Yakisoba-pan

Fried noodles in a split roll, assembled around keeping the bread dry.

Fish, Egg. Not vegetarian — contains fish, hot dog, whose meat the source does not name.

Ingredients

• 4 soft hot dog rolls
• 400 g prepared yakisoba, cooled slightly
• 2 tablespoons butter, soft
• 4 tablespoons mayonnaise
• 2 tablespoons beni shoga
• 1 tablespoon aonori
• 2 tablespoons katsuobushi

Method

1. THE YAKISOBA PAGE MAKES THE NOODLES and this page is the roll, which sounds like nothing and is the entire difficulty: hot sauced noodles in soft bread produce a wet collapsing thing within minutes unless the assembly is done deliberately.
2. BUTTER THE CUT FACES, EDGE TO EDGE, and that is the waterproofing. Fat on the crumb stops the sauce soaking in. Skipped, the base of the roll is translucent before it reaches the table.
3. DRAIN THE NOODLES AND LET THEM COOL to warm, not hot. Steam coming off them goes straight into the bread. A sieve and five minutes.
4. They should be on the dry side of properly sauced -- this is the one use of yakisoba where a little less sauce is better.
5. SPLIT THE ROLL WITHOUT CUTTING THROUGH, leaving a hinge along the base. Cut in two and it cannot hold anything.
6. Open it out and press the inside down slightly with your thumbs to make a trough, so the noodles sit in rather than on it.
7. Noodles in along the length, generously, with the ends sticking out at both sides.
8. ASSEMBLE TO ORDER, NOT IN ADVANCE. Made and left half an hour, there is no version of this that is any good.
9. Mayonnaise zigzagged over the noodles, not under them -- underneath it is another layer of wet against the bread.
10. Beni shoga down the middle, aonori and katsuobushi over, and eat it standing up.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Japan · All recipes