Yakisoba Pan
Ingredients
The filling
-
5.5
oz
Yakisoba Noodles
-
2
pieces
little sausages
-
1
piece
egg
-
1
tbsp
olive oil
-
¼
cup
sliced onion
-
½
cup
sliced cabbage
The buns and toppings
-
4
pieces
Hot dog buns
-
8
tsp
margarine
-
4
tsp
Red Pickled ginger (Beni Shōga)
-
2
tsp
Aonori seaweed flake
-
1
tbsp
Japanese mayonnaise (optional)
The Yakisoba sauce
-
½
tbsp
Sake
-
½
tbsp
Mirin
-
½
tbsp
soy sauce
-
½
tbsp
Tonkatsu sauce
-
½
tbsp
Oyster sauce
-
½
tbsp
Tomato ketchup
-
½
tbsp
sugar
-
1½
tbsp
Worcestershire sauce
Instructions
- Prepare the Yakisoba noodles by loosening them in boiling water and then draining.
- In a frying pan, heat olive oil and brown the noodles for about 5 minutes.
- Cook the sausages in the same pan, then scramble the egg, and add the onion and cabbage.
- Combine all the sauce ingredients in a bowl and pour over the vegetables and noodles, cooking until the liquid evaporates.
- Divide the Yakisoba into 4 portions.
- Score the hot dog buns and spread margarine inside.
- Stuff each bun with a portion of Yakisoba, top with pickled ginger, Aonori, and mayonnaise if desired.
Nutrition Facts (estimated)
Servings
4
Calories
482
Total fat
24g
Total carbohydrates
54g
Total protein
11g
Sodium
1524mg
Cholesterol
47mg
You might also like