Last Updated on May 2, 2022 by Share My Kitchen
Experience your delicious yakisoba noodles made in a completely different way! This Japanese-style fried noodles in a hotdog bun, topped with pickled ginger is delicious and filling, perfect for lunch or as a snack!
What Is Yakisoba Pan?
Yakisoba pan (焼きそばパン), a well-loved type of bread, has a light and fluffy bun (like a hotdog bun) and is filled with delicious noodles fried in yakisoba sauce.
The bun used to make yakisoba pan is called “koppepan” (コッペパン). “Koppepan” is a combination of the word “coupe” which means “cut” in French, and “pan” which refers to “bread” in Portuguese.
Genpei Tanabe, a well-known baker, invented Koppepan. He learned how to make bread in America in the Meiji era (1868-1912), and then developed the first yeast bread-making technique in Japan during the Taisho period (1912-1926).
Where Does Yakisoba Bread Originate From
There are a lot of theories that exist about how yakisoba came about. However, the most common theory is that it originated from Tokyo’s restaurant “Nozawaya” (野澤屋).
When they were selling yakisoba as well as koppepan simultaneously in 1952, a customer requested that they put the yakisoba in bread to save time and effort. So the story goes that it became a huge success and spread all around Tokyo.
Sozai Pan/ Chori Pan
What is Sozai Pan?
Yakisoba is considered a type of “sozai pan,” but what does this mean?
“Sozai Pan” (惣菜パン) or “chori pan” can be translated literally to “stuffed bread” or “stuffed bread”. Sozai pan is usually made by stuffing soft buns or koppepan full of ingredients that are normally eaten separately.
Here are some examples of sozai-pan:
- Yakisoba pan
- Curry pan
- Corn mayonnaise pan
Japan’s bakeries are known for being creative in their sozai pan fillings. It’s great to see the creativity of Japanese sozai pan!
Yakisoba Bread Is High School Students’ Soul Food
You might have heard references to yakisoba bread if you are a fan of anime, manga, or Japanese dramas. It is often associated with high school life. It’s like the scene in which popular boys ask the girl to get some yakisoba bread with him.
Many people will claim that yakisoba bread is one of their favorite breads from their school days. Some refer to yakisoba bread as the “King of B class bread”.
It’s very popular with high school students because not only is it filling but it’s also cheap. Plus, it has double carbs.
How Do You Make Yakisoba Pan Differently From Normal Yakisoba?
There are no rules so you can put any type of yakisoba into a hot dog bun. But you need to keep in mind that there is limited space in a bun.
Yakisoba Pan usually consists of:
- Yakisoba noodles
- Pork belly
- White onion
- White cabbage
- Pickled ginger
- Bonito flakes
It will be too heavy to fit in a bun if you use all these ingredients. So you might want to remove the cabbage, bonito flakes and possibly pork and onions.
Commonly, yakisoba pan only has pickled ginger and flavored noodles. Because yakisoba is made ahead of time, the bread would become soggy from the moisture of the extra vegetables. However, you can add additional vegetables if you are eating it right away.
Also, you may use aonori (dried seaweed powder) and mayonnaise to decorate your yakisoba pan.
Is it better to eat yakisoba pan cold or warm?
Yakisoba is best served at room temperature. It is not usually refrigerated or reheated, but eaten as is.
What is the price for a yakisoba pan in Japan?
Yakisoba is quite affordable at ¥150. This is approximately $1.30 (in Feb 2022).
Where can I buy yakisoba pan?
You can buy yakisoba pans in supermarkets and convenience stores when you travel to Japan.
Make Yakisoba Pan in 20 Minutes
- ½ tbsp Oyster sauce
- ½ tbsp Soy sauce
- 1 tsp Worcestershire sauce
- ½ tsp Ketchup
- 1 tsp Sake (or white wine)
- ¼ tsp Sugar
- 1 pinch Black pepper
- ½ tsp Sesame oil
- ½ tbsp of vegetable oil or sunflower oil
- 100g (3.5oz) Fresh Chinese style wheat noodles (if using dry noodles 50g/2oz – boil them first)
- 60g (2oz) Pork Belly thinly sliced (see note)
- 1 pinch Salt and pepper
- ⅛ White onion sliced
- 2-3 Hot dog buns
- Pickled ginger (optional)
- Aonori (optional)
- Mayonnaise (optional)
- Start with making the sauce first. In a small bowl, combine 1/2 tsp oyster sauce, 1/2 tbsp soy sauce, 1 tsp Worcestershire sauce, 1/4 tsp sugar, 1 tsp sake, 1/2 tsp ketchup, 1/2 tsp sesame oil and a pinch of black pepper. Then mix thoroughly and set aside to use later.
- Place a wok or frying pan on medium heat with a drizzle of oil.
- Then add the noodles into the wok, and fry them until they are lightly crispy on both sides.
- After frying, transfer the noodles to a plate. Then add the thinly sliced pork belly to your wok. Remember to season it with salt and pepper. Cook until they’re crispy.
- Stir fry the onion slices in the wok until they reach your desired softness.
- Place the onion and meat on one side, and then add the noodles to the pan.
- Get the sauce you prepared then pour it over noodles. Mix it thoroughly.
- After the noodles are evenly coated, mix in the onions and pork belly. Fry it for another minute or so, then remove from the heat.
- For the hot dog buns, cut through the middle and spread butter on each side.
- Place the yakisoba in the bun.
- Powder some aonori (dry seaweed paste) on the noodles and place the benishoga (pickled ginger) in the middle. If you wish, you can drizzle mayonnaise on top too.
- Have a good meal!
- Unsmoked bacon can be substituted if you don’t have thinly sliced pork belly. You need 2 to 3 slices for this recipe.
- If you plan to eat it immediately, you can add more vegetables. All vegetables should be cooked after the pork. Start with the firmest ones (e.g. carrots) and the softest last (e.g. beansprouts). You should not add the noodles to the pan again until the vegetables have been cooked.
- Keep in mind that adding more ingredients can make your yakisoba bulkier and you may need to add more hot dog buns.
- It is not recommended to have additional vegetables if you are putting the yakisoba pan in a lunchbox or saving it to eat later.
- Wrap the yakisoba pan in cling wrap and consume within the next few hours.
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|Cook Time:||10 minutes|