How to cook Yakisoba / Fried Noodle with an omelet *Omusoba

[@noctilumina]

Every time Yuya-san cooks Green Onion: My time has come

[@Longlius]

Never underestimate the humble green onion.

[@DrZatan]

Green Onion: Ho, so you approach me Yuya !

[@imlimolli6819]

@@DrZatan 😂😂😂

[@klappstuhlklapptimmer]

Msg? Uncle Roger would be proud of you🤣

[@gaiachaos2000]

Big green veggie: leek（ねぎ） Slender green veggie: chives（にら）

[@Quichestix]

Garlic chives ✌🏻

[@teh_copbine5081]

You know it's gonna be a great dish when the ingredients are sent flying during cooking!

[@bayanyan1856]

I have now started referring to things in the kitchen as "boy"

[@firecracker739]

“A bit touch of MSG” Is gonna be my Asian version of “A bit of olive oil”.

[@N1120A]

Only no calories!

[@loganpriest6029]

I love it how it's mostly used in Chinese and south East Asian cooking, even though it was invented by the Japanese

[@fabiolas.mattei3090]

Yuya-san is cooking Yakisoba and with a dash of MSG? I've never clicked so fast on a video.

[@panjinurfadillah2489]

Fuiyoh Yakisoba MSG

[@jordanchildress7206]

I watch these every night before bed and it always makes me feel the need to go eat lol why do I do this?

[@calliewright3128]

Looks like the thin green vegetable is chive maybe? Looks delicious as always x

[@jakeedin1318]

That was a great video. In your next video. Could you take some time to explain your oil canister and how you use it? You and I prep in the same way. Everything by the sink. When done sweep everything in the sink, bag it then wash the sink. Easy.

[@paulscott56]

I have just made this for my children, who are very picky eaters. Both of them LOVED it, and this will now be a weekly meal for us! Cheap and quick to make, it is ideal! Thank you!

[@PaulCabana]

In 1980 my father was transferred back to the United States, we had been living on Yokota AB for 4 years at the time. One of the strongest memories of my time in Japan was the last day I was there. As a 7 year old boy I was very hungry, and my parents bought me some Yakisoba at a street vendor while waiting for a taxi to take us to the airport. I continue to search for a Yakisoba dish that captures my memories of the taste of that street food vendor's dish, and I haven't yet found it. I look forward to trying to make yours!

[@GothicKin]

For people who want to try and enhance it, here's a few tips. Render the pork fat at low heat and then remove the excess, set the pork aside, in the pan now also on low heat fry the garlic with vegetable oil until it takes a gold hue then add back the pork and you can do the rest as Yuya did. This is because pork fat at high temperature becomes bitter and so does garlic when it starts to brown.

[@sasugamegami5113]

If you are watching this while very hungry, really hits different

[@miorhalif9186]

Idk why but i love it when he says sauce like ‘sows’

[@souryadeeplikesyoutube8028]

Fan from India. Thank you bro for showing me the tasty side of Japanese culture. Take love.

[@AKsevenFOUR]

I made this for my family following your recipe. At first they thought it was strange with the omelette and sauces (we are westerners), but once they tasted it they said it was the best Japenese dish I have made so far. I added some Wolstershire Sauce and Carrots. Thanks, I absolutely loved it.

[@panzerkampfwagen3847]

it's amazing what you can do in such a small space. Back at my parents home, I was used to the big kitchen and then I moved out for a little bit in an apartment that had a small kitchen like yours and had a really difficult time cooking for myself but then I got used to it and eventually really liked it since everything is just at arms reach. I moved back home again and now I'm complaining why everything has to be in cupboards and drawers. You're a pro at cooking, Yuya! Great video as always.

[@MaverickRiou]

The thin green onion looks like either scallions or chives. Both are good.

[@antoniaweber8074]

as far as i know from other cooking chanels they are called garlic chives in english

[@aford11111]

In Australia the skinny green onion is called Spring Onion. Thanks so much for sharing this recipe. It looks yum 😋

[@rainnchen9632]

He just grabs the noodles from the pan and eats it with his hand...power move lol

[@loganpriest6029]

Yuya-san, you're very skilled and great at what you do. Love Japanese food and culture, the best.

[@collinmonette7467]

The plate presentation at the end looked great! I'm thinking I'll give this a whirl.

[@Philson]

Yakisoba is my #1 favourite dish.

[@ari-etta]

Thank you for putting the ingredients in your description. I went from thinking I don´t have any of the ingredients to make that, to I have everything in the kitchen when reading the list. I went from watching you cook to cook-a-long with you. That was so much fun. Let's do that again. Tasted great too. I can recommend doing that to everyone. Now, I am a bit of a geek when it comes to ingredients, I have a lot of herbs and spices., but maybe not everyone has. So maybe give a teaser about what you are going to cook in your next vid.

[@loops1316]

oh I love yakisoba! Chicken, Shrimp, Seafood, really what ever it is so good.

[@roninkoans6065]

That looks incredible, I can't wait to try to make it.

[@olivialambert4124]

Yakisoba is my absolute favourite meal, I'm very pleased its so easy to do. The ingredients look incredibly easy to get here too, looks like I'll be eating a lot more Yakisoba now. Also congratulations on your channel progress, I can't remember when I last saw a channel grow this quickly so early on.

[@alvinilluvia4511]

I want to try yakisoba ): Greetings from Philippines!

[@msusana2003]

I wonder if I can find these yakisoba noddles where I live... i should look for them.. Thank you for easy recipe

[@clion520]

I like that you seemed to have an honest review of the taste afterwards. Thanks for the recipe I look forward to making this soon

[@DOVETTE7777]

YUYA, THE LONG SKINNY ONIONS ARE CALLED GREEN SPRING ONIONS. YOUR YAKISOBA LOOKS DELICIOUS & APPETIZING!! THANK YOU FOR THE VIDEO. I HAVE BEEN WANTING TO MAKE THIS FOR MY GRANDKIDS, SO NOW I KNOW WHAT TO DO. GOD BLESS YOU!!👍👍👍👍👍😁😁😁😁😁

[@shielacasiple9142]

I like how he put back the flying ingredients 😂😂 it's me hating any waste food 😋

[@dragoon4530]

All these ingredients are pretty common in the US. It looks delicious as always! Because winter is approaching I think It would be fun to learn some hotpot dishes, though I'm sure you would have a hard time eating one by yourself.

[@BarberTeacher]

Here in the Southern US... Leeks are very large. Spring onions or green onions are less than 1 inch in diameter, and the skinny ones are Chives.

[@EthanBSide]

Found you from Roger, but subscribed as your English is excellent and you engage/interact with your subscribers. And Awesome food!! Domo!

[@adamgardner3768]

I just ate, but watching this made me Hungry all over again hah! Looks so damn tasty. Great video!

[@MrTobi013]

I came to your videos thanks to Uncle Roger and I'm so glad he introduced me to you! I love your content and all the new things I'm learning from you! :D

[@brendanclothier4072]

In Australia we call the skinny green onion "spring onion" and they are easier to find than the big ones. I really enjoyed watching you cook this. As you mentioned I have seen it in many anime. I think I am going to try and make this recipe. Hopefully it looks as good as yours does

[@elasticater8429]

Greetings from the UK! Love your content and look forward to trying some of your recipes soon - wish me luck!

[@michaelbroska3144]

Your videos are great to see. I cannot get enough!!!

[@tung93i]

Hi, Yuya. Love your channel 😍 Learned a lot about Japanese culture and food. Keep it up!

[@yuanchiwang]

I shouldn't watch this in the midnight and now I'm hungry🤤

[@meliodas6942]

My dad and I used spaghetti noodles for yakisoba cuz there isn't any japanese noodles where we're at but we soy sauce, beef, mushrooms, salt and pepper and some other stuff back when I was 16 or so and I gotta say it was actually really good.

[@briannasumbillo1658]

Your voice is just....so soothing. It truly is 🥰

[@oscarschell9834]

I love watching you cook.. looks easy but not that simple. Decent cooking.

[@foodogslove2588]

Wonderful recipe, wonderful food.....you’re the man! 👍🏼😊🇯🇵

[@johnjaemarried9863]

I love your energy!!!!! I’m binge watching your videos!! 🥰

[@MISSAJCVCV]

omg... I think my tummy just growled... this is torture i need to go ASAP to Japan to get my tummy happy and my house decor

[@alicepamei5947]

Amazing u cooked so neatly 🤗🤗 usually I get frustrated cooking in tiny kitchen u did so well 😎 Tys for sharing ur recipe 👍🏻

[@adamconfue3685]

Also from the UK love the video's. I really enjoy how insightful you are

[@eventhorizon7267]

i did this and it tast amazing thank you very much for this and can you plz continue like this i like that even you don't know some ingredients it made me think that ok tjis should be good with any thing i used chilipaste to spice it up and used carrots and half a onion and leeks it came out amazing any one who read this just try it tast fuxking amazing 😍😍😍

[@poliacost1001]

Yuya I won't be able to do diet if I watch your videos. I get so hungry!!! 🤣

[@YuyaNipponess]

Poli~! Did you know this Yakisoba? Or Yakisoba-pan (yakisoba bread)? I bet you knew it coz you are an "Otaku~"

[@poliacost1001]

@@YuyaNipponess hahahahaha I love it, actually the one that I always saw in animes and just taste it recently because is not popular in china are the Okonomiyaki that you also did not so long ago . A girl here started to make "taco-yaki" mix of mexican/japanese ^-^

[@YuyaNipponess]

Ooohhh! I'll take that idea. Make a Mexican friend here and make Taco-yaki videos~!!!

[@TheKindredCollection]

What kind of mushrooms are those? I've been looking for them and don't know what they're called!

[@arielzarate5969]

Imagine if Yuya-san is your roommate... How awesome life would be with those delicious food?

[@-hit6570]

I'm new in this channel while searching for Japanese Cooking, this is easy to learn actually and most of ingredients already beem in my house! Thanks Yuya-san!

[@DrustVG]

Hi Yuya-san. I wanted to thank you for this recipe. I have no experince cooking, but your video made me want to try this yakisoba, and it was half-decent! I had problems with the noodles sticking to the wok (I had nothing more to use) and the tossing, but the taste was pretty good with the sauce. I'm excited to keep testing your recipes and learn more about japanese food. Greetings from Colombia!

[@laurencedominguez2826]

Me: I can do this, this is easy *Just 1 minute after started cooking* Me: I'll just buy an instant noodle

[@diesel1464]

In my country there are many Japanese restaurant serving Yakisoba, but I've never had the one I used to eat in Tokyo (I used to live there 4.5 years) There's just something missing.. and I dont know what that is... Your Yakisoba looks so delicious, Yuya. I bet your neighbors always looking forward to your cooking with all those wok noises you make 😂

[@chongqingpotato]

Growing up as a Chinese, we used woks for all kinds of cooking, but a traditional wok needs to be treated or seasoned before it can be properly used, much like cast iron pans. Meaning you have to heat it up really high with fire first, and cure the steel by using fatty meats. If a wok is properly seasoned, it could compete with any kind of non-stick pan even without adding oil.

[@karyllemaesevilla5863]

when japanese says "cheap" i didn't expect it to be cheap HAHAHA here in PH, in only 100 yen you can buy 3-6 instanoods HAHAHA but love your video always!

[@dukunaliminangkabau4619]

Oh yeah finally we got a yakisoba noodles recipe....

[@ArturVeralius]

This looks lovely, I've been curious about a recipe for a while. The process was a joy, thank you for sharing. Followed you here from your reaction video to Roger on Jamie Oliver; I'm glad I looked into the channel!

[@marrionjames5516]

Yuya-san. Domo Arigatou for all cooking videos you have and cannot wait to make my own. I just recently moved to Japan and learning the language so far and I need to learn writing/reading as well since if i try to buy ingredients i just look stupid flashing my phone while google translates it

[@nozzlepie]

Here in the UK the small one is a spring onion, and the big one a leek. Though leeks are often thicker than that. I think spring onions are called scallions in the US though.

[@scottm121]

And yet again you have made me very hungry.. thankyou !

[@Saturinus]

I just tried doing this, and うまくなった！^_^ Even though I had never even cooked pork belly before. The ingredients I could find were: some kind of pork, probably pork belly salt pepper fresh raamen (because there was no fresh soba) garlic powder carrots spring onions or something okonomi sauce soy sauce allround spice (instead of MSG)

[@spacecase7566]

I’m going to try making this today since I have all the ingredients! Thanks Yuya.

[@malnbo]

Very cool! I once tried it right after seeing one episode of "Welcome to Demon School Iruma-kun" (anime) - it was good but it didn't look half as nice as yours did. I might try again now. Merry Christmas from Sweden!

[@paecpc]

The first vegetable that you were holding are chives, I like the fact you showed us you added the soya sauce the second time to enhance the taste, at least we know how much to use, thanks 😊

[@yukinekusakabe282]

Thank you for making this Yuya! Yakisoba has been on my list of foods to make for a while, and I learned a lot of really cool cooking techniques watching this! The dish itself looks amazing too

[@coolCoNnOr1999]

In the UK the skinny leeks you have are called Welsh onion. It is like a mix between a leek and spring onion. They are not sold everywhere in the UK though

[@montaz741]

I gonna try to cook this for my parents

[@justinwright6448]

Made it tonight. Didn't see oyster sauce so substituted it for hoisin sauce but it turned out great.

[@jimcour291]

looks fantastic and so easy!! You are the Master

[@rodthacker7458]

I have just started watching your videos. I must say that they are very well done. I congratulate you on this enterprise. I have been looking into your website and your beautiful handicrafts. I look forward to purchasing some of those fantastic items. Thank you for all of your hard work and efforts. I think your family should be very proud of you. May good fortune be upon you and your family always!

[@rodthacker7458]

Thank you for reading!

[@rodthacker7458]

Thank you for reading!

[@kestrel16c32]

It's nice to see your channel growing as it has been in the last weeks. You could make it far.

[@PhycoKrusk]

Reminder to Americans: If you can't find thin-sliced pork belly, you can use bacon instead. Add less salt if you use bacon or the yakisoba will be too salty. You can use Worcestershire sauce instead of oyster sauce, but the flavor will be different (Worcestershire sauce is more sour and oyster sauce is more umami). Japanese style ketchup is a little more sweet than American ketchup, so you may need to adjust the amount of sugar. Japanese mayonnaise is more umami than American mayonnaise, so you should try some on the side before you put it on top to make sure you like it. (Most Japanese markets in America sell ketchup and mayonnaise, so you may be able to find the real thing too). The yakisoba sauce that Yuya-san makes here is very similar to okonomiyaki sauce (yakisoba sauce is made with soy sauce; okonomiyaki sauce is made with Worcestershire sauce), so you can use one or the other depending on which one you like more. If you make your own, remember than Japanese Worcestershire sauce is more mild than American or English Worcestershire sauce, so you should make a little bit ahead of time to see if you like it or if you need to adjust the recipe. Don't be afraid of cooking! Anybody can cook as long as they aren't afraid. If you don't believe me, ask Yuya-san. He'll tell you.

[@lebinyu4163]

According to my taste of Asian food, I think the green leek looking vegetable Yuya-san used is called Chinese chives or garlic chives, which is commonly used to make chive/egg dumpling filling. It looks very similar to leek, but taste totally different.

[@lebinyu4163]

At least, I don't think the taste of leek I got in Europe go along well with Yakisaba.

[@amandavasquez1091]

Another dish I need to try. Looks delicious

[@lovelyzorah6722]

Like mee goreng in Malaysia...simple cooking...good job😉😘😉

[@bellale-shamalamadingdong418]

Learning to cook from a cute guy, Sunday well spent XD

[@mattaku9430]

This is a nice recipy, the ones i saw previously involved chicken and many other ingredients that are hard to cook for me

[@jerkopusthefirst2926]

I was just thinking about what to make for lunch tomorrow and then I saw this

[@scotttan881]

Oh yes , i am sure yuya is better in diner based dishes ,wok , not sushi knifes Well done

[@genesesurlanda1071]

awww, its so satisfying to watch

[@kimberly4073]

I will try making this one. Thank you Yuya-san ❤️ New subscriber here.

[@NanicaS]

I am always watching your videos. If I see a new one I watch. Priorities. Great video. Btw Leek is much bigger than normal spring onions.

[@JoaoGabriel-lz3wp]

It's funny because here in Brazil we call the tiny green onion "cebolinha", that means little onion, and the big one is "alho poró", or poró(I don't know what that means) garlic, yes, poró garlic. Garlic.

[@PsychoKinezis913]

Damn, this looks like straight from an anime! Thanks for this Yuya-san! Gonna try this now 😊

[@Ms.Mel.Creates]

Leeks in Canada are quite large - bigger than spring onions by a lot. We would call those just green onions :) some might call them scallions. Chives are very very narrow. Maybe 2-3 mm across and have a little bit of a garlic in their taste as well as onion flavour.

[@generalizedmalaise]

Looks great, I'm going to try this recipe. Thanks! Greetings from Portugal :D

[@christiandizon5786]

Looks magnificent i bet it would go well with bread

[@clarebear7007]

You make it look so simple & yummy 🙏

[@betadamon606]

I'm drooling RN.

[@julierdsjsether1540]

Wow! looks so delicious,,,im hungry now

[@TheSkeletonJr]

Those thin green onions are called Asian chives (very creative, I know haha), or even garlic chives. In Korean they are called buchu.

[@GreggBB]

What you call skinny green onions are what we see in the US as green onions. The larger ones you usually get I've never seen here in the US. The only thing I had issue with was putting in garlic first. It is easy to burn garlic which yields a very bitter tasting garlic. Your dish looked amazing though!!

[@b3derkas]

I cannot say I dislike yakisoba. It’s just that while in the US Army stationed at Camp Zama for five years it was offered way too much to me. Every Friday at our dining facility we had a choice of fish or yakisoba. It got old after awhile. Love the videos. I still miss Japan.

[@tonyvang7648]

My Asian brother from another mother I will write all your recipes down.