Yakisoba Udon Dog Japan's Carb-on-Carb Hot Dog

Yakisoba Udon Pan is one of those post-World War II inventions that Japan came up with, mostly because for the first time in Japanese history, there was suddenly a lot of bread around, especially American style bread (the more industrial kind, sandwich loaves, hamburger buns, hot dog buns).

That led to a whole wave of stuffed bread recipes, from the more common stuff like cheese and ham or sausages to the less common stuff like curry, croquettes, whipped cream, and so one of those inventions was stuffing yakisoba udon, basically udon noodles stir fried in yakisoba sauce, Japanese mayo, pickled ginger, and nori seaweed, into a hot dog bun! Hahahaha genius.

If that sounds like an exaggeration of carbs inside carbs with more carbs on top… hehehe, well, that’s exactly what it is, but just like our dear Fernando Pessoa used to say about Coca-Cola, first it seems strange, then it grows on you, and it’s the same thing here, it looks odd to eat, but it’s actually delicious, so today, eheheheh, how about making some Japanese Yakisoba Udon Noodles In a Hot Dog Bun! ;D

Yakisoba Udon Dog Japan's Carb-on-Carb Hot Dog

Servings: 2
Time: 25mins
Difficulty: Normal
Rating: ★★★★★
Print

I actually get one of these from a Konbini when I'm in Japan, its fun and perfect for those days when I'm craving bread and noodles! 🙂

Ingredients

Hot Dog Buns – 2
Udon Noodles – 200g (fresh or dried)
Yakisoba Sauce – 2 to 3 Tablespoons
Mayonnaise – To taste
Nori Seaweed – Powder (Or whole, cut into strips)

Directions

Start by cooking the udon noodles according to package instructions, usually 8 to 10 minutes if dry or just 2 to 3 minutes if fresh, drain (reserve some of the cooking water) and set aside.

Add the noodles in the still-hot pan (or skillet), add the yakisoba sauce and a few tablespoons of the reserved cooking water if you think the sauce is too strong, stir well to combine everything and heat the sauce, until the noodles are flavorful and well coated with the sauce.
Open the hot dog bun and place half of the noodles inside, season with mayonnaise and powdered nori seaweed, repeat for the other bun, and that’s it, enjoy!

Notes & Tips: Unfortunately I didn’t have pickled ginger on hand, but that’s a classic condiment to add at the end, same with Japanese mayo (I used Portuguese mayo, hehehe), so use it if you’ve got it.

You can make yakisoba sauce at home, for that you’ll need 4 tablespoons of soy sauce, 2 tablespoons of Worcestershire sauce, 1 tablespoon of ketchup, 1 tablespoon of mirin (or sake), 1 teaspoon of sugar, 1 teaspoon of sesame oil, and a pinch of garlic powder, just mix it all together and that’s pretty much it, of course it needs to be heated up either before or with the noodles 😀 Oh, and you can also add a bit of heat to your taste, the classic choice is shichimi togarashi, but you can use red pepper flakes or any piri-piri sauce.

Don’t overcook the udon, since it gets tossed again in the hot pan afterward, slightly undercooking it the first time keeps it from turning mushy.

Toast the hot dog buns lightly before filling them, it helps them hold up better against the noodles and sauce and adds a nice bit of texture.

If your yakisoba sauce seems too salty or thick, that reserved noodle water is your best friend, add it a splash at a time.

This is a great way to use up leftover yakisoba or fried noodles from the night before, just reheat and put on the bread.

If you live somewhere where these ingredients aren’t easy to find, keep an eye out for Asian promotions at your local international grocery store, they often carry pretty much all of these ingredients.

This recipe for Yakisoba Udon Dog Japan’s Carb-on-Carb Hot Dog was originally created on BakeAfter.com. Esta receita de Yakisoba Udon Pan • Massa Udon Japonesa num Pão de Cachorro foi publicada em português no Iguaria.com.