You can find the Damascus Steel knife I am using here!
https://kimonofighter.com/products/ch...

Hey guys! Today we’re going to make one of Japan’s most iconic dishes, Yakisoba! You can find it everywhere from festivals to convenience stores and is often made as a quick family dinner. Vegetables and pork are stirfried with noodles and covered in a sweet, salty, and sticky sauce! What’s not to love? Many people who come to Japan often eat Yakisoba but now you can easily make it in your own home!

Follow Me On:
Twitter:   / champryosuke  
Instagram:   / champsjapan.  .

00:00 Intro
01:58 Damascus Steel Knife
02:53 Preparing the vegetables
03:20 Frying the Vegetables
04:09 Preparing the noodles
05:02 Assembling the Yakisoba
06:38 Enjoy!

Ingredients

Mirin Substitute
50ml white wine
1 tbsp white sugar

Yakisoba Sauce
50ml Worcestershire sauce
20ml Soy sauce
20g Oyster sauce
1 tbsp mirin substitute

50g cabbage
50g onion
50g beansprouts
40g carrot
2g ginger
2g garlic

1tbsp Neutral Flavoured Oil
2 packets of noodles (around 300g) or 1.8mm spaghetti
100g thinly sliced pork
50ml water
Aonori (Dried Seaweed)

How to make:

Mix the white wine and sugar to make the mirin substitute (You can usual regular mirin if you have)
In a bowl, mix the Worcestershire sauce, soy sauce, oyster sauce, and mirin.
Cut the cabbage into bitesized pieces
Cut the onion and carrot into thin slices
Cut the ginger into thin slices and the garlic into fine pieces.
Slice the pork into bitesized pieces.
In a frying pan, add 1 tbsp of neutralflavored oil and fry the ginger
Then fry and add in the pork. Set aside.
In the same pan, add the ginger and fry until fragrant.
Add in the onions and carrots and fry for 1 minute.
Add the cabbage and cook till tender. Set aside.
Boil the noodles for 30 seconds. Drain.
On medium heat, add 1 tbsp oil.
Add in the noodles and press down with a spatula till the outside is crispy.
Flip over and repeat.
Using tongs or chopsticks, break the noodles apart.
Add in the pork and vegetables and mix together.
Add the sauce and mix again.
Make sure to taste!
Right at the end, add in the beansprouts and water.
Fry for another 30 seconds.
Serve and top with dried seaweed!

Camera: Suzuki Takeru
Editor: Masazumi Watanabe & Simon Smit