Yakisoba Pan (Yakisoba Dog)
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
8
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Calories
291 kcal
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Course
Main Course, Snacks
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Cuisine
Japanese
Yakisoba Pan (Yakisoba Dog)
Description
This recipe for Yakisoba Pan starts with buttering soft hot dog buns to provide moisture resistance and a rich flavor. The yakisoba noodles are cooked in a skillet with neutral oil and flavored with Worcestershire and oyster sauces, lending the noodles a tangy, savory, and mildly sweet taste profile characteristic of yakisoba. Once cooked, the noodles are chopped and stuffed into the buns, making a satisfying sandwich with soft bread and savory filling.
The sandwich is topped with aonori, a dried green seaweed powder that adds an umami aroma, and beni shoga, Japanese pickled ginger that contributes bright acidity and crunch. Optionally, Kewpie mayonnaise and additional yakisoba sauce can be drizzled for creaminess and extra flavor complexity. This handheld snack balances textures and flavors, making it familiar yet distinctive in Japanese fast-food culture.
If not eaten immediately, the sandwich can be wrapped with plastic wrap to keep fresh. Side-split buns can also be used as an alternative to top-split hot dog buns.
Ingredients
- 8 hot dog buns
- butter (for the buns)
- 1 Tbsp neutral oil
- 11 oz yakisoba noodles (2 5.5-oz packages)
- 4 Tbsp Worcestershire sauce
- 1 Tbsp oyster sauce
- aonori to serve, dried green laver seaweed
- pickled red ginger to serve, aka beni shoga or kizami beni shoga
- mayonnaise to serve; optional, Japanese Kewpie
Instructions
- Gather all the ingredients.
- Make a slit on top (or side) of 8 hot dog buns and spread butter (it will act as water-resistant).
- Cut 11 oz yakisoba noodles in half.
- Heat 1 Tbsp neutral oil in a large frying pan or cast iron skillet and cook yakisoba noodles while loosening it up.
- Season the noodles with 4 Tbsp Worcestershire sauce and 1 Tbsp oyster sauce. Mix all together and remove from the heat.
- Stuff the bread with the yakisoba noodles. Sprinkle aonori (dried green laver seaweed) and put a little bit of pickled red ginger (beni shoga or kizami beni shoga) in the center. Optionally, you can drizzle the top with Japanese Kewpie mayonnaise and Yakisoba sauce, if you‘d like. If you don’t eat it right away, wrap the sandwich with plastic wrap.
- You can use side-split hot dog buns, too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 365mg | 15% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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