Dipping Sauces
How to Create the Perfect Yakisoba Sauce Recipe at Home
Yakisoba sauce recipe adds a tangy, umami-rich flavor that takes this classic Japanese stir-fried noodle dish to the next level. With just a few simple ingredients, you can make authentic yakisoba sauce at home that beats any store-bought version.
In this article, you’ll learn all about the origins and components of yakisoba sauce. Iscleecam will share our recipe for homemade classic yakisoba sauce, along with creative ways to customize it. Discover the proper way to cook yakisoba noodles and top-notch pairings. Get your questions answered and learn why making your own sauce is so worthwhile. Let’s dive in.
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Understanding Yakisoba Sauce
Yakisoba sauce has a complex savory flavor profile. It balances the quintessential Japanese taste combination of sweet, salty, and umami. Key ingredients like soy sauce, Worcestershire sauce, sugar, and mirin create layers of flavor.
Oyster sauce and bonito fish flakes boost the savory umami taste even further. This moreish sauce originated in Japan in the mid 1900s along with popular yakisoba street food carts. It quickly became a staple condiment and is now beloved worldwide.
Classic Yakisoba Sauce Recipe
Here is my recipe for easy homemade yakisoba sauce:
Ingredients:
- 1⁄2 cup soy sauce
- 3 tablespoons Worcestershire sauce
- 3 tablespoons brown sugar
- 3 tablespoons mirin
- 1 tablespoon oyster sauce
- 1 teaspoon ground bonito flakes
Instructions:
- Add all ingredients to a small saucepan and whisk together.
- Heat over medium, stirring frequently, until sugar dissolves.
- Remove from heat and cool before serving.
Tips:
- Add a pinch of MSG for extra umami flavor.
- Refrigerate leftovers in a sealed container for 1-2 weeks.
Customizing Your Sauce
Once you have the classic recipe down, start experimenting with mix-ins like:
- Grated ginger, garlic, or green onion for added punch
- Toasted sesame oil or chili oil for richness
- Rice vinegar, lemon juice, or yuzu for acidity
- Sriracha, chili garlic sauce, or chile flakes for heat
- Sesame seeds, furikake, or nori strips for crunch
Play with ingredients until you create your perfect custom yakisoba sauce!
Serving Yakisoba Sauce Recipe
To properly enjoy yakisoba sauce:
- Cook fresh or frozen yakisoba noodles per package instructions.
- Toss cooked noodles with sauce to generously coat each strand.
- Top with proteins like chicken, shrimp, pork, or egg.
- Garnish with pickled ginger, shredded cabbage, scallions, and sesame seeds.
- Enjoy immediately while the noodles are hot and moist.
Yakisoba sauce also pairs well with fried rice, ramen, dumplings, or grilled meats.
FAQs About Yakisoba Sauce Recipe
Is yakisoba sauce the same as teriyaki sauce?
No, yakisoba sauce and teriyaki sauce are different. Yakisoba sauce is a savory sauce often used for yakisoba noodles. It contains ingredients like Worcestershire sauce, soy sauce, oyster sauce, and sesame oil. Teriyaki sauce is a sweet soy-based sauce often used for teriyaki chicken or salmon.
Can you use tonkatsu sauce for yakisoba?
Yes, you can use tonkatsu sauce for yakisoba noodles. Tonkatsu sauce has a similar savory, umami flavor profile to traditional yakisoba sauce. It will give the yakisoba a thicker, richer sauce.
Which is healthier yakisoba or udon?
Yakisoba is generally considered healthier than udon. Yakisoba is made from buckwheat noodles which are lower in carbohydrates and calories compared to wheat flour udon noodles. Yakisoba also typically contains veggies like cabbage, carrot and onion. Udon is made from white wheat flour and is served in a broth, which can be higher in sodium. However, preparation methods can alter the health profiles.
Should you refrigerate yakisoba sauce?
Yes, it’s recommended to refrigerate leftover yakisoba sauce. The sauce contains perishable ingredients like soy sauce, oyster sauce and sesame oil. Refrigerating prevents bacterial growth and spoilage, keeping the sauce safe to eat for 3-4 days after opening. The sauce can also be frozen for longer term storage.
Conclusion: Yakisoba Sauce Recipe
Whipping up yakisoba sauce from scratch lets you create the perfect flavor balance. Adjust the savory, sweet, salty, and spicy elements to match your palate. Drizzle it generously over piping hot yakisoba noodles and all of your other Asian favorites. I hope you’ll give this easy homemade sauce a try soon. Let me know how it goes.
Ingredients
- Base:
- Soy Sauce - 3 tablespoons
- Sweeteners: 2. Ketchup - 1.5 tablespoons 3. Honey or Sugar - 1-2 teaspoons (adjust to desired sweetness)
- Umami and Savory: 4. Worcestershire Sauce - 3 tablespoons (preferably Bulldog brand, but regular works too) 5. Oyster Sauce - 1 tablespoon (optional)
- Optional Flavorings: 6. Mirin - 1 tablespoon (adds a touch of sweetness and depth) 7. Garlic powder - ½ teaspoon (or minced fresh garlic) 8. Bonito flakes (katsuobushi) - ½ teaspoon (adds smokiness, optional)
Instructions
- Combine Ingredients: In a small saucepan, whisk together all the ingredients (soy sauce, ketchup, honey or sugar, Worcestershire sauce, oyster sauce, mirin, garlic powder, and bonito flakes, if using).
- Heat and Simmer (Optional): Heat the sauce over medium heat, whisking occasionally, until the sugar dissolves and the mixture is simmering. You can simmer for 5-10 minutes to further meld the flavors, but this is not essential.
- Adjust and Use: Taste the sauce and adjust seasonings as desired. You can add a touch more soy sauce for saltiness, a squeeze of lime or lemon juice for tang, or a pinch of red pepper flakes for a kick.
- Serve: Use the Yakisoba sauce immediately when stir-frying your noodles and vegetables, or store for later use (see Recipe Notes).
Notes
- Storage: Let the sauce cool completely, then transfer it to an airtight container and store in the refrigerator for up to 2 weeks. The flavors will develop and intensify over time.
- Using Store-bought Sauce: If you don't want to make your own sauce, you can find pre-made Yakisoba sauce in most Asian grocery stores.
- Adjustments: This recipe is a basic guideline. Feel free to adjust the ingredients to your taste preferences. Want it sweeter? Add more honey or sugar. Prefer it more savory? Add a touch more oyster sauce or Worcestershire sauce.
- Umami Boost: If you don't have bonito flakes (katsuobushi), you can substitute a pinch of MSG (monosodium glutamate) for an extra umami kick, but be aware of potential MSG sensitivities.
Nutrition Facts
Yakisoba Sauce Recipe
Serves: Makes about ½ cup of sauce
|
Amount Per Serving: About ½ cup
|
||
|---|---|---|
| Calories | 100-120 | |
| % Daily Value* | ||
| Total Fat 0-2 g | 0% | |
| Saturated Fat 0-1 g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0 | |
| Sodium 600-800mg | 25% | |
| Total Carbohydrate 20-25 g | 6.7% | |
| Dietary Fiber 1 g | 4% | |
| Sugars 15-20 g | ||
| Protein 3-4 g | ||
| Vitamin A Minimal | Vitamin C Negligible | |
| Calcium 30-40mg | Iron 2-3mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me