Japanese cuisine · Dough, Pasta & Rice

Yakisoba Pan

Soft hot dog buns filled with fried yakisoba noodles, a Japanese school-break snack with sauce and mayonnaise.

Ingredients · for 4 servings

• 8 soft hot dog buns
• 400 g yakisoba or mie noodles
• 200 g white cabbage
• 1 carrot
• 4 tbsp okonomiyaki sauce
• 1 tbsp soy sauce
• 3 tbsp Japanese mayonnaise (Kewpie)
• 1 tbsp red pickled ginger (optional)
• 2 tbsp oil
• 5 g bonito flakes (katsuobushi)
• Salt, pepper

Instructions

1. Cut the white cabbage into narrow strips and the carrot into fine matchsticks; slit the buns lengthwise without cutting all the way through.
2. Heat the oil in a large pan until very hot and fry the cabbage and carrot for 3 min., stirring, until the cabbage collapses and gets light browned spots.
3. Add the noodles, season with 2 tbsp okonomiyaki sauce and the soy sauce and fry for 3 min., tossing, until the liquid has evaporated and the noodles glisten; season with salt and pepper.
4. Warm the buns in the oven at 160 °C for 4 min. or toast briefly in a dry pan so they are warm but still soft.
5. Fill the noodles into the buns in portions, pressing them in firmly so the filling doesn't slide out while eating.
6. Drizzle in a zigzag with the remaining okonomiyaki sauce and the mayonnaise, top with red pickled ginger and bonito flakes and eat immediately out of hand.