Name: Tomato and Garlic Chive Yakisoba
Cuisine: 和食
Ingredients: 3 packets Yakisoba noodles (with sauce packets); 3 chicken breast tenders (150g); 1 bag mixed pre-cut cabbage (260g); 260g crab sticks; 1 bunch garlic chives (cut into 1.5cm pieces); 1 bag tomatoes (cut into bite-sized pieces); 1.5 tbsp sake; 2 tbsp sesame oil; 1 tsp olive oil; 1 tsp rock salt (for boiling)

About "Tomato and Garlic Chive Yakisoba"

A unique twist on classic yakisoba, featuring tomatoes, garlic chives, chicken breast tenders, and crab sticks. The chicken is cooked gently in residual heat to stay juicy, while the noodles are pan-fried using a cold-start method to prevent burning. Adding a splash of the chicken cooking water at the end helps the sauce coat everything beautifully for a moist texture. This budget-friendly recipe serves 3 to 4 people for only about 500 yen.

Introduction to 桝谷のSimple is best →

Tips for Making "Tomato and Garlic Chive Yakisoba"

Prep
- Add the chicken to boiling water with rock salt, turn off the heat immediately, cover, and let sit in residual heat for 10–15 minutes to keep it moist.
Prep
- Cut the garlic chives into 1.5cm pieces and the tomatoes into bite-sized pieces (about 24 wedges).
Heat control
- Use a 'cold-start' by placing the noodles, sesame oil, and sake in a cold pan before turning the heat to high to prevent burning.
Heat control
- Stir-fry the mixed vegetables with olive oil until slightly charred and fragrant.
Seasoning
- Add 2 tbsp of the chicken cooking water to boost umami and help the sauce coat the noodles evenly.
Finishing
- Add the garlic chives at the very end and toss quickly; let the residual heat cook them to keep them crunchy.
Finishing
- Drizzle with black pepper and olive oil after plating to elevate the dish into a gourmet meal.

Ingredients for "Tomato and Garlic Chive Yakisoba"

10 items

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3packets Yakisoba noodles (with sauce packets)
3chicken breast tenders (150g)
1bag mixed pre-cut cabbage (260g)
260gcrab sticks
1bunch garlic chives (cut into 1.5cm pieces)
1bag tomatoes (cut into bite-sized pieces)
1.5tbsp sake
2tbsp sesame oil
1tsp olive oil
1tsp rock salt (for boiling)

How to Make "Tomato and Garlic Chive Yakisoba"

1
Bring about 1L of water to a boil in a pot, add the rock salt, and let it boil. Add the chicken breast tenders, immediately turn off the heat, cover with a lid, and let sit in residual heat for 10 to 15 minutes.
2
Meanwhile, cut the garlic chives into 1.5cm pieces. Core the tomatoes and cut them into bite-sized pieces (about 24 pieces in total).
3
Arrange the yakisoba noodles in a cold frying pan, drizzle with 2 tbsp sesame oil and 1.5 tbsp sake, and then turn the heat to high. Cook until they get some color and loosen up, then transfer them to a bowl.
4
Remove the gently cooked chicken tenders from the water, place them in a bowl, and shred them finely using your hands or tongs. Shred the crab sticks by hand, add them to the bowl, and mix together.
5
Add the shredded chicken and crab sticks from step 4 to the bowl from step 3 (combining the noodles and ingredients).
6
Put the mixed pre-cut cabbage into the empty frying pan, add 1 tsp olive oil, and stir-fry over medium heat until slightly charred.
7
Add the noodles, chicken, crab sticks, and cut tomatoes from step 5 to the frying pan from step 6 and stir-fry. Sprinkle the 3 packets of included powder sauce over everything, then top with the garlic chives.
8
Add 2 tbsp of the chicken cooking water, toss everything together quickly, and turn off the heat. Plate the dish, drizzle with black pepper and olive oil to taste, and serve.

Detailed Commentary on "Tomato and Garlic Chive Yakisoba"

* Content organized by topics from the video.

Chef Masutani's Ingredients & Salt Tomato Secret

Today, we are introducing Chef Masutani's special 'Tomato and Garlic Chive Yakisoba.' The ingredients include 3 packets of yakisoba noodles, 150g of chicken breast tenders, 260g of crab sticks, 1 bunch of garlic chives, 260g of convenient pre-washed mixed vegetables, and the star of the dish: tomatoes. For seasonings, we use 1.5 tbsp of sake, 2 tbsp of sesame oil, and Chef Masutani's specially selected olive oil. The tomatoes used this time are special 'salt tomatoes' sent by an acquaintance in Hiroshima. The chef explains that just as Chablis—a white wine made from grapes grown in soil that was once the seabed—pairs perfectly with oysters, these salt tomatoes grown in soil influenced by seawater are packed with concentrated umami and are incredibly delicious. In the video, you can also see the playful chef proudly showing off his recently received YouTube Silver Creator Award for reaching 100,000 subscribers.

Prep: Gentle Chicken Boiling & Veggie Cutting

The first step in cooking is preparing the ingredients. First, we boil the chicken breast tenders gently to keep them moist. Bring 1L of water with 5g of rock salt to a boil, then add the chicken. The crucial tip here is to turn off the heat immediately after adding the chicken. Cover with a lid and let it sit in the residual heat for 10 to 15 minutes to ensure it cooks through gently without becoming dry. While the chicken is cooking, cut the vegetables. Cut the garlic chives into 1.5cm pieces. Next, core the tomatoes and cut them into bite-sized wedges. The chef explained his cutting method in a unique way: 'Cut it into 12 wedges, then cut those in half to make 24 pieces.' With this, the prep work is complete.

The Foolproof Cold-Start Noodle Method

Next, we cook the yakisoba noodles. Chef Masutani recommends the 'cold-start' method, where you place the noodles and seasonings in a cold frying pan before turning on the heat. Arrange the noodles in the pan, drizzle with 2 tbsp of sesame oil and 1.5 tbsp of sake, and then turn the heat to high. When the staff asked why he doesn't preheat the pan, the chef replied, 'Because a cold start prevents burning.' While professionals can cook faster in a hot pan, home cooks often worry about burning the food. The chef laughed and said, 'I like to look out for the amateurs,' revealing his thoughtful approach to ensuring success at home. While the noodles are cooking, remove the gently boiled chicken from the water.

Prepping Ingredients & Searing the Veggies

While the noodles are cooking, continue preparing the other ingredients. Place the boiled chicken in a bowl and shred it finely using tongs or your hands. Add the crab sticks and shred them by hand as well, mixing them together. The chef notes that hands are the best cooking tools. Leave the noodles in the pan undisturbed until they get a nice, delicious sear, then flip them over and transfer them to a bowl. Next, add the mixed vegetables to the empty pan. If the cabbage or bean sprouts seem too large, tear them into smaller pieces by hand. The chef shares that this is a recreation of his childhood memory when his mother would cut the vegetables finely for yakisoba. Add 1 tsp of olive oil and dry-fry the vegetables until they are slightly charred and fragrant.

The Secret Finish to Lock in Umami

Once the vegetables are nicely charred, it's time to combine all the ingredients for the final touch. Add the cooked yakisoba noodles, shredded chicken, crab sticks, and cut tomatoes to the pan with the vegetables. At this point, the colorful ingredients come together to create a feast for the eyes. Sprinkle all three packets of the included powder sauce over the mixture, then pile a generous amount of garlic chives on top. Here is the professional secret: add about 2 tbsp of the flavorful chicken cooking water. This helps everything blend together smoothly and allows the sauce to coat the noodles perfectly. Just toss everything quickly, and it's done. The garlic chives will cook through with just the residual heat, keeping them nice and crunchy.

Tasting & the Price of Fame

Plate the finished yakisoba, grind some black pepper on top, and drizzle with Chef Masutani's special olive oil. During the tasting, the chef and his female assistant took a bite. The acidity and sweetness of the tomatoes matched the saltiness of the sauce perfectly, and with the flavor of the garlic chives, they both praised it as 'incredibly delicious!' Adding tomatoes enhances the sweetness and makes the dish look vibrant. This recipe makes a generous 3 to 4 servings for a very reasonable cost of around 500 yen at most. At the end, the chef shared a personal story. While walking through a nightlife district recently, a promoter called out, 'Oh, it's the chef!' He humorously remarked, 'I can't even enjoy a night out anymore,' expressing a mix of joy and nostalgia about his fame, before wrapping up the video with a teaser for the next recipe: egg pasta.

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