Vegetarian Yakisoba

timemed skillmed budgethi

Yakisoba is one of the more well known Japanese dishes that can be cooked at home rather easily. The only ingredient that can be a bit tricky to find depending where you live is the ‘sosu’, or literally, ‘sauce’. The ‘sauce’ is something I refer to, for the sake of simpler communication as Japanese Worcester cause, but it comes in different labels: Tonkatsu sauce, Yakisoba sauce, etc. It is basically a sweeter and more viscous worcester (to add to the confusion, there’s also an actual Japanese worcester under the same brand, it has the consistency of its western counterpart, not what we’re looking for), so if you can’t find one of these, I would try to create something similar by combining steak sauce or bbq sauce with worcester sauce with an addition of sugar, but for the sake of this recipe, I’m going to assume that you can find the good stuff, what with the existence of the interweb and all…

Essential components:
• Wheat/egg noodle, for this occasion I am actually using yakisoba noodle, but you can use regular egg noodle just fine
• Cabbage cut into bite size or as per your preference
• Soy sauce
• ‘Sauce’, henceforth I’m going to refer to this as yakisoba sauce
• Onion, cut into wedges

From the pantry and other stuff:
• Seaweed powder for topping and garnish
• Salt and pepper

• Prepare your noodle, if using the yakisoba noodle, it has been cooked, you just need to pour hot water through it so the noodles separate
• On a hot skillet, add oil and onion and cook briefly, then add the cabbage and a little salt
• I prefer to let the cabbage cook a little bit longer that usual because I prefer them to be charred
• Once you’re happy with the vegetables, add your noodle, soy sauce and a generous amount of yakisoba sauce, mix and lower the heat (remember everything is already cooked)
• Once everything has been mixed, serve and top with seaweed powder

Tips and thoughts:
• I believe the ‘sauce’ is actually vegetarian, please check the label if you need to be absolutely sure
• There are numerous variations of yakisoba, most notably using pork, so experiment, I’m simply going meatless on this one because for me, yakisoba is what it is because of the sauce and the cabbage
• Top with sunny side egg to add another layer of complexity


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