Yakisoba sauce is a traditional Japanese sauce for making Yakisoba noodles. The sauce has a thick texture and a pronounced salty taste.

No Japanese ninja and housewife can do without this sauce! Since in Japan, from childhood to old age, Yakisoba noodles are consumed both at home and in cafes, and at all events of the country. Traditionally, many Japanese families cook Yakisoba noodles on weekends and the sauce is always stored in the refrigerator for this occasion.

The peculiarity of Japanese dishes, and indeed all dishes from Asian countries, are sauces. So the noodles were not left without attention. It would seem that just adding soy sauce to noodles is enough, but no, the character and taste are determined by a special sauce with its own proportions.

Yakisoba sauce is a mixture of fish Worcestershire sauce, bean soy sauce, mirin – sweet rice wine, thick as syrup, sweet oyster sauce, tomato ketchup. All this flavor set gives a thick and bright taste.Of course, this sauce is not used separately, only in combination with noodles and vegetables.


Recipe type: Sauces

Recipe type: Japanese

Yield: 1

Prep time:

Cook time:

Total time:


Ingredients:

Worcestershire sauce — 3 tablespoons
Soy sauce — 2 tablespoons
Mirin — 2 tablespoons
Sugar — 2 teaspoons
Oyster sauce — 2 tablespoons
Ketchup — 1 tablespoon

Directions:

1. Mix the ingredients.
2. Store in the refrigerator for up to 5 days.