Yakisoba always reminds me of the “natsu-matsuris” or summer festivals in Japan. No matter which festival you went to, there were plenty of street vendors selling yakisoba, and they were so good! Pork, vegetables, and yakisoba noodles cooked to perfection on these piping hot teppan grills. Pair it with an ice-cold Japanese beer and it’s a match made in heaven.
The atmosphere might be different but that’s what I’ve recreated with this traditional and authentic yakisoba recipe. It’s simple, delicious, and always a hit with the entire family, especially kids! And you can easily change the ingredients according to your own preference. It’s a great way to utilize leftover ingredients too!
Try it out and let me know how it goes in the comments, enjoy!
🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:43 What is Yakisoba?
01:23 Ingredients
03:46 Preparation
07:35 Cooking Yakisoba
12:12 Plating
(This video description contains affiliate links, which means I may receive a small commission at no extra cost to you.)
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Jun Nakajima, CHEF AND FOUNDER
Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.
Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.
He has traveled around the globe to try different styles of sushi, most importantly to Japan.
After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.
He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.