Yakisoba Pan is Yakisoba (seasoned fried noodles) sandwiched in Koppe Pan bread. It is one of the staple items at many bakeries in Japan. Yakisoba Pan has been around for a long time, over 50 years, and typically is served as a perfect lunch or hearty snack.
A lot of people who like Japanese food may already know about Yakisoba. Yakisoba is usually stir-fried noodles with sliced pork and vegetables, like cabbage and bean sprouts. It is seasoned with Yakisoba sauce, similar to Tonkatsu or Okonomiyaki sauce. For Yakisoba Pan, Yakisoba is almost like seasoning for bread. Because of that, the noodles are often cooked without too many ingredients. Yakisoba here should also be a little drier so that it doesn’t make the bread soggy, so, for example, it may be better to skip vegetables like bean sprouts.
Noodles and bread in Yakisoba Pan are both starches, and it is a rather high calorie food. It may not be the first choice of food for people on a diet. However, it is hearty and filling, and it is a tasty satisfying food for hungry people. It is popular among young people, especially teenagers. School cafeterias often sell Yakisoba Pan.
It may be hard to find Yakisoba Pan outside Japan, but it is easy to make for yourself. If you prefer not going through the trouble of making Koppe Pan, that’s ok, use hot dog buns or some other type of soft rolls from the store. Just make Yakisoba, and sandwich it in a bun. Don’t forget Aonori dried seaweed and Benishoga pickled red ginger for toppings, and you will get authentic-flavored Yakisoba Pan right at home.
Yakisoba Pan Recipe
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Ingredients
Homemade Yakisoba Sauce
- 3 Tbsp Tonkatsu sauce
- 2 Tbsp Worcester sauce
- 1/2 Tbsp soy sauce
- 1/2 Tbsp Mirin
Instructions
- Make a vertical slit in the middle of each Koppe Pan. Slice cabbage thinly. Slice boiled egg. Mix all the ingredients for Yakisoba Sauce in a bowl if using Homemade Yakisoba Sauce.
- In a large frying pan, heat oil at medium high heat. Add cabbage, water, and Chuka Men, and then lower heat and cover. Let cook about 2 minutes until noodles soften.
- When noodles get loose and soft, season with salt and pepper to taste, add Yakisoba sauce, and sitr-fry for a couple of minutes.
- Place 1/2 of Yakisoba in each Koppe Pan. Top with Aonori, Benishoga, and a slice of boiled egg.
Video
