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  • 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

Oh, hi! I didn't see you there

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How to Cook Yakisoba

  • 6 0
    Summer 發佈於 2021 年 12 月 14 日
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