You’ve probably eaten or at least heard about Yakisoba (焼きそば). It’s a dish of Chinese origin, but it ended up getting very popular and gaining fame as a Japanese dish. The word Yakisoba literally means “fried noodles”. This dish is widely consumed and appreciated in many parts of the world.
Yakissoba is a simple dish, basically made with sautéed noodles with vegetables and meats. Always well seasoned and with a specific sauce, similar to English sauce, only thicker. Let’s get to know a little bit about the history of this dish and know how it came and became popular in Japan.
Don’t ask me why in Portuguese had to add an S in the word yakisoba… Let’s keep the two forms in the article for a change…
The origin of yakisoba in Japan
As already said and contrary to what can be imagined, the origin of the dish is Chinese. The Chinese noodles called chuukamen used in yakissoba, was introduced in Japan in the Edo era (19th century. 17~19). This noodle was only popular among nobles, as it was not easy to access it by the general population. However, in the Meiji Era (19th century. 19~20) with the opening of ports in the thing start to change.
During this period began to emerge many Chinese neighborhoods in port cities, and soon typical restaurants began to serve Chinese noodles. This contributed to the gradual increase in the propagation of the dish throughout the country. Soon, adaptations were made on the plate by the Japanese.
For example, shortly after the end of World War II, yakisoba became a practical and cheap food. He mixed a lot of chopped cabbage to Chinese noodles and cooked everything in steam and then added English sauce.
This yakisoba was able to quickly satisfy hunger at a time when it had food rationing. Usually yakissoba was mostly seasoned with English sauce or soy sauce. Then the sauce sauce sauce yakissoba was standardized all over the country.
Curiosities about yakisoba
Although Yakisoba takes up in the name, the main noodles used in the recipe is ramen itself. There is also a variation using udon noodles called yakiudon.
One of the biggest differences in Chinese preparation is that the dish is more greasy, different from Japanese preparation. What differs are also 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 a chance to try it and I found delicious this combination of pasta and pasta.
Generally in Japanese preparation, ingredients such as cabbage, carrots, broccoli, onion, leeks, seaweed powder, oyster sauce, furikake, among others are used. It can be served with chicken meats, cattle and pork as well as shrimp, squid and other seafood.
Yakissoba is not only very tasty with nutritious and in addition the blend of flavors is very noticed by the palate and appreciated by people all over the world.
How to prepare a Yakissoba
Below we will see a simple recipe of how you prepare your own Yakisoba. Recipes can vary and be diverse, we leave 2, one in video and one in text.
- 300 g of macaroni for yakisoba;
- 1 tablespoon oil;
- 1 large chopped onion;
- 250 ml yakissoba sauce;
- 1/2 small pack of broccoli;
- 1/2 small pack of cauliflower;
- 6 tablespoons (soup) of soy sauce;
- 400 g of thin cut meat (mignon, duckling or rump);
- 1 cut carrot;
- 100 g 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- Place the yakisoba sauce and cook until the vegetables become cooked. (if you do not have yakisoba sauce use the soy sauce);
- 5- Add the noodles and mix well and is ready;
There is a noodle of its own for yakisoba other than those you find in any market that look like noodles. A real noodle soba style, if you can find it your recipe will get a lot better.
Yakisoba sauce recipe
If you want to make the yakisoba sauce yourself, let’s leave a recipe for the ingredients of the sauce below. Just put these measurements and make your own sauce.
- 1 teaspoon sugar;
- 1 teaspoon aji-no-moto coffee;
- 3 tablespoons soy sauce (soy sauce);
- 3 tablespoons oil;
- 3 tablespoons mirin sake (culinary sake);
- 1 scoop of hondashi coffee;
- sesame salt and oil to taste;
- cornstarch to thicken;
- 2 medium cups of water;
I hope you enjoyed the article! Do you like yakisoba? Or you never ate? Leave in the comments what you think of this dish and share with friends.