Yakisoba sauce is usually a mixture of soy sauce, Worcestershire sauce, ketchup, oyster sauce and sugar. My guess is that was either a premixed soy-Worcestershire-oyster sauce combo they added ketchup to, or they omitted multiple ingredients. At the end, it looks like pickled ginger and aonori.
Tonkatsu sauce. It's a mix of ketchup, japanese soy sauce, japanese worcestershire sauce (less sour), oyster sauce and sugar. However, I think it tastes just fine with western worcestershire sauce, and I replace soy sauce with tamari (gluten-free soy sauce).
I'm not sure if it's contextual and people are answering what kind of sauce the cook is using, but I think the seasoning may be white pepper. I'm not 100% sure, though
I think a wok is much easier to clean. Anyone who’s splashed boiling hot oil on their arm from a grill brick hitting a corner and splattering can attest. It’s more heat distribution. A wok concentrates and dissipates heat extremely quickly. The flat top is more consistent and easier controlled. Any cool knows where the hot and cold spots are on their flat top and they can adjust them as needed.
pork is safe to be eaten raw nowadays, it stems back to the 50s when cattle were not treated as well that the norm became to overcook pork, despite this that pork is not undercooked they are such thing pieces it is done in a few seconds it just isnt as crispy as you're used to
He can probably skip the salt. The bacon and soya sauce should be enough for that small quality. And maybe cook the bacon a bit longer. I know i would.
A charred surface doesn’t necessarily mean that it’s dirty. The teppan is also tempered differently from other metals, it’s just like how traditional woks look ‘dirty’ sometimes because of discolouration but really it’s just about the metal. I’m sure that these professional clean their equipment well at the end of the day to ensure proper hygiene and safety standards 🙂
@@cassatruopia Thanks for that detail but no wok have i see like that/the charred surface that u speak of is actually dirty and needs a good scrub. i say unhygenic when i know it is unhygenic. cleaning can be a tough job but when it comes to cooking the utensils the tools need to be super clean
@@praveensailor I'm a prof cook. Those onions are carmelizing... the sugars are being released and that charring causes the discolorization on the flat top. This IS NOT dirt. You need to relax. It's clear you don't know your way around a working kitchen nor of basic cooking chemistry. Out of the kitchen with you.
Yakisoba noodles with Shichimi Togarashi Chili pepper was my favorite dish when i lived in Iwakuni, Japan.
Awesome video! ✌️ ❤️
this is one of my favorite in japan
I like Japanese foods.. I missed it. Alona ex
Where do we find the ingredients used.. like what kind of sauce was that!
What is the dry spice he was using ?
What is the powder and the liquid that he's putting in?
Anyone know what kind of seasoning is being used on the noodles? Looks delicious!! 😍
Yakisoba sauce is usually a mixture of soy sauce, Worcestershire sauce, ketchup, oyster sauce and sugar. My guess is that was either a premixed soy-Worcestershire-oyster sauce combo they added ketchup to, or they omitted multiple ingredients.
At the end, it looks like pickled ginger and aonori.
Tonkatsu sauce. It's a mix of ketchup, japanese soy sauce, japanese worcestershire sauce (less sour), oyster sauce and sugar.
However, I think it tastes just fine with western worcestershire sauce, and I replace soy sauce with tamari (gluten-free soy sauce).
I'm not sure if it's contextual and people are answering what kind of sauce the cook is using, but I think the seasoning may be white pepper. I'm not 100% sure, though
Whats the Name of the sauce?
is that salt being used over and over?
I miss Japan.. When this whole "End of the world " stuff is over I'll try this. Can ramen noodles be used as a substitute?
Sure they can! In a pinch, one could also substitute spaghetti!
Wow! Looks so delicious and yummy!! I also featured the cooking of Yakisoba in the street. You will definitely like it. 👈
What was the jar of spice he kept using ?
Why no other comments?!?!?!
They Are Just Admiring The Beauty
Llevo tiempo sin ver una plancha con tanta mierda.
I think a wok makes more sense. The grill is only easier to clean. Just my take.
I think a wok is much easier to clean. Anyone who’s splashed boiling hot oil on their arm from a grill brick hitting a corner and splattering can attest.
It’s more heat distribution. A wok concentrates and dissipates heat extremely quickly. The flat top is more consistent and easier controlled. Any cool knows where the hot and cold spots are on their flat top and they can adjust them as needed.
Looks delicious, I'm somewhat concerned, however, about the undercooked bacon.
pork is safe to be eaten raw nowadays, it stems back to the 50s when cattle were not treated as well that the norm became to overcook pork, despite this that pork is not undercooked they are such thing pieces it is done in a few seconds it just isnt as crispy as you're used to
It's literally paper thin he didn't use knife for cutting it. Plus, most meat like those are cured and smoked.
He cooked the pork belly, which was as thin as bacon, for the entire time. No way thats undercooked imo
@@derke123 Raw? 😵
@@derke123 nope ..
He can probably skip the salt. The bacon and soya sauce should be enough for that small quality. And maybe cook the bacon a bit longer. I know i would.
It's not bacon but rather uncured, unsmoked pork belly. It needs the salt.
@@JohnKolendaHOU ahhh
the surface he is making on is so dirty.. needs good scrubbing
A charred surface doesn’t necessarily mean that it’s dirty. The teppan is also tempered differently from other metals, it’s just like how traditional woks look ‘dirty’ sometimes because of discolouration but really it’s just about the metal. I’m sure that these professional clean their equipment well at the end of the day to ensure proper hygiene and safety standards 🙂
@@cassatruopia Thanks for that detail but no wok have i see like that/the charred surface that u speak of is actually dirty and needs a good scrub. i say unhygenic when i know it is unhygenic. cleaning can be a tough job but when it comes to cooking the utensils the tools need to be super clean
that's what GW Bush said before moving in to the white house after the clintongs left.
@@praveensailor I'm a prof cook. Those onions are carmelizing... the sugars are being released and that charring causes the discolorization on the flat top. This IS NOT dirt. You need to relax. It's clear you don't know your way around a working kitchen nor of basic cooking chemistry. Out of the kitchen with you.
@Ells Bells what was the dry spice they used in the beginning . White pepper ?
um...m Shoyu Aroma😋