Name: Make Your Own Yakisoba Pan | Easy Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 4 hot dog buns; 2 portions of Yakisoba noodles; 2 sausages; 1 egg; 1 small red onion; 4 cabbage leaves (e.g. Chinese cabbage); 5 tbsp Yakisoba sauce; 2 tbsp oil (e.g. rapeseed oil); For the topping:; a little butter; a little mayonnaise; a little Aonori (seaweed flakes); a little Beni Shoga (red pickled ginger)

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Fancy a culinary adventure that transforms your kitchen into the bustling streets of Tokyo? Imagine biting into a crispy bun filled with juicy, savoury fried noodles – that’s Yakisoba Pan, a street food classic that everyone in Japan knows.

It combines the savoury flavour of grilled Yakisoba with the convenience of a sandwich – perfect for on the go or as a highlight on your menu. In just a few simple steps, I’ll show you how to recreate this flavour sensation authentically at home. Are you ready to discover the flavours of Japan in a single bite? Then grab this ticket and read on to find out how to easily make your own Yakisoba pan!

Have you ever wondered what it would be like if your two favourite dishes – noodles and bread – came together in one delicious snack? The answer from Japan is Yakisoba Pan, a street food classic that can now be enjoyed in the comfort of your own home.

This unique dish has rightly achieved cult status in the culinary world thanks to “Midnight Diner: Tokyo Stories” on Netflix. It combines two cornerstones of Japanese snack culture: carb-rich Yakisoba noodles (im Shop ansehen) and soft, warm bread. But what exactly makes Yakisoba pan so special, and how did this unusual combination come about?

The recipe has its roots in a suggestion made by a resourceful customer at Nozawa-ya in Tokyo to combine both dishes – koppepan and Yakisoba – into one. The result was a hearty, filling snack that quickly became a favourite with the masses.

Yakisoba Pan bridges the gap between Eastern and Western cuisine. Hidden inside a soft, buttery roll are spicy, succulent noodles that delight with their Umami-rich flavours. Topped with pickled ginger , mayonnaise (im Shop ansehen) and Aonori (im Shop ansehen), every bite is a feast for the senses. This unexpected combination quickly became a hit and remains a popular snack throughout Japan to this day.

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From the street to the kitchen

The art of Yakisoba Pan lies in the simplicity of its preparation. A long slit is cut into the bun, then a layer of butter or Japanese mayonnaise is added to absorb the moisture from the noodles. The warm, spicy noodles with Yakisoba sauce (im Shop ansehen) are carefully layered into the roll and garnished with extras such as red pickled ginger and Aonori seaweed or fresh parsley, which add not only flavour but also visual appeal.

The variety of sauces makes every Yakisoba Pan a unique experience. You can choose between thin or thick sauces, as well as different spice blends. Although traditionally only noodles are used to prevent the bun from becoming soggy, you can also opt for a filling of crunchy vegetables and a little meat or Tofu.

Make your own Yakisoba Pan

Start with the vegetables: cut the cabbage and onions into strips, then slice the sausages thinly and finely chop the beni shoga. Slice the hot dog buns open and brush them with butter. Pour boiling water over the Yakisoba noodles, leave them to stand, fluff them up, then drain them.

Heat oil in a frying pan, fry the noodles until crispy, and set them aside. Fry the sausage slices, add them to the noodles, then fry the egg and add it to the noodles as well. Sauté the onions and cabbage in the same pan, then add the noodle, sausage and egg mixture and steam everything under a lid.

After a few minutes, mix everything together well and spread the Yakisoba sauce over the top. Fill the bread rolls with the noodle mixture, garnish with mayonnaise, sprinkle with Aonori and top with a dash of beni shoga. Now you can enjoy your homemade Yakisoba pan – Itadakimasu!

Yakisoba Pan isn’t just a snack; it’s a culinary journey that shows how a simple idea can turn into a much-loved dish. With this recipe, you can bring a slice of Japanese food culture into your kitchen and treat yourself and your loved ones to an unforgettable taste experience.

If you have any questions or suggestions, please feel free to use the comments section below the recipe 😊. Have fun and good luck making traditional Japanese Yakisoba pan!

Yakisoba Pan

Serves 4 | 20 minutes | 353 kcal

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Fancy a culinary adventure that’ll transform your kitchen into the bustling streets of Tokyo? Meet Yakisoba Pan, a street food classic that everyone in Japan knows. It combines the savoury flavours of grilled Yakisoba with the convenience of a sandwich – perfect for on the go or as a highlight on your menu. In just a few simple steps, I’ll show you how to recreate this flavour sensation authentically at home. Are you ready to discover the flavours of Japan in a single bite?

Ingredients (serves 4)

4 hot dog buns
2 portions of Yakisoba noodles (im Shop ansehen)*
2 sausages
1 egg
1 small red onion
4 leaves of cabbage (e.g. Chinese cabbage)
5 tbsp Yakisoba sauce (im Shop ansehen)*
2 tbsp oil (e.g. rapeseed oil)

For the topping:
a little butter
a little mayonnaise (im Shop ansehen)*
a little Aonori (seaweed flakes) (im Shop ansehen)*
a little Beni Shoga (red pickled ginger) (im Shop ansehen)*

* Add ingredients to your basket 🪄

Useful tools:
Japanese Santoku knives (im Shop ansehen)
Teppanyaki tabletop grill (auf Amazon* kaufen)

Preparation (20 minutes)

Step 1

Prepare the ingredients for the homemade Yakisoba pan.
At the same time, bring about 1 litre of water to the boil in a kettle.

Step 2

Next, we’ll prepare the vegetables: to do this, separate the cabbage leaves , stack them on top of each other and cut them into strips using a large knife. Peel the onions , cut them in half and slice them into fine half-moons.

Step 3

Then slice the sausages into 0.5 cm-thick slices using the large knife. Also, finely chop the Beni Shoga.

Step 4

Also, cut the hot dog buns to about two-thirds of the way through, if necessary, and spread a little butter on either side of the slit.

Step 5

Now add the Yakisoba noodles to a pan and pour over the boiling water from step 1, then leave to stand for 1 minute. Loosen the noodles slightly and drain them through a sieve.

Step 6

Leave the noodles to drain briefly. Meanwhile, dry the pan with a tea towel and heat the oil in it over a high heat. Add the noodles to the pan and press them firmly down onto the base of the pan with a spatula to fry them over a medium to high heat. After about 2 to 3 minutes, turn the noodles over. After a further 3 minutes, transfer the noodles to a bowl and set aside.

Step 7

Return the frying pan to a medium to high heat and add a little more oil to the pan. Add the sliced sausages and fry them. Once the sausages are cooked, add them to the noodles in the bowl. Next, add the egg to the pan, beat it, stir it through and fry it. Add it to the noodles in the bowl

Step 8

Add the sliced onion and the cabbage to the pan. Place the noodles with sausages and egg on top of the onion and cabbage, and steam-cook with a lid .

Step 9

After about 2 minutes, when the onion and cabbage are cooked, combine everything (ideally by tossing) and pour the Yakisoba sauce over the top. Cook everything together until the sauce has coated the ingredients well. Remove from the heat.

Step 10

Now take one of the hot dog buns and fill the slit with some of the Yakisoba (how much fits in depends on the size of the bun – there may be some left over, but this can easily be reheated later and eaten as classic Yakisoba). To finish, top everything with mayonnaise , sprinkle with Aonori and then place some of the chopped beni shoga in the centre. Done – Itadakimasu!

Of course, there are plenty of other dishes that go really well with this recipe for the whole family! Here you’ll find my favourite recipe ideas from Japan: