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We hope you got insight from reading it, now let’s go back to an osaka-native's sauce yakisoba (or stir-fried udon noodles) recipe. To cook an osaka-native's sauce yakisoba (or stir-fried udon noodles) you only need 12 ingredients and 18 steps. Here is how you do that.
The ingredients needed to make An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles):
- Provide 1 bag Chinese-style noodles or udon noodles (as thick and chewy as possible)
- Take 3 leaves Cabbage
- You need 1 to 2 handfuls Bean sprouts
- Use 1 Thinly sliced pork or beef
- Provide 50 ml Dashi stock (about the concentration for miso soup)
- Use 40 to 60 ml Otafuku Okonomiyaki sauce orsauce
- Get 30 ml for udon noodles 20 ml for yakisoba … this is enough for up to two portions of noodles Sake (always use real sake, not cooking sake)
- Take 1 Vegetable oil
- Get 1 Salt and pepper … A
- Prepare 1 Tempura crumbs … B
- You need 1 Bonito flakes … B
- Provide 1 Aonori … B
Instructions to make An Osaka-native's Sauce Yakisoba (or Stir-fried Udon Noodles):
- Cut the vegetables and meat into bite-sized pieces. *In this case, it's better to tear the cabbage by hand instead of cutting it into neat pieces.
- Prepare the dashi stock, it can be dash stock powder dissolved in hot water. *Speed is essential, so prepare the sauces now too.
- Take the noodles out of the refrigerator and place on a plate. Sprinkle sake over it and lightly cover with plastic wrap. *Microwave until the noodles are warm (it takes me about 1.5 minutes at 600 W).
- Many people warm the noodles in the bag, but a popular store told me it's better to prepare the noodles with the method in Step 3. This is essential!!
- Put vegetable oil in a frying pan, and heat over high. Put the meat in first and season with the A ingredients. When the meat is almost cooked through, add the vegetables. Season again with the A ingredients and stir-fry.
- Once the Step 5 vegetables have softened up, add the Step 3 noodles (do not add sake on the plate). Add the Step 2 dashi stock, and untangle the noodles while cooking over high heat.
- When the Step 6 noodles have untangled and about 90% of the dashi stock has evaporated, add the Step 2 sauce. Mix quickly and put on a serving plate.
- In Step 7, make sure you mix the sauce with the remaining dashi stock that hasn't been fully evaporated. This is important!!
- From Step 6 onwards, the process up until plating should take about 20 to 30 seconds.
- If you take your time here, the noodles will not only dry out, but start tasting like the instant kind.
- After serving onto a plate, top with the B ingredients and it's ready. Adding mayonnaise or chili pepper powder to taste is also yummy.
- Noodles that have dried out are never good. The sauce sticks well onto chewy noodles that have a slippery surface. This way, the noodles will taste exactly like what you'd get at a restaurant.
- I always use this type of sauce which is on the sweeter side. This company also makes "Yakisoba Sauce" but I like to use the "Okonomi" type.
- But, if you can't find it, try using the"Fake Otafuku type Okonomi Sauce".
- I tried various types of sauce for this recipe before posting it. The amount needed is the same at 40 to 60 ml.
- Always use thick noodles… Thin noodles will become soggy and mushy.
- To make the noodles as yummy as those cooked at restaurant griddles, make sure to keep the frying pan or electric griddle on high heat.
- The dashi stock added in Step 6 should evaporate if the heat is kept on high. This is an important point for keeping the noodles chewy.
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