One Dish

Cooking With Idols

2012.12.14 : Delicious twice! Tsuke-yakisoba

This is a super interesting take on one of my favourite foods (yakisoba), and another dish that’s been a favourite, even winning over my mother who generally dislikes Japanese food.

Sakamoto Masayuki’s Tsuke-Yakisoba
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
  • Onion: ½ (thinly sliced), ⅓ (thinly sliced)
  • Cabbage: 1 (cut into chunks)
  • Cooking oil: 2 tbsp
  • Thinly-sliced pork ribs: 150g (cut into 3cm long pieces)
  • Carrot: 4-5cm long one (thinly sliced)
  • Soba noodles: 2 packages
  • Water: 50cc
  • Nakano sauce: 4tbsp
  • Pepper: appropriate amount
  • Metsuyu (straight type): 50cc
  • Water: 50cc
  • Menma: 30g (bamboo shoots boiled, sliced, fermented, dried or preserved in salt, then soaked in hot water and sea salt)
  • Chinese red chili oil: 1-2tsp
  • Egg yolk: 2
  1. Coat the bottom of the pan in cooking oil, fry up the pork.
  2. When the pork is cooked, add in the onions.
  3. When the onions are cooked, add in the carrots and cabbage
  4. When those are done, add in the noodles (add water to loosen them up) (or just run them under hot water and loosen them up before you cook (this is the method I use, it works better))
  5. Add in the Nakano sauce evenly about the pan, coat with pepper
  6. Put the onions, red chili oil, and bamboo shoots in a bowl, mix them up
  7. Add 50cc of water to the mentsuyu
  8. Pour half the mentsuyu mixture into a soup bowl, add in a bit of the mixture from the other bowl, add in an egg yolk
  9. Plate the yakisoba, eat the noodles like you would tsukemen (by dipping them into the soup, natch)


2012main dishtsukemenyakisoba

tokaikko • November 26, 2014

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