Homemade Wagamama | Yakisoba Recipe Clone
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- Опубликовано: 15 мар 2023
- Wagamama is one of our favourite restaurants, i've liked attempting to make my own homemade versions of bao buns & chicken katsu curry in the past on the channel but today we try a Yakisoba which translates to fried noodle! Bao Buns recipe • Steamed Bao Buns - Tas...
You can find 100's of more fun food videos, recipe steps & ingredients, merch like books & t-shirts plus my own kitchen gadgets on my website barrylewis.net/ ... oh & If you'd like to support the channel, please consider joining our Patreon / mrbarrylewis
Chicken Katsu Curry • Chicken Katsu Curry Re...
Recipe method write-up barrylewis.net/recipe/homemad...
Ingredients list:
Yakisoba Sauce
110ml low salt soy sauce
2tsp sugar
1tsp Worcester sauce
2tbsp water
Pinch of salt (optional)
For the Yakisoba
150g Soba Noodles
1 onion, diced small
4 spring onions, chopped
Large handful of Beansprouts
100g cooked prawns (the pink ones!)
1 large chicken breast, sliced thin
½ red pepper, sliced thin, seeds removed
½ green Pepper, sliced thin, seeds removed
2 eggs, beaten
To garnish
1tbsp pink sliced pickled onions
Handful dried onions
1tsp sesame seeds, toasted
#barrylewis #recipe #wagamama 
Хобби
Recipe method write-up here with some notes / tips since making the video barrylewis.net/recipe/homemade-yakisoba/
Chicken Katsu Curry ruclips.net/video/1BsqHlLPcYA/видео.html
Noice
Barry, raw bean sprouts are notorious for e. coli food poisoning, do not eat them raw. They have to be cooked every time they’re consumed
Boston never judges you on presentation . Handsome little man .
haha yep it all goes down the same way even in a pug belly
@@mrbarrylewis amazing team work !
Worked in a wagamama for a couple years, you came pretty close in this recipe - and probably improved it 😛). wagamama uses thigh meat instead of breast meat in their yakisoba, and we cut it much smaller, which would help cook it faster too. Similarly, we only used the green part of the spring onions, because they're thinner, but cut into larger chunks. Not sure about the recipe for the sauce, the wagamama low salt seasoning, tastes more like a blend of soy sauces, and definitely wouldn't have worcestershire in it as it's also used for vegan dishes (and if you think there's a lot of salt, you should see how much sugar the rest of the sauces have!). Also if you can find it, use a mix of white and black sesame, it adds just that little bit more to the depth of flavour.
Keep up the great vids, always a blast to watch after work 💕
Yeah I personally thought he tried to cook too much in that smallish wok. He should did two batches, that way it cooks better and more of the noodles and veg get charred. That char is what makes yakisoba so good. IMO, it's not yakisoba without that wok hei (Just in case anyone is wondering what that is...Wok Hei is the chinese word for the flavour and tastes imparted by a hot wok on food during stir frying).
But to really acheive that authentic wok hei, you need an extremely hot wok/burner. it's all about that high heat flash cooking. But the kind of burners you need for that style of cooking aren't exactly common in most regular kitchens...But I've always wanted one! LOL, but I'd probably end up blowing up my house in one big fire ball if I did...
Hi could you please explain egg adding process too?
5:42 Gari is the type of pickled ginger that comes on the side with sushi, but the type of pickled ginger added to yakisoba is actually beni shouga/benishoga. gari is very thinly sliced ginger, traditionally pink but now often beige; beni shouga is like matchsticks, and a much deeper shade of magenta/red.
also those buckwheat noodles are the traditional soba noodles for zarusoba, but yakisoba is kind of a junk food, so it uses soba noodles with a lot more normal wheat and less buckwheat so that they look much more white than those noodles.
Those pickled red onions are incredibly easy to make for yourself, I always have a jar of them on the go.
Barry Deserves 1M followers let's get him there!!
I like your idea of burners at each end. Smart!
That split hob idea is great, cant wait to see who you cook with first.
Also, the soba noodles you have used here are the ones that are made with dark buckwheat.
Yakisoba uses a different type of flour and they are supposed to be white/yellow-ish. You don't use that kind of soba for yakisoba. Their taste is a bit too coarse. Yakisoba are thicker and more substantial than cheap ramen, but thinner than spaghetti. You used the type of soba you use for zarusoba or tsukesoba, not for yakisoba.
Very true, but I like the fact he tried to get authentic Soba, instead of just using instant ramen like so many people end up doing. Then again, some people like that I guess.
Always a good day when there's another video of yours. Love your work, Barry!
Thanks a bunch appreciate that!
Barry! Your creativity and energy are simply the best! Sent you tons of love!
Thanks a bunch :)
I absolutely love your videos and recipes! And your family and Boston are adorable, I look forward to every new post. Greetings from Pryor, Oklahoma in the United States. I lived in London, then Cornwall for 7 years a decade ago and miss the people and food so much!
There used to be a Wagamama in St. Louis, Missouri, but it's since gone under, and the location is now a dog cafe & boutique. So if you ever get the notion to take Boston across the pond, there you go.
I never knew I was a jar of pickled ginger!!
We had Buckwheat growing as a weed in our garden some years ago - it's a green plant, nothing like, or related to, Wheat - it's known as a 'Pseudocereal'. I dug it all out and got rid of it, before I realised what I could do with it. D'oh!
Nice to see that Boston enjoys a Prawn, too.
If you're gonna dilute the soy sauce, just buy low sodium soy sauce instead.
Looks delicious though.
Great take on it! Something incredibly satisfying about the pickled onions and ginger which wagamama have introduced to my tastebuds... I can never get enough! Even the pickled carrots are phenomenal!
I used to always have those little bottles of soy sauce, but then I started regularly cooking from scratch and such small bottles don't cut it any more! I make a lot of Asian dishes and soy sauce is a super key component, as you saw by having to dump a whole mini-bottle in for one meal.
I tried a chicken cha han for the first time recently. It's basically a big bowl of fried rice but it's amazing. You should try it if you haven't already.
Could you do a video on how to make prawn toast, it’s my fave things but it’s so expensive at my local Chinese for 4 tiny pieces so I’d love to know how to make it myself ! I saw someone do it in an air fryer making it healthier but not sure if it would be the same !
Your videos always make my day!
I love this.
Yum! Now I'm hungry 😂 great video Barry
You can just put the sesame seeds in a pan to toast them, it is how I always do it. It is seems like it would be better so you know you are not burning them...except sometimes I do that anyway.
Yeah, I think you may have burnt the sesame seeds.
It looks so absolutely appetizing!
Love to see Sorted vs Barry cook off when the kitchen is built
I'm going to have to give that a shot - it looks fab :)
I haven't been to Wagamama yet, and it's definitely on my 'to do' list this year. 😊
I share your love of bean sprouts. I'm always getting in trouble for eating the stir fry components before Dad can get them in the pan. 😇
The plans for the new kitchen sound amazing. 😊
I'm so hungry now - I could absolutely demolish that! 🍜 😂
5:49 i remember reading that _gari_ (pickled ginger) is served with sushi as a palate cleanser between courses.... if so, i doubt you could substitute with onions...
Yakisoba's the business. I make it for lunch every Monday. Why Monday? I don't know, because Mondays are grim I guess and fried noodles make everything better?
Awesome!! 🍜
Another use for the pickled onions: Mexican cooking, generally from Oaxaca.
Barry, you want to use those toasted sesame seeds sprinkled generously over hot toasted, and buttered crumpets - it's a taste sensation! Also, you could swap out the salty soy sauce for alternative soy, like coconut aminos - it's made from coconut sap and is pretty close to genuine soy sauce but with a fraction of the salt content.
You can get reduced salt soy sauce in the UK (including the brand he used).
Thanks!
It's much faster to roast the sesame seeds in a dry pan, but you have to be careful because one blink too late and they're coal.
When people say something has an "earthy taste", I assume they mean it tastes like mud, don't eat mud, it's muddy... :P
2:00 "dark soy sauce" is supposed to be a different type of soy sauce that has more color and less salt. if you're using normal soy sauce there like as opposed to "light" soy sauce, then you're using the wrong thing, but your recipe will probably turn out pretty similar, if a little saltier. dark soy sauce is a common ingredient in chinese cooking used to add a darker color without adding as much salt as regular soy sauce. it's not really used at all in japanese cooking, so whoever developed this copycat recipe is probably a student of chinese cooking.
also fyi, you added extra water at the beginning, so if you follow the recipe and simmer for the same amount of time it says, you'd end up with a thinner sauce than the recipe is trying to make
Sorted guys for the garden kitchen!!
Unlikely! There's too many of them to fit in there lol
Hi Barry, great recipe, can you please tell me where do you buy dried onions, I haven't seen them in the shops where I live. 👍
Hi Barry your cooking/baking is really good 😊
Just having fun in the kitchen, thanks, appreciate that
I wonder if it'd be possible for you to see if you can make your own furikake seasoning using stuff that's able to easily be brought in the UK? I've tried buying it in shops and such but seems like getting the seasoning itself is near impossible. Something slightly different but could be fun!
Also cookbook recommendation: Mayumu, recently released in the US, UK version coming in April. Filipino x american deserts, I've seen a couple recipies from it and they sound absolutely divine!
Looking forward to trying to make this myself and amping it up a bit, whenever I have a Yakisoba in Wagamamma's I always feel like there isn't enough flavour to it, might just be the branches I've been to though
Love wagamamas and soba noodles (making your own ones of those would be a cool video) and am off to japan later this year. Love how light but flavourful their food is 🍜
Wow that sounds awesome Alex! I'd love to head out there some day, i've heard the food is awesome, have a great time when you go!
I didn't realize toasted sesame seeds weren't sold everywhere. The regular grocery store sells them here, in the aisle with the "Asian" foods, not with the spiced.
I'd love to see you try takoyaki, if only to see Mrs B's reaction when she bites into it and there's octopus in the middle.
Stonking - Can I come and live with you Barry :D - I would love to get all the food you cook :)
of course lol
@@mrbarrylewis :D - packing my bags now!
Barry, I hate to tell you but actual Yakisoba doesn"t use soba noodles. My Japanese wife and I are sat here in absolute disbelief that this dish is called "Yakisoba", it's more like a stir-fry. Oh well, I'm glad you enjoyed the one in "Selfish" lol.
If you like Yaki soba, you should try Yaki Udon. The noodles are a bit thicker, maybe more of or a thicker sauce, but beef yaki udon is probably my favorite Japanese dish now that I don't do seafood. (A med I was on in the past completely ruined me for seafood... the smell nauseates me now. I was never really much on shellfish, but tuna melts, fish and chips, sushi/sashimi... i miss them.) There's a big Asian population here in WA state, so there are tons of teriyaki type restaurants in the area. Unfortunately, my roommate isn't frequently in the mood for Asian food (although, to be fair, she loves Mexican and I really do not).
Dude I love that pizza omg that looked so tasty
Weave? Didn’t you use it when making lattice pie crust top?
Looks good! I tried Air fryer KFC recipe, not quite kfc tasting but chicken itself was very moist. Always up to try something new! Thanks
i will be making this for sure! But just want to say don't eat Beansprouts raw as they can cause food poising unless the packet says ready to eat on them, i learnt this the hard way...
You should get a Wagamama cook book
Are you planning on having the overhead mirrors so people can see you and what is cooking at the same time?
Reminded me of the thankfully short lived medium rare chicken.
Hi there, that looks amazing!
I'm sorry if I missed it but how many servings does this amount of ingredients make?
Maybe it's in the recipe link in the pinned comment or the description.
Barry is exactly like me. Chicken katsu or yakisoba. 🎉
How much did that cost altogether?
Want some extra sweetness? Mix up 50/50 light soy sauce and mirin with a teaspoon or so of sugar for a rapid teriyaki sauce to dip your bites in first!
That sounds great, haven't used mirin much
To be fair, beansprouts are pretty god-damn lush.
I don't know what Wagamama is but when I stir fry eggs I like do them on their own first, very quickly - then you get little chunks of scrambled egg instead of the eggs making like a goopy sauce :) Still tastes fine like that but looks a lot better imo!
im lost for words ..... but the beansprouts would be better if blanched very briefly before adding them on the top at the end
You need to do a cook off against a high end chef and have Chloe as the judge
I nominate Guga!
Not sure about toasted sesame seeds, but mozzers sell roasted sesame seeds (yutaku brand) - I think Tesco do too.
Also, if you haven't already, give okonomiyaki a try. Another good opportunity to use the word weave (as in bacon weave).
Oh, the ginger would have given it such a different, wonderful taste.
I actually have the wagamama cookbook at home, but I have yet to persuade the rest of my family to let me try anything out of it.
That looks amazing and I don’t eat meat.
Awesome, well it can easily be mixed up and loaded with veggies 100% reckon some pineapple would go well in there too!
Mrs. Barry is such a lovely, classy lady.
What's that where you put down the soya sauce at 2:32 I'm sure it's a spider making it's escape from being crushed😮😮
i've never been to wagamamas, but scrambled egg is definitely not traditional in japan. maybe a fried egg on top if you're feeling crazy, but never scrambled egg mixed in. that's something they'd only do in fried rice in japan.
could have used MSG instead of salt, would have enhanced the flavours
Need to get some!
I love Yakisoba. Great video.
Aren't beansprouts dangerous if not cooked?
If your immune system is more compromised then you are more prone to getting food poisoning from them
Did I spy round handled stainless steel cutlery? I've been after a set of those for years!
That much salt how do you taste any of the food?
Oops, wrong noodles. Wagamama uses egg noodles for yakisoba (if you want it vegan you have to swap for udon. I'm not vegan, just vegetarian, but I swap for udon anyway because I prefer them).
The soba noodles you used which are mostly buckwheat aren't used in stir fried dishes, I think; they're used for noodle soups and cold dishes where the soba are dipped into a sauce.
Yakisoba dupe ‼️
I hear you have a direct line to Chef Excellence?
There’s wagamama cookbooks
Would love to try, but feel that my doctor may not allow me near the 11500 MG of sodium in that sauce. Daily allowance being 1500mg.. lol. It looks delicious though!
When making stir fry don't cook the egg into the food like that you don't get good egg texture cook the egg in the pan before you add the other stuff
How cool is that tongue
Sometimes you go too fast. No worried mate keeping up.
I'm curious why you used cooked rather than raw prawns. Heating precooked prawns often makes them overcooked and rubbery. I think you'd be better off adding raw prawns to the pan just before the noodle mixture.
Mr. Lewis. I adore you and your videos and family and channel but the point of the pickled ginger is for the ginger flavor...just because the onions were purple it is not going to give you the same flavor profile you'd have been better compromising color for ginger, the right ingredient.
i thought wagamama was just a dota 2 pro player
Barry - you mentioned getting guest chefs in when the garden kitchen is done. Please, please, please invite the Sorted guys to yours. Also, Dazza (can we deep fry this?)
Sorry, but can this actually be a dup if you are using a nio s instead of ginger? They are totally different flavor profiles.
I recently found out that the reason I’m in so much pain is soy 🙄 but I have to say if you added some edamame to this it would be perfect
When are we gonna see a Beardmeatsfood colab? hes already called you out!
I tried Wagamama a couple of times when I lived in the UK and it was so bland, inauthentic and overpriced
Wrong noodles Barry !
Too much ginger, mate.
Barry, don't eat the beansprouts raw 😳😳😳 they can give you food poisoning!
Please get induction in your studio and not more gass. Induction in better anyway and gets hotter
where can't you buy toasted sesame seeds? i buy them all the time slick