Yakisoba (stir-fry noodles) is such a casual tasty dish which almost everybody in Japan loves. While there are so many variations of yakisoba, my all time favorite is the simple oyster sauce flavor with pork and cabbage. This yakisoba makes me feel nostalgic, as it’s similar to what my mom used to make for a quick lunch when I was a child. With the tagine-style donabe, Fukkura-san, the ingredients are steam-fried and the noodles have such a nice bouncy texture, while the meat and cabbage get lightly caramelized. Instead of typical karashi (Japanese hot mustard), I like serving this dish with Kanzuri.
As a variation, you can substitute soy sauce with Smoked Soy Sauce for a nice smokey and robust nuance.
Servings2 - 3
(Sauce for Yakisoba)
- 2 tablespoons sake
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 clove garlic, coarsely minced
- 8 oz (240 g) thinly-sliced pork shoulder or pork belly
- 3 – 4 medium leaves green cabbage
- 2 servings fresh yakisoba noodles
- 2 oz (60 g) nira (garlic chives, can substitute with 2 green onions – thinly-sliced), cut into 2” (5 cm) long
- Freshly-ground black pepper, to taste
- A good handful of shaved katsuobushi (dried bonito flakes)
- Kanzuri, for serving
- Combine the ingredients for the sauce in a small bowl. Set aside.
- Combine the sesame oil and garlic in the skillet of Fukkura-san and set over medium heat. Wait until the skillet becomes hot, and sauté the garlic until aromatic (about 1 minute).
- Add the pork and continue to sauté until the meat is more than half way cooked through.
- Add the cabbage and continue to sauté for another minute or so.
- Place the noodles (it’s not necessary to loosen them) on top. Pour the sauce over the noodles.
- Cover and cook for 4 – 5 minutes, or until everything is cooked through.
- Add the nira and stir. Turn off the heat.
- Season with some black pepper. Mound some shaved katsuobushi on top to finish.
- Serve into individual plates at the table. Enjoy with some Kanzuri, if you like.
Get all the ingredients ready. Start by sautéing the garlic.
Add the pork (in this photo, I used sliced pork shoulder).
Cabbage, yakisoba noodles, and sauce is added. Then, just cover with the lid and let it steam-fry for 4 – 5 minutes.
Nira is added and stirred again. Finish with a good handful of katsuobushi.