Yakisoba Bao

Name: Yakisoba Bao
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: Asian, Japanese
Ingredients: 1 lb – pork belly, 1-in sliced; 600 g – yakisoba noodles; 8– shiitake mushrooms, sliced; 1 – onion, diced; 2 – scallions, thinly sliced; 1 cup – cabbage, julienned; 0.5 cup – carrot, julienned; 4 tbsp – worcestershire sauce; 4 tsp – oyster sauce; 4 tsp – ketchup; 2 tsp – soy sauce; 2 tsp – sugar; aonori (dried seaweed), to garnish; pickled red ginger, to garnish; salt, to taste; black pepper, to taste; 350 g – AP flour; 5 g – active dry yeast; 4 g – baking powder; 4 g – salt; 24 g – sugar; 220 g – whole milk

10 steps

Prep:2hCook:10min

I know what you're thinking.. carbs on carbs?! Trust me, this is one of the few times it works. This is my take on a classic snack that Japanese convenience stores have been selling for decades (Yakisoba in a hotdog bun).

Updated at: Thu, 17 Aug 2023 04:42:47 GMT

Ingredients

8 servings

Yakisoba

1 lbpork belly

1 in sliced

600gyakisoba noodles

1 cupcabbage

½ cupcarrot

4 Tbspworcestershire sauce

4 tspoyster sauce

4 tspketchup

2 tspsoy sauce

2 tspsugar

aonori

dried seaweed, to garnish

Baos (Makes 8)

350gAP flour

5gactive dry yeast

4gbaking powder

4gsalt

24gsugar

220gwhole milk

Instructions

Step 1

Loosen yakisoba noodles by rinsing in hot water and straining.

yakisoba noodles600g

Step 2

Make sauce by combining worcestershire, oyster sauce, ketchup, soy sauce, and sugar.

worcestershire sauce4 Tbsp

oyster sauce4 tsp

ketchup4 tsp

soy sauce2 tsp

sugar2 tsp

Step 3

In a large pan over medium heat, sear pork belly and season with salt. Once browned, add thinly sliced onions and carrots and cook until translucent (about 2 min).

pork belly1 lb

onion1

carrot½ cup

Step 4

Add thinly sliced cabbage and shiitake mushrooms and cook until soft (about 2 min). Then add noodles and toss until heated through.

cabbage1 cup

shiitake mushrooms8

Step 5

Add sauce mixture, mix. Turn off heat and add thinly sliced scallions.

scallions2

Step 6

Assembly with baos, garnish with aonori and pickled ginger.

pickled red ginger

aonori

Baos (Makes 8)

Step 7

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

whole milk220g

sugar24g

active dry yeast5g

Step 8

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

AP flour350g

salt4g

baking powder4g

Step 9

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 10

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.