Yaki Soba - DIY At Home Series
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- Опубліковано 29 вер 2024
- Yaki Soba is an incredibly easy and rewarding quick meal anyone can make at home. You'll need the basics which can be found in your local asian market usually in the frozen or cooler refrigerators. Nowadays, everything comes with the seasoning you're supposed to use so don't miss out on this great opportunity to use it and even add a touch of your own favorite season. In this recipe, we added pork; feel free to make it with shrimp, beef or just with vegetables.
If you'd like to add an additional kick, add a little soy sauce to the sides of the cooking pan while it's hot; this will bring out an extra layer of flavor to your dish.
Enjoy and let us know how your Yaki Soba turned out!
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As always, we wish to thank all of our fans for spending time here with us on UA-cam. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on UA-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
I made this, we have Asian market called 88 ranch. Good recipe and easy for inspiring confidence. I added a half a table spoon of chilly pepper.
Thank you chef hiro.
not 99 ranch?
Hiro is a Chef God! I love watching him work!
I shattered my screen trying to eat the food, it looks so delicious!
I've finally watched all of your episodes. I truly enjoyed them and started cooking Japanese/Chinese more often. Keep the videos coming, looking forward for them.
Hiroyuki Terada, thank you very much for your time and knowledge sir! I really enjoy your work shown in these videos. I see you cooking and it inspires me physically and spiritually, your skills are very prevalent and seem effortless, you are definitely a master in life!
Another beautiful recipe! Thank you Hiro
First introduced to this delicious dish at the pier 6 pub in Yokosuka Naval base, Japan. Loved it ever since.
i watch these to relax but the bad thing is that they make me hungry at 3am... lol
4am!
+Daniel Larionov Real nigga hours!
+Daniel Larionov 4:51 am D:
WoW such night many sushi
lol me too
Hppy I’ve watch this cause this is the best version so far. Didn’t realize I’m cooking yakisoba wrong all my life 🤷🏼♀️
love the sharp knife slicing...
If I pay for the meal and overnight shipping can you send me som of that?
Some **
MagicGnome Das Grammar ist nicht guten!!!!!
Aaron Luna and your German is awe full.
I love yakisoba!! I didn't realize it was so easy to make. Thanks for sharing this video. I really enjoy all your recipes.
looks beautiful and simple to make i'd love to try this.
i wish i had a personal hiro all day
Now I know how to cook yakisoba noodles. Thank you for teaching me.
Hello ,, Mr. Hiroyuki, fisrt thing i have to tell you i love every video you had on UA-cam , every time when i have little break i love to enjoy your UA-cam video , i learned a lots , as a Chinese chef . the udon you made , i think that was a little grease and the vegetable was over cooked , hopefully you dont mind i said that ,,, but honestly . i love that way you cook
if i go there i hope you'll be there so i can get this it looks so good
yea I want to try it
i love the way you cook..
so yummy ....
greetings from Greece
Wow Hiroyuki san! when i was in japan i usually buy that kind of soba in Torisen supermarket. im from the Philippines but i really love japanese food. thank you for this recipe.
it looks so yummy 😊
and he's super fast, omg 👌 thank you so much !
The way he OPENS THE PACKAGES MAN
Looks like a great way to upgrade your ramen noodles. I think I will add mushrooms as well. I love mushrooms. Take care. See ya next time! :-)
I love yakisoba!! Now I want some. It looks delish.😋😋
Thank Hiro you are a star
Looks very good.
Simply Nice .....
looks so yummy
i love mr.yakitori
Must try this!
Looks delicious ,! Thank u
Now combine it with bread and you get the Yakisoba Bread edition. Just like I see in those animes. As always, great video! :)
Very good.
Where can I buy the one u used for boiling noodle ??? It is really nice
Hiro if given the chance, would you ever visit the Philippines? ❤
That look so nice and easy to cooking I like 👌🏽😊
Delicious !
nice chef i love it ..
Omg hiro! That's perfect!
Se ve provocativo!
looks delicious!
This is one of my Fav noodles thank you so much ♥
I like how the wok has a dent in the rim from banging the ladle on it lol
KaizokuKevin i like it too. HAHHAHA xD
I make this all the time and i've never even seen this recipe Of course it's not absolutly the same but yeah!
Delicious, but personally l would have left the sachet of seasoning out, too many chemicals in it for,, loving the videos and l have tried a lot of them, thank you both
Nice dish. I'm very hungry now. ;)
But I think the food prep was quite too fast, I like the cutting parts.
Yummy
Who else want to see Hiro and the camera guy together on camera tasting what else he made , ???
Hi Hiro Can you tell my what knifes you used? I would like to bay some good japenese knife but I dont know whitch one will be perfect :-)
you should do a video on mochi for Japanese new year
is it like normal nudles? or some speial? or just time saving?
Yummyyy
Cool mate keep up the good work !!!
Greetings from India :)
RIP the the piece of pork that flew out at 5:44
When I was little, I used to think that this was called "Yucky Soba"
5:44 goodbye my friend
i like that
cant find those particular yaki soba noodles online? does someone know where to find them online or in Houston?
WHAT IS THE OIL THAT YOU USED TO FRY pork? SOYBEAN OIL OR OIL SESAME?
who loves takoyaki?!!!!!!!! i certainly do
Chicken fly lice, shrimp fly lice, combination fly lice
Id love to work under him n get the knowledge. I live in miami too
Or all Valentine's Day candy till lol!
Another beautiful recipe! Thank you Hiro
I don't know why I find it so satisfying and relaxing to watch chef Hiro cook. A true master of the kitchen!
agree, he is a joy to watch
At 5:43 one piece of pork was lost :'-(
Besides that, as always a wonderful video. Keep it up guys!
Rip
Lol
Rip pork meat
Never forget
+Kozho Guitar Who the fuck are you Chan Yan Tak, you're a child in the kitchen next to him!!!!
The slicing and dicing are my favorite parts, please don't play through them :(
Love the videos, man.
+Hiroyuki Terada - Diaries of a Master Sushi Chef muy bueno
YOURE MY HIRO!!!!!!
hahahaha
Lol👌🏿👌🏿👌🏿👌🏿✌🏻️✌🏻✌🏻✌🏻✌🏻✌🏻✌🏻yo made my day dab Mae Mae ayyyyy 😅😘😜😜😜😜😜😁😁😁😁😍😍😍😚😚
Good afternoon. :)
Yatta!
Could you be the Hiro to my good afternoon XD
Little known fact that is chef Hiroyuki's actually cutting speed. He normally just slows it down for the camera but this time he had a lot of cutting to do so he focused and went into super cutting speed mode. lol
+ShockwaveITB Instructions unclear, now have no hand.
hahah
Super speeeed mode
My heart stopped when that one piece of pork fell out of the wok
infamousian123 omg me toooo
I called dibs on that piece of pork!
omg that one pork piece was so disturbing to me
kids in Africa could of ate that
+magzire after years of the same joke, do you really still think its funny?
+magzire the continent Africa can help their citizens by themself, they are just selfish and does not give a crap.
+magzire in Africa that could have ate kids?
Jajaja
RIP to the piece of pork that flew out.
I really need to buy a Wok.
I got a nice one at Ross one time at a fraction of the prove that you would normally find one. Look around a bit.
That 1 piece of pork wanted OUT ! ahah.
I Use to play a game called Aion and in that game was a guild called " Yakisoba " Ill never forget it and only now have I seen the dish the guild members were talking about
i bet hiro is healthy as fuck.
If you eat good things, you'll be healthy.
But he must have a big belly, asian food is very fatty
Why use that pre-mixed powder from the yakisoba packaging???
probably for the beginners so they can see how it is used.
Because it's delicious???
Danny Harake it
@@ninam.6781 yeah its good stuff. With all the flavors in this dish it'd be hard to tell the difference. And not like yakisoba is a gourmet dish requiring everything from scratch. It's street food made in large quantities.
every time i gain weight i blame myself for watching hiro at midnight
you can use olive oil in a wok to make these dishes healthier. Besides the carbs, sodium, and the little fat from the butter, this is a great dish to get veggies and protein into your diet.
I actually really enjoy watching chef hiro's prep in normal speed. There's no reason to speed it up, it's part of the fun of watching a craftsman at work!
Why do I keep watching your videos so late? Is like masoquism.
A chef using almost everything prepared except some vegetables. And talking about yakisoba souce but using the powder try as seasoning. Starnge viewing for me.
I think it's about time I bought a wok... Thank you guys, I love watching your videos. :)
My pleasure! I will keep watching as long as you put out new content. Cheers!
Home gas range has only 1 ring of fire. I'd have to stir fry each ingredients separately before combine together, otherwise veggies will be too soft and mushy.
so simple and cheap, its crazy the amount of people that cant chop and throw a handful of vegetables in a pan , great work guys watched all your videos in the past few days, I love sushi, I don't think I seen you do much with duck, I would love to see some duck rolls, we all love crispy duck on pancake's, is there anything else I might like with that being my favourite food?
DR Dan
sounds amazing, using the skin as the "sea weed" seem like a sweet idea, do you know how i contact @chef?
***** the skin, OMG its heaven lol, I love peking duck, some people like it with cucumber, I just like it with spring onions, hoisin and the pancakes of course, all you can eat Chinese buffets hate me lol
DameAndThatGame
But that's Chinese...
@@DameAndThatGame It's easy to throw a handful of vegetables in a pan. You know what's not so easy though? Buying everything first, washing it, cutting it, _then_ cooking it and finally getting to eat after 10 hours and then having to wash all the dishes.
who's youtube channel is this.. the one cooking or filming?? or both as a partnership??
I wish the the Chef would have made the authentic sauce for us to learn how to make it instead of using the readymade seasoning powder
Hiro is my hero.
No, you're my hero
+Hiroyuki Terada - Diaries of a Master Sushi Chef Hiro do you have any tips on the seasoning? Which spices can you use to mix up a good seasoning yourself? Also did you have any oil in the wok before you gave the pork into it? And do you know a good book on noodlemaking? I would love to make the yaki soba completely by myself. Thank you already
Huh, I've had those yaki soba noodles before and I actually did something similar to this. The flavor was great.
Awesome stuff, love your channel. Watching Chef Hiro work is like yoga for food lovers.
Mr. hiro, after watching some of your old videos, have you ever done of how to properly season the wok?
Nooooo dont fast forward the cutting! It's the best part!
;]
Even I said this on the last video.
lol I didn't even realize they fast fowarded it. I thought that it was just Hiro's super speed cutting skills.
Sean Kile LOL.
Thank you so much for the recipe. I ate this in Okinawa and loved it. Now I can make it at home. Thank you so much. :)
5:43 a piece of pork regains freedom
Sir Hiro i am only curious, upon slicing the pork why is it the knife was in slant position?Is it your own style or there are some other reasons upon slicing the pork for stir fry recipes?Thank you Sir.
Such a quick and convenient dish. I make Yakisoba every Monday night - as Monday is the day that I am too tired to cook a big meal. It takes me 10 minutes, and means that I get enough vegetables in my diet also. I really recommend this!
Es carne ?
Can I hire you Hiro ?
every single dish you make looks Delicious & Healthy :D
Luv this series
Bruhhhhhh your videos make me so hungry!!!! 😩 keep up the good work!!
The pork hitting that hot pan just makes ya say ''Mmm...''
焼き蕎麦なのに
蕎麦粉が入ってない！
茹でてる、
炒めてる、
焼く工程が一切ない！
麺を中華鍋に焦げ付かせてる。
★★★★★★★★★★★★★★★★★★★★★★★★
日本人の感覚からすると、
パッケージの袋をまな板の上に乗せるのは衛生的ではないと思うから食べない(`･ω･´)
ONLY THING YAKI SOBA IS GOOD FOR ???? Making you HUNGRY AGAIN !!!! Here's the scenario. Have you craved a pizza so very bad but you just ate something a couple hours ago, and you are not hungry enough to finish a large pizza? No PROBLEM !!! Just have YakiSoba,,, and you will be very very hungry in 15 minutes, and you can easily finish a large pizza all by yourself !!!!!
Dang that looked good. There's absolutely no way on this big blue marble we call Earth I could ever work there as a server or chef. I couldn't help myself from taking bites from each plate.