Yakisoba

Yakisoba is a cherished Japanese noodle stir-fry dish made with Chinese wheat noodles, seasoned with a sauce reminiscent of Worcestershire. This delightful dish emerged in Japan in the early 20th century and has since won the hearts of many.

To prepare yakisoba, you stir-fry wheat noodles with pork and a medley of vegetables such as cabbage, onions, and bean sprouts. The real magic happens when you season it all with yakisoba sauce, salt, and pepper. For an added flourish, you can garnish it with aonori (seaweed flakes), beni shōga (pickled ginger), katsuobushi (bonito flakes), or a drizzle of Japanese-style mayonnaise.

Yakisoba is versatile; it can serve as a main course or a side. In Japan, you might even find it served in a bun, akin to a hot dog, known as yakisoba-pan, which is a popular item in convenience stores.

There is also a variation called yakiudon, which substitutes the Chinese-style soba noodles with thicker udon noodles. This version is particularly popular in Kitakyushu or Kokura in Fukuoka Prefecture.

In Okinawa, yakisoba has a unique twist thanks to the influence of U.S. service members after World War II. The American military introduced a version made with spaghetti, spam, ketchup, vegetables, and mayonnaise. Today, Okinawa-style yakisoba typically uses thicker Okinawa soba noodles and pre-packaged yakisoba sauce. It is often loaded with an assortment of meats such as pork, chicken, spam, hot dogs, and ham, along with local vegetables like cabbage and carrots.

Whether you try the classic version or one of its distinctive variations, yakisoba is sure to delight your taste buds!