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Oyster Sauce Flavored Steam-Fry Pork Yakisoba Noodle

Oyster Sauce Buta Yakisoba

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.


Curry & Tamari Flavored Steam-Fry Vegetable Yakisoba Noodle

Enjoy this one-pot dish made with fresh yakisoba noodles and a lot of vegetables. I’ve been making this dish for years and had so many people turned on to this dish. The curry and tamari soy sauce flavors make a great combination. The noodles become nicely spicy and robust. This is a completely vegan dish with layers of flavors and textures. The sauce and sun-dried tomatoes bring out the rich umami, too.


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