Classic Yakisoba! Next-Level Chicken and Scallion Salt Yakisoba with One Simple Trick

Overview

This is a recipe video for "Chicken and Scallion Salt Yakisoba" by Italian chef Shuichiro Masutani. By incorporating unique professional tips that are hard to think of at home—such as pre-seasoning the noodles and heating the sesame oil before use—you can elevate your homemade salt yakisoba to the next level. The chicken tenderloins are cooked with residual heat to keep them tender and moist, while the scallions are soaked in water to give them a crisp texture. Finishing with lemon and olive oil creates a refreshing and flavorful dish. This recipe makes 3 servings.

Key Tips

• Prep
  • Slice the scallions diagonally and soak them in water to make them crisp.
• Prep
  • Once the chicken tenderloins are added to the boiling water with rock salt, turn off the heat and let them sit in the residual heat for 10 to 15 minutes to keep them moist. Add the green part of the scallion as well to remove any gamey odor.
• Seasoning
  • Before searing the yakisoba noodles, add sake, soy sauce, and vegetable oil, then cook over high heat to brown them and thoroughly season the noodles themselves.
• Heat control
  • Thoroughly heat the sesame oil in a separate pan before using it to maximize its aroma.
• Finishing
  • Top the plated yakisoba with lemon and a drizzle of olive oil to add an extra layer of flavor.

* Tap ingredient names to find on Amazon

• 1scallion (sliced diagonally and soaked in water)
• 3packets yakisoba noodles
• 3chicken tenderloins (150g)
• 1lemon (cut into quarters)
• 1tbsp + 1 tsp soy sauce
• 3tbsp sake
• 3tbsp sesame oil
• Rocksalt to taste (about 1 tbsp)
• 3tbsp vegetable oil
• 1tbsp sesame seeds
• 1tbsp salt
• Oliveoil to taste

Instructions

1. 1

   Bring water to a boil in a pot, add the rock salt, and once boiling, add the chicken tenderloins and the green part of the scallion. Turn off the heat and let it sit for 10 to 15 minutes (residual heat cooking).

2. 2

   Place the yakisoba noodles in a frying pan, add sake (2 tbsp), soy sauce (1 tbsp), and vegetable oil (1 tbsp), and cook over high heat until nicely browned.

3. 3

   Remove the chicken tenderloins cooked in step 1, shred them, and place them in a bowl. Add sake (1 tbsp) and soy sauce (1 tsp), then mix.

4. 4

   In a separate frying pan from step 2, add sesame oil (3 tbsp) and heat it thoroughly.

5. 5

   Drain the soaked scallions and add them to the bowl from step 3. Add the hot sesame oil from step 4 and salt, then mix well.

6. 6

   Plate the yakisoba noodles from step 2 and top with the mixture from step 5. Garnish with lemon, drizzle with olive oil, and serve.

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桝谷のSimple is best

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