Looking to Carb Load?! Why not try Yakisoba Pan, the ultimate carb-heavy Japanese soul food! No matter what the healthy food trend is at the time, Yakisoba Pan stays always in the hearts of the Japanese. If you have not tried it, you are missing out on a real food treat.
What is Yakisoba Pan
Yakisoba Pan (Japanese bread roll) is a tasty Japanese alternative to the regular sandwich and is a great way to use any leftover Yakisoba! Yakisoba Pan is basically just Yakisoba stuffed inside a Koppe Pan (Japanese equivalent to a hot dog bun).
What do I need to gather?
The two hero ingredients are of course Yakisoba and Hot dog buns. Read my Yakisoba recipe if you are going to make it from scratch. I usually use little sausages and eggs for a protein source and add cabbage and onion. You need pickled ginger called “Beni shoga” and “Aonori” seaweed flake for the topping. This is the same as what is sprinkled over Okonomiyaki, and Takoyaki.
How to Make Yakisoba Pan?
The total time to make Yakisoba Pan depends on what you gather. If you make both Yakisoba and Hot Dog Buns (Koppe Pan), it will take 3 hours. But if you have already made the Yakisoba and the buns, you only need to assemble it all together so takes about 15 minutes.
- Bake Hot Dog Buns
If you are going to make from it from scratch. This is the first step.
- Make Yakisoba
- Score the hot dog buns in the centre.
- Spread margarine inside the scored hot dog buns.
This step prevents the buns from soaking up the moisture from the yakisoba.
- Stuff a hot dog bun with 1/4 of the Yakisoba
- Top with red pickled ginger and sprinkle with Aonori seaweed flake.
Tips to Make Perfect Yakisoba Pan
- Fill the hot dog buns with well seasoned Yakisoba fried noodles. Use more Worcestershire sauce in the Yakisoba sauce than you usually use to make Yakisoba ( ie eating it on its own)
- Fry Yakisoba until all liquid evaporates.
- Getting Beni Shōga and Aonori seaweed flake could be tricky. However, those toppings definitely add interesting flavour.
A: Yes you can. I sometimes make Yakisoba Pan with dinner rolls to make a mini version of it.
A: Of course you can! You can replace Yakisoba with Napolitan spaghetti if you like. Be creative and let your imagination run wild! As long as you make sure that the noodles are seasoned bolder than you usually make them when you eat them on their own.
A: You’d better eat it as soon as you can. You can make it ahead and freeze them. Wrap them individually with cling wrap and then store in a ziplock bag to freeze. They will store for months. Defrost in a microwave then bake to heat up.
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- 5.5 oz Yakisoba Noodles *1
- 2 little sausages
- 1 egg
- 1 tbsp olive oil
- 1/4 sliced onion *2
- 1/2 cup sliced cabbage *3
- 4 Hot dog buns
- 8 tsp margarine
- 4 tsp Red Pickled ginger (Beni Syōga)
- 2 tsp Aonori seaweed flake
- 1 tbsp Japanese mayonnaise (optional)
Yakisoba Sauce *4
- 1/2 tbsp Sake *5
- 1/2 tbssp Mirin *6
- 1/2 tbsp soy sauce
- 1/2 tbsp Tonkatsu sauce
- 1/2 tbsp Oyster sauce
- 1/2 tbsp Tomato ketchup
- 1/2 tbsp sugar
- 1 1/2 tbsp Worcestershire sauce
- Open the packet of noodles and pour on boiling water to loosen the noodles with chopsticks or Boil water in a large pot and cook the noodles for a minute then drain the water to set aside.
- Heat 1/2 tbsp olive oil in a frying pan and add the noodles to the pan.
- Using an egg flipper, press the noodles down again to the bottom of the pan to brown the noodles over medium to high heat.
- When the noodles are browned and cooked after about 5 minutes, remove the noodles to a bowl and set aside.
- Place the frying pan back on the medium to high heat and add another 1/2 tbsp of olive oil to the pan.
- Add sliced sausages to cook.
- When the sausages are cooked, move them to the side of the pan and add beaten egg to the pan to scramble.
- Add sliced onion and cabbage to the pan.
- Place the drained noodles over the onion, cabbage, egg and sausage to steam cook.
- Combine all Yakisoba sauce ingredients in a small mixing bowl.
- When the onion and cabbage are cooked, pour the Yakisoba sauce.
- Cook them all together till all the liquid evaporates.
- Turn the heat off and divide the Yakisoba into 4 equal portions using kitchen scissors.
- Make a slit 2/3 down the hot dog bun and spread margarine on the each side of the slit.
- Fill the slit with 1/4 of Yakisoba.
- Top with the red pickled ginger and sprinkle on the Aonori seaweed flake.
- Put mayonnaise on top if you like to serve.
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