Yakisoba from Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond by Tadashi Ono and Harris Salat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Osaka-style okonomiyaki; Hiroshima-style okonomiyaki

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jardimc on March 10, 2024

    As written, this recipe needs some adjustments. 24 ounces fresh noodles is way too much - 16 ounces is better. Stir fry with avocado oil, and serve drizzled with sesame oil, to get the max sesame flavour. Half a cup of sake is overpowered the dish, a quarter cup would work well.

  • mjes on August 08, 2021

    Yakisoba doesn't have to come in a cellophane package with a powdered sauce mix. I used canned mung bean sprouts. None of the other ingredients are hard to source on the Wesst Coast. I find yakisoba a family crowd pleaser acceptable to a wide variety of preferences. I would certainly not limit myself to the vegetables and meats in the recipe.

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Reviews about this recipe

  • Fine Cooking

    Fresh ramen noodles are stir-fried with vegetables, pork, sesame oil, sake, Worcestershire, & tonkatsu sauce in this tasty, comforting dish. It delivers authentic flavors and isn't at all complicated.

    Full review
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