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