Festival's Yakisoba.

 Friday, August 15, 2008



It is prepared by stir-frying ramen-style noodles with bite-sized pork, vegetables (usually cabbage, onions or carrots) and flavoured with sosu, salt and pepper. It is served with a multitude of garnishes, such as aonori (seaweed powder), beni shoga (shredded pickled ginger), katsuobushi (fish flakes), and Japanese mayonnaise.
Yakisoba is most familiarly served on a plate either as a main dish or a side dish. Another popular way to prepare and serve yakisoba in Japan is to pile the noodles into a bun sliced down the middle in the style of a hot dog, and garnish the top with mayonnaise and shreds of pickled ginger. Called yakisoba-pan, pan meaning bread, it is commonly available at local matsuri (Japanese festivals) or conbini (convenience stores).

4 comments:

mirage2g September 20, 2008 at 1:01 PM  

the yakisoba we eat at jap restos resemble our pancit canton...sana next time meron bonito flakes and all..di kaya okonomiyaki nman matikman ko dito...

Para i familiaku September 24, 2008 at 5:30 PM  

Hi, I love Yakisoba! It is a great dish that really satisfies you. It is also very versatile because you can put any veggies or left over meat, or best yet, shrimp. Yummy.

lilixmarvelous September 25, 2008 at 3:36 PM  

here in manila, nissin has its way of yakisoba. too bad all of the ingredients you have said about the instant yakisoba here in manila cannot be found here. i guess i would wished to eat the authentic yakisoba someday in the future.

Anna September 25, 2008 at 11:12 PM  

Thanks for commenting;)

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