You've probably eaten or at least heard about Yakisoba (焼きそば). It is a dish of Chinese origin, but it ended up becoming very popular and gaining fame as a Japanese dish. The word Yakisoba literally means "fried noodles". This dish is widely consumed and enjoyed in many parts of the world.
The yakissoba is a simple dishbasically made with sautéed pasta with vegetables and meat. Always well seasoned and with a specific sauce, similar to Worcestershire sauce, only thicker. Let's learn a little about the history of this dish and how it arrived and if popularized in Japan.
Don't ask me why in English you had to add a s in the word yakisoba… We will keep the 2 forms in the article for a change…
The origin of yakisoba in Japan
As already said and contrary to what you can imagine, the origin of the dish is Chinese. The Chinese noodles called chuukamen used in yakissoba, it was introduced in Japan in the Edo era (17th ~ 19th centuries). This pasta was only popular with nobles, as it was not easy for the general population to access it. However, in the Meiji Period (19th ~ 20th centuries) with the opening of ports in the beginning things are changing.
During this period, many Chinese neighborhoods began to emerge in port cities, and soon typical restaurants started serving Chinese noodles. This contributed to the gradual increase in the spread of the dish throughout the country. Soon, adaptations were made to the dish by the Japanese.
For example, right after the end of Second World War, yakisoba has become a practical and inexpensive food. A lot of chopped cabbage was mixed with the Chinese noodles and steamed everything and then added Worcestershire sauce.
This yakisoba was able to satisfy hunger quickly, at a time when it had food rationing. Generally, yakissoba was seasoned mostly with Worcestershire sauce or soy sauce. Then the sauce was standardized all over the country yakissoba sauce.
Curiosities about Yakisoba
Although Yakisoba takes under the in the name, the main pasta used in the recipe is the very ramen. There is also a variation using the udon pasta called yakiudon.
One of the biggest differences from the Chinese preparation is that the dish is more greasy, different from the Japanese preparation. What also differs are some typical ingredients from each country.
The Japanese also invented a hotdog-style bread stuffed with yakisoba itself. It may seem strange, but I had the chance to try it and I found this combination of pasta and pasta delicious.
Generally in Japanese preparation, ingredients such as cabbage, carrots, broccoli, onions, leeks, seaweed powder, oyster sauce, furikake, among others, are used. It can be served with chicken, cattle and pork as well as shrimp, squid and other seafood.
Yakissoba is not only very Tasty with nutritious and in addition the mixture of flavors is very noticeable by the palate and appreciated by people from all over the world.
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How to prepare a Yakissoba
Below we will see a simple recipe for how you prepare your own Yakisoba. The recipes can vary and be diversified, we leave 2, one in video and one in text.
- 300 g of yakisoba noodles;
- 1 spoon of oil;
- 1 large chopped onion;
- 250 ml of yakissoba sauce;
- 1/2 small packet of broccoli;
- 1/2 small bunch of cauliflower;
- 6 tablespoons of soy sauce;
- 400 g of thinly sliced meat (tenderloin, duckling or rump);
- 1 sliced carrot;
- 100 g of champignon (optional);
- 1- Cook the pasta with salt to taste;
- 2- In another pan with oil sauté the onion;
- 3- Add all other ingredients and season with soy sauce;
- 4- Put the yakisoba sauce and cook until the vegetables are cooked. (if you don’t have yakisoba sauce, use soy sauce);
- 5- Add the pasta and mix well and you're done;
There is a noodle suitable for yakisoba other than the ones you find in any market that look like noodles. A real soba style pasta, if you can find it your recipe will be much better.
Yakisoba sauce recipe
If you want to make the yakisoba sauce yourself, we will leave you a recipe of the sauce ingredients below. Just place these measurements and make your own sauce.
- 1 teaspoon of sugar;
- 1 coffee spoon of aji-no-moto;
- 3 tablespoons of soy sauce (soy sauce);
- 3 tablespoons of oil;
- 3 tablespoons of mirin sake (culinary sake);
- 1 hondashi coffee spoon;
- salt and sesame oil to taste;
- corn starch to thicken;
- 2 medium glasses of water;
I hope you enjoyed the article! Do you like yakisoba? Or never ate? Leave in the comments what you think of this dish and share it with friends.