Yakisoba Pan I

Yakisoba Pan recipe

Prep time: -

Cook time: 15 minutes
Total time: -

Servings: 2


2 Japanese koppe pan, or brioche hot dog buns

1/2 cup cabbage, thinly sliced

1 boiled egg, sliced

½ Tbsp. oil

2 Tbsp. water

1 package noodles, like Chuka Men

salt and pepper

2 Tbsp. Yakisoba sauce (recipe below)

Aonori, seaweed

Benishoga, pickled ginger

Yakisoba Sauce

3 Tbsp. Tonkatsu sauce

2 Tbsp. Worcestershire sauce

1/2 Tbsp. soy sauce

1/2 Tbsp. mirin


1. Cut the bread along the middle but don’t cut all the way. You want to be able to hold the bread in your hand like a hot dog.

2. Prepare the Yakisoba sauce by combining Tonkatsu sauce, Worcestershire sauce, soy sauce and mirin in a bowl.

3. In a large frying pan, heat oil at medium high heat. Add cabbage, water, and noodles. Lower the heat and cover with a lid. Cook for about 2 minutes until noodles is soft.

4. Season to taste with salt and pepper, add the Yakisoba sauce and cook for a couple of minutes.

5. Fill each bread with half of the noodles, sprinkle with aonori, benishoga and sliced boiled egg.

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