, it made me aware that I can cook noodles better with chopsticks. It doesn't stick. 

Next is a realization, that I need to seriously go to a Japanese grocery and buy Benishoga,  Aonori and other essential Japanese condiments and--- that we have a Japanese grocery nearby--- and I didn't even know. Hehehe!

Yakisoba on YouTube

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