Yakisoba

Tag Archives: Yakisoba

Natto and Ground Pork Soba

Natto Buta Soboro Soba

Natto is a traditional Japanese fermented soybean food and it has been part of my daily diet since I was very little. One of the things I love about natto is how versatile it is. While it’s traditionally enjoyed over rice in Japan, I also love adding it to a wide variety of savory dishes.

Here’s my comforting one-pot noodle dish with savory ground pork, garlic, and natto, and it’s so good! I love using green tea soba because of its subtle aroma and beautiful green color, but any variety of soba will be delicious.

This dish comes together in less than 15 minutes and is packed with rich, savory flavor. The ground pork and natto mixture is also delicious served over rice for an easy rice bowl. The key is adding natto at the very end, so the authentic flavor of natto can be enjoyed. But, if you are not too “tolerant” with the strong natto aroma, you can cook it longer so the aroma will dissipate.

I use fresh natto in this recipe, but the dry natto works great, too!

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.