Name: Clam and Green Onion Yakisoba
Cuisine: 中華
Ingredients: 2 portions thin Chinese noodles (Hong Kong style); 250g frozen shelled clams (with their juices); Green onions to taste (cut into 3cm lengths); 1 tbsp ginger; 150g water; 1 tbsp sake; 1/2 tsp sugar; 1/2 tbsp oyster sauce; 1 tbsp ishiri (squid fish sauce); A pinch of pepper; 1 spoonful premium Chinese seasoning paste (Chuka-jan); 2 pinches salt (for seasoning noodles); A splash of soy sauce (for seasoning noodles); 2 tbsp grapeseed oil (for frying noodles); 1 tsp oil (for stir-frying ginger); A splash of oil (to prevent noodles from sticking)

About "Clam and Green Onion Yakisoba"

This is a professional-grade yakisoba recipe featuring frozen shelled clams and green onions. The key is boiling the noodles, shocking them in cold water, seasoning them, and pan-frying them until crispy on both sides. Adding "ishiri" (squid fish sauce) enhances the clam flavor, creating a deep richness that makes you forget they were frozen. Finally, returning the noodles to the pan to absorb the flavorful broth ensures a moist and delicious finish.

Introduction to 菰田欣也の中華教えちゃいます‼︎ →

Tips for Making "Clam and Green Onion Yakisoba"

Ingredients
- Using frozen shelled clams with their juices saves the hassle of shells while preserving all the umami.
Ingredients
- Using green onions with their green parts adds a vibrant, appetizing color to the dish.
Noodle Prep
- Boiling noodles too long ruins their texture; drain them in a colander as soon as the water boils.
Noodle Prep
- Shocking the boiled noodles in cold water stops the cooking process and removes any raw noodle odor.
Noodle Prep
- Press the noodles firmly with your hands after shocking to drain excess water thoroughly.
Noodle Seasoning
- Season the noodles with salt (one pinch per portion) and a splash of soy sauce for a savory aroma when fried.
Noodle Prep
- Drizzle a little oil over the seasoned noodles to prevent them from sticking together while they sit.
Heat Control
- Pan-fry the noodles on both sides using 2 tbsp of grapeseed oil. A dry, rustling sound when moving the pan indicates they are ready.
Sauce Seasoning
- Adding ishiri (squid fish sauce) significantly boosts the umami of frozen clams, creating a deep richness.
Heat Control
- Clams will shrink and toughen if overcooked, so finish the stir-fry quickly over high heat.
Finishing
- Return the fried noodles to the pan and toss so they fully absorb the umami-rich clam broth before plating.

Ingredients for "Clam and Green Onion Yakisoba"

16 items

* Tap ingredient names to find on Amazon

2portions thin Chinese noodles (Hong Kong style)
250gfrozen shelled clams (with their juices)
Greenonions to taste (cut into 3cm lengths)
1tbsp ginger
150gwater
1tbsp sake
1/2tsp sugar
1/2tbsp oyster sauce
1tbsp ishiri (squid fish sauce)
Apinch of pepper
1spoonful premium Chinese seasoning paste (Chuka-jan)
2pinches salt (for seasoning noodles)
Asplash of soy sauce (for seasoning noodles)
2tbsp grapeseed oil (for frying noodles)
1tsp oil (for stir-frying ginger)
Asplash of oil (to prevent noodles from sticking)

How to Make "Clam and Green Onion Yakisoba"

1
Cut the green onions into 3cm lengths.
2
Bring water to a boil in a pan, add the noodles, and boil while loosening them. Ensure there are no clumps, and drain them in a colander as soon as the water comes to a rolling boil over high heat.
3
Immediately shock the boiled noodles in cold water to cool them completely and remove any raw noodle odor.
4
Press the cooled noodles firmly with your hands to drain excess water.
5
Add 2 pinches of salt and a splash of soy sauce to the drained noodles, mixing well to season. Drizzle with a small amount of oil to prevent them from sticking together.
6
Heat 2 tbsp of grapeseed oil in a pan, spread the noodles out, and pan-fry both sides thoroughly. When you move the pan and hear a dry, rustling sound, they are perfectly fried. Transfer them to a plate.
7
Turn off the heat on the same pan, add 1 tbsp of ginger and 1 tsp of oil, then turn the heat back on to release the aroma.
8
Add 250g of frozen clams with their juices, along with 150g of water, 1 tbsp of sake, 1/2 tsp of sugar, 1/2 tbsp of oyster sauce, 1 tbsp of ishiri, a pinch of pepper, and 1 spoonful of premium Chinese seasoning paste.
9
Once the broth comes to a boil, add plenty of the cut green onions.
10
Return the pan-fried noodles to the pan. Stir-fry quickly to let the noodles absorb the umami-rich clam broth, evaporating the excess moisture.
11
Plate the noodles, top with plenty of the clam and green onion mixture, and serve.

Detailed Commentary on "Clam and Green Onion Yakisoba"

* Content organized by topics from the video.

Our Passion for Yakisoba and Why It's Loved

To all the yakisoba fans out there, thank you for waiting! Yakisoba videos on Kurashiru get a lot of views, probably because classic sauce yakisoba is so easy to make and universally loved. Whenever I visit Hong Kong, I always crave their style of pan-fried noodles—they are truly delicious. Today, we're going to make a slightly more authentic, professional-style version using thin noodles. While you can adapt this recipe with standard store-bought yakisoba noodles, there's actually a specific brand sold at "Niku no Hanamasa" (around 200 yen for a 3-pack) that is incredibly chewy and delicious when cooked with lots of vegetables. My staff members, Watanabe and Osada, love it so much that we actually had it for our staff meal yesterday! Today, we'll be making a seasonal twist on yakisoba using delicious clams.

Why We Use Frozen Clams & Prepping the Onions

Clams are often associated with spring clam-digging, but using fresh, in-shell clams can be tricky due to sand, and they can be annoying to eat. To keep things simple and delicious, we are using 250g of frozen shelled clams, along with all of their juices. For the vegetables, we'll use green onions, cutting them into 3cm lengths. While white leeks are commonly used in yakisoba, we are using green onions today because the vibrant green parts make the dish look much more appetizing. Green onion prices skyrocketed a while ago, but they've finally settled down. Vegetable prices fluctuate easily with the weather, so it's nice when they become affordable again. We'll combine these green onions, frozen clams, and thin noodles similar to the Hong Kong-style noodles we use at our restaurant.

Boiling and Shocking Noodles for Perfect Texture

Now, let's prep the noodles. Bring water to a boil in a pan and drop the noodles right in. While Chinese noodles are sometimes steamed in a bamboo steamer, boiling them for too long will make them mushy and ruin their texture. Gently loosen the noodles in the water to ensure they don't clump, and as soon as the water comes to a rolling boil over high heat, drain them in a colander. Once drained, immediately shock them in cold water. This not only stops the cooking process but also plays a crucial role in removing any raw noodle odor. After cooling, press them firmly with your hands to drain as much water as possible. Taking the time to do these steps carefully will dramatically improve the final texture of your yakisoba.

Seasoning and Pan-Frying Noodles Until Crispy

Next, we'll season the drained noodles. If the noodles themselves lack flavor, the final dish won't taste as good. Sprinkle one pinch of salt per portion (so two pinches for our two portions). Drizzle a splash of soy sauce for a savory aroma when fried, and mix thoroughly. These noodles have a firm texture and don't get soggy easily; I used to love using them for Dan Dan noodles when I was younger. Once mixed, drizzle with a little oil to prevent them from sticking together while they sit. Next, heat about 2 tbsp of grapeseed oil in a pan, spread the noodles out, and pan-fry both sides. After frying for a bit, flip them over to reveal a beautiful golden color. When you move the pan and hear a dry, rustling sound, it means they are perfectly fried. Transfer them to a plate for now.

Making the Umami Clam Sauce with Ishiri

Once the noodles are set aside, we'll make the sauce and toppings in the same pan. With the heat off, add 1 tbsp of ginger and 1 tsp of oil, then turn on the heat and sauté slightly to release the aroma. Add all 250g of the frozen clams along with their juices. Then, add 150g of water, 1 tbsp of sake, 1/2 tsp of sugar, and 1/2 tbsp of oyster sauce. Now, for the key ingredient: add 1 tbsp of "ishiri" (squid fish sauce). Frozen clams can sometimes lack the deep umami of fresh ones, but adding ishiri dramatically enhances their natural flavor. Shake in some pepper and add about 1 spoonful of our premium Chinese seasoning paste (which is available through Shinagawa City's hometown tax program!). Once the broth comes to a boil, toss in a generous amount of the cut green onions.

The Final Toss: Absorbing the Rich Broth

After adding the green onions, return the pan-fried noodles to the pan. Now, we'll stir-fry them so they absorb all the rich clam broth. Loosen the noodles, toss them with the sauce, and evaporate the excess moisture over high heat. Clams can shrink and toughen if overcooked, so the trick is to finish this step quickly. Plate the noodles and top them with a generous amount of the clam and onion mixture to complete your Clam Yakisoba. Making it loaded with toppings—way more than you'd get at a restaurant—is the best part of home cooking! When you take a bite, the aroma and umami of the clams are incredibly intense. The noodles are perfectly moist from absorbing the broth, with no dryness at all. Thanks to the ishiri, it has a deep richness that makes it hard to believe we used frozen clams. The plump clams and sweet green onions are a match made in heaven.

About 菰田欣也の中華教えちゃいます‼︎

TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール