Oh, hi! I didn't see you there
I was just busy preparing supper and pre chopping everything and putting into tiny bowls like I normally do which no one ever does
When we cook right right, and we just like shove it into a pan.
Today we're gonna be making yakisoba
Simon, I'm gonna let you do your yakisoba song only this once. Simon has a yakisoba song, which really annoys me
S: **YAKISOBA song**
Mr M: I mean it's embarrassing really.
Oh, yes, is there anything else more awkward than a grown white man rapping
I can't do the running man, cause I'm wearing clogs and they are very sticky.
S: All right, she's so cool with your clogs
They are good for the kitchen
S: Sure they are
You know when we were in Korea there was street food everywhere
like you can go for like tteokbokki and oden
and like all this stuff was available all the time and multiple cards, but yakisoba is not like a year-round thing
It's kind of like a festival food
So if you go to like a temple during festival time periods you'll see these like big huge trees and people are like making this
Yakisoba, you can definitely get it in izakaya as well
And you can even get an instant version like a like a cup ramen that you can make at home
So it's really kind of like a comfort food
So I basically spent
Weeks on the internet looking up Japanese recipes and foreign recipes and trying to see what similarities work
One sauce is using the yakisoba powder that comes in the pack
What if you buy, yakisoba, and you live in the States and it doesn't come with this powder?
Well, that would kind of suck for me to make a recipe with something you can't use and the other one is the sauce from scratch
That you should be able to make even if you don't have yakisoba powder available
S: Is it from *scratch*?
It's from *scratch*, it is from *scratch*, making it just from *scratch*
Let's go... unceremoniously chop up all these vegetables and teach you how to make some comfort food
***YAKISOBA song***
Now let's enjoy a nice little trip to the Japanese grocery store.
Ooh, got some yakisoba
Got me some thinly sliced pork
Mmm. I love me some eggs
Whoo what's that, bean sprouts, don't like them, but they're cheap
Got me some pickled ginger
Put that all into our adorable "Eat Your Sushi" bag, get on my bicycle and head home now.
Okay, this is a really simple recipe because you're just looking to chop the vegetables so that they're bite-sized
When you use your chopsticks to pick up a big piece of yakisoba you want to have a little bit of everything
You don't want to have to gnaw through like a huge hunk of carrot or like a huge piece of meat
So I'm just julienning the carrots and making everything easy to eat
Also, I did forget to buy garlic
But I do have this jerk to chopped garlic so that worked really well for me
When it comes to the meat as well you just want to make it bite-sized, and if you're someone who does not eat pork or does not eat meat
You could definitely do a fried tofu
but I would recommend adding it at the very end otherwise it will fall apart during the tossing of the noodle process
All right we're done
*sounds of punches*
Okey, moving on to making the sauces
First of all how adorable is this tiny way it's the cutest thing ever
We're gonna start with the yaki silver powder, so we're just pouring the powder into a container
We're gonna add 2 tablespoons of Japanese worcestershire sauce and I believe that Japanese worcestershire sauce is different in taste than the Western kind
And this is the big difference between getting that authentic taste and having something slightly off
I'm also using japanese oyster sauce, a tablespoons going in and it's also different in taste than let's say a chinese based oyster sauce
And five
table
spoons
of
water
Then we're gonna add 2 teaspoons of soy sauce and then were just gonna mix it all together
Next up yakisoba sauce from scratch in case you don't have that powder available to you
We're gonna start with a teaspoon of honey 1 teaspoon of soy sauce and 2 teaspoons of ketchup
And you're gonna add a tablespoon of North American or western style worcestershire sauce if you have Japanese it is better
I'm throwing in a tablespoon of sake you can use water if you want and 2 teaspoons of oyster sauce
Grind in some pepper and then just mix the whole thing up
It's gonna be a lot thicker than the other one, but it's also gonna be a lot more intense
So that's it! We're done! The sauces are ready
Alright now that we've chopped everything and I'm my sauce is ready. This is where everything on the internet goes awry
I have watched so many cooking videos
Some people will break up their yakisoba noodles and like fry it up with the veg and mix it all together
Some people will just fry the yakisoba noodles on its own to give it a crisp
Some people will put the pork in first
I really don't know which one is the correct way because I think it just comes down to like how you like your yakisoba
The key points though are
Do not overcook these noodles because they actually cook real quickly
So I've seen some people boil it online and then add it to the thing and they're like - why is my yakisoba so mushy?
It cooks so fast
If you are desperate and you cannot find yakisoba noodles anywhere
You can use ramen packages like you know when you open up the ramen, and you have that hard ... ramen
You can cook that in water without the spice and everything
But don't cook it fully so that when you put it in the pan is still keeps cooking
Simon? S: What? Would you like to water our cat?
S: All right fat boy. What's up? - it's too bright here! There's a little drinking glass jerky?
S: Mlem mlem mlem mlem.
Ok over medium-high heat, I'm gonna crisp up -- and by crisp up, I mean just cook my pork
I personally just like to have that kind of like fatty base at the bottom so that I can taste all the fat oil
Ooh all that delicious pork fat oil
Real sorry to people who don't like meat. I can't help you at this point.
Gonna pop on a little bit of salt and pepper.
Argh! Everything's fine!
No panicking, so I'm not even going to fully cook it I'm gonna just like under cook it and then pop in all the vegetables and it'll keep cooking later on
Oh, yeah! Look at all this oil down there now.
S: Oh yeah, don't you know.
I'm gonna use this oil
To fry up the yakisoba noodle. People who make yakisoba on the Internet really well
will always try their yakisoba noodles first to give it a crispy brown texture, and then they add everything else. Let's do this!
Ok just putting it in
And if you guys have any cooking sake I'm just gonna put like a tiny dash of cooking sake down
if you don't have sake you can just use water
I think I'm gonna use a bigger spatula
Oh yeah, I like the way you work it
Can you guys see that? Oh yeah, you see that crispy char?
That's what you want, so you don't have Okay, starting to fall apart
which is a very good sign. So now before it is fully cooked I'm gonna start adding the veg and the pork and everything back in
and start cooking that up
So what I'm trying to do now is
is trying to saute up the vegetables, but I'm trying to lift the noodles off the pan, so they're not being like overcooked and getting gross
What's great about yakisoba is that the vegetables aren't overcooked. It's not like a soggy thing
It's just kind of like a lightly sauteed thing that you'll see them doing in front of you
S: You make - you put the sauce on after the egg?
You put the sauce on coming up, but I want this thing to start cooking
I'm gonna use the sauce that I showed you guys how to make
Without using the powder pack cause it's more fair to you guys if you don't have it, and I'm just gonna dump that on top beautifully
Oh man, there's so much sauce left ughh
M:You know what would've been great? S:What? M:If I'd remembered to add the garlic
Ohhh
That would have been a - I think a key point
That I completely missed out on
*foodporn mode on* Ooh yeah, put that egg on
Ooh give me that pickled ginger such a good balance.
Are you sprinkling on some spice?
Ooh you would wouldn't you, you like it hot
OOH Look at you. All glistening and perfect yolky? Oh yeah!
Don't you break that egg yolk, don't you break that - oh, you broke that egg yolk! Mix that egg yolk into those hot noodles
Mmmmm! Oooh! *foodporn mode off*
You guys like spicy food, I really recommend
Just adding a little bit of powder on top of that, and it just like creamy, it's a little bit sweet
It's a little bit savory, a little bit smoky
Then you have the pork flavors and don't forget pickled ginger on the side. Goes really well
Mmm
This is so close
They're tasting like
Japanese yakisoba from a market like from a festival
But there's just something missing
It must be the Japanese worcestershire sauce, but I think it's pretty close. Ducky, come on and take a- take a- take a bite.
S: Alright let me see I can't hold this by myself
Wait hang on, I'm coming, just hold on a second
I'm gonna be done in a minute
S: Hmmm
Hold on, wait! I'm coming
The yakisoba the yakisoba~
M: Tell me your honest feeling, ducky
It's really good, it's really there
M: I might need to step in because Simon is going to eat aaaall
the freaking noodles. This is both of our food. The heck mister! S: It's nice. M: What's nice?
***YAKISOBA SONG***
Sp: What are we singing?
If you were wondering about what instant yakisoba looks like I went out and bought an instant yakisoba package
And I'd like to show you guys what it looks like so
Choose my video come with me and let's make us some instant yakisoba.
We've had enough noodles for one day. Are you ready for this?
Beautiful water droplet desserts these little jellies. This is the Sakura one, it's transparent. M: Is that a real cherry blossom? S:That is
I know you want to try this one asset. You're all noodled out come
No one's ever said. I'm noodle now, and I could go for a sock or a water droplet