It's only difficult cause where I live, I have no places near me that sell these kind of ingredients. The process of making this meal looks easy however.
oh my gosh I made this tonight and it was sooooo good! For the first time, I could flex more than Papa because I made my own udon noodles (I used a recipe from Just One Cookbook). My local Asian grocer only carries dried noodles, which I knew wouldn't be quite as good as fresh. This dish is so good I want to cry.
Total prep and cook time for me was roughly an hour. Turned out pretty great! I already like stir frying my ramen so this took it to a whole different level. Thanks for the tips and ideas!
@@dymekTV I'm thai and its pretty popular to stiry fry instant ramen, after u boil it you add oil to a pan and some sauces and maybe veggies + an egg on top sometimes.I've never done it but that's how the venders do it
"Easiest noodle dish ever" proceeds to list ingredients that can only be found at the end of a maze in a magical valley that you can only visit if you know the secret word
literally. i could *maybe* find like *SOME* of the stuff here at the giant Walmart near me which is the only store i've seen so far that has a somewhat decent sized dedicated section for asian groceries. i hate recipes that have shit i most likely have to order online. it's incredibly annoying
Just improvise. I don't eat pork so I'll use some other meat. I don't have palm sugar though i do have cane sugar and white sugar, will probably use either of those, and as he said duck fat is just optional, use vegetable oil instead. The rest of the ingredients are things you should have in your kitchen all the time, and most of the liquid elements in the sauce are things you _need_ to have if you plan on making any East Asian dishes like Japanese, Chinese or Korean food.
@@Gwenshihao I hate people who don't have enough brain cells to improvise. What do you even not have? Sugar? Everyone has sugar. Soy sauce? Fuckin' Wal-Mart has soy sauce. Mirin? It's just sweet tang. Whisk some sugar into vinegar. Dashi? It's flavor broth. Water and spices. You could use a damn ramen packet if you had to. Fuck off with this.
Great recipe, and quite authentic. The sauce is superbly good, even if you don’t have all the exact ingredients. For all those who struggle getting ingredients: use spaghetti instead of udon. Yes, not the same but it works. I think I also once read that if you add baking soda to the cooking water it will add the chewy texture. Those sugar bulbs you can swap for brown or even white sugar, dark soy sauce tastes the same as normal soy sauce, it’s mostly visual. Mirin can be substituted for white wine and sugar, rice vinegar can be replaced with the mildest white vinegar in your house but watered down to 30-50% concentration while keeping the total quantity.Shirodashi is made of seaweed, you could make your own from kombu algae but to keep it quick and simple add more msg, both ultimately are umami flavours. Oyster sauce is tricky, but luckily it’s getting more popular and available. Comment if you know how to substitute that one ☺️
This is not authentic at all lol. The noodles are not udon at all and the sauce is not for Yaki udon at all. Yaki udon sauce is simpler. But if you wanna make this specific Yaki udon (ugh I don’t wanna call the noodles udon but anyways) , you can substitute spaghetti for the noodles. Cheap ones should be better because you’re gonna stir fry the noodles later.
@@Chinhann I agree it’s not the authentic “yaki udon”. Udon noodles are supposed to be white wheat noodles (no eggs added). It could be yaki soba (used with egg noodles) instead. The sauce is not the standard Japanese yaki udon/soba but it’s not a strict rule, I’ve seen yaki udon/soba with salt flavor. The easy way to recreate the sauce is with ketchup and Worcestershire sauce. It’s supposed to be a rich and fruity sauce. Substituting with spaghetti doesn’t sound right to me though. Better substitute with some sort of white noodles or even rice like yaki meshi. Although Yaki udon/soba is pretty flexible so anything can be used as long as it’s stir-fried.
I see many comments that jokes about How it is not easy or quick but rly u could make this a lot easier As Japanese who lived abroad, I made Yaki udon with just udon , soy sauce, salt, whatever meat or vegetables I could find. No need for wok. Ofc it would be better to have them. But sometimes u gotta through the authenticity out the window, enjoy the meal as much as u can
IKR? He used to make stuff that anyone could make but now it's all this over priced gourmet shit that most of us might use once or twice. I wish he'd go back to his roots and keep it simple.
Interestingly yakisoba with udon noodles changed my life over like a decade ago. slurpin thick noodles and enjoying the meat and veggies paired is just great. Like Udon noodles are just fantastic.
I think those are just the leftovers in his pantry that is why he used it, like the optional duck fat, so yeah, I think we can improvise things like that with ingredients in our kitchen.
coconut sugar is the closest thing but most yakisoba recipes I've seen just use white sugar. Japanese recipes usually don't use palm sugar though it is an excellent sugar to use
I ordered the shirodashi sauce from Amazon and I made these noodles exactly by the recipe. They are the best Asian noodles I have ever eaten. This recipe is a keeper!!
@@saerman980 holy shit you may be the first person to ever make that incredibly original and hilarious joke, pat yourself on the back for that absolute banger
I can create chow mein on mine in a flat bottom wok that rivals my local Chinese. The person who taught me uses induction to cook. Have a look at Ziangs Oriental Workshop here on TH-cam
I had most of this on hand, i got the udon and shirodashi from Amazon. I subbed the mushrooms for portabellas, it's all we had here in So. Il. That being said, this was the best Asian noodle dish I have ever tasted. Even the pickiest person at the table smashed it. 10/10 would recommend! Don't skip the garlic at the end, it makes the whole dish just sing.
@Dylan Love Finding the ingredient in my area is very difficult. And I agree with you, the process is not hard at all but it will take more than 15 minutes for sure
In the description, the "Ingredients Needed" list doesn't include any of the sauce ingredients. And there's no link for the shiro dashi, as promised. Just a heads up if anyone from the channel reads these.
Agreed - hard to find the enthusiasm to make after watching the video without the complete list of ingredients or instructions as in previous videos :(
I don’t know where in the world you are but for the shiro dashi you could try at: H-mart, 99 Market, Seafood City, to name a few. H-mart is usually the largest selection depending on location.
If anyone else is confused or put off, you really don't need to go bougie with this. Yakisoba/Udon is basically just a noodle stir fry. Use your leftovers and enjoy the nice crispy, saucy bits.
With this style of noodles it’s actually “Yakisoba,” for “Yakiudon” you need udon noodles. And yakisoba/udon is a festive food, served at booths like in a fair or a festival night market etc. It is also not done in a wok, but on a flat hot cooking surface Benihana Teppanyaki style.
Made this tonight for dinner and it was really nice. It was a rare sauce that had more depth of flavor than just soy sauce. It’s truly is easy to make, however, if you don’t regularly cook Asian food you obviously won’t have some of these ingredients. Which is fine don’t sweat it. I used brown sugar, shiitake mushrooms, and regular cabbage that I cooked it a little longer and it was also cool. Good stuff
I just made this. I made a couple changes, though. I used brown sugar, didn't use cabbage but instead added Thai basil, used fresh shitake mushrooms, and drizzeled hot chili oil on top. Honestly, with the subtle sweetness on the dish, I can't imagine eating it without Thai basil.
you know what I'd really appreciate? A video where you talk us through condiments and spices that are important and some that can be swapped or left out. I am not in the position to buy things that I only need for one recipe only but some things occur in like 80% of your videos (like oyster sauce) but it would be nice to have the information in one video together, where you just go through these and maybe even mention, where you get them from?
^^^ i literally came here to recommend peaceful cuisine!!!! ryoya works so delicately and lovingly from the ground up to make beautiful vegan foods & drinks that just *look* like they'd add years onto your lifespan. he's so sweet and gentle ;;;v;;; (his perfect almond milk latte is a comfort video i revisit often just to watch him fix his expresso machine hehehe)
You could fill a book with your Asian recipes and I'd buy that joker without hesitation.... come to think if it.... I'd buy any cookbook you put out... I'm loving this 1st one!!!!!!!!!!🥰🥰🥰
Each recipe he makes probably takes a long time with trial and error before it's made into a video. Of course all the videos are great food, it's from a mastered recipe. There are probably also many video's scrapped because the recipe or food didn't come out good.
@@asterixoptzeci I don't use MSG, but MSG isn't that bad,, it has been debunked ... I mean sure it aint great for you if you eat a lot, but so is salt, its really just racist that stir the shit up and don't appreciate other culture food. also check any seasoning mix you buy, they all contain all kind of chemicals. and If you don't like it don't put it in
Instead of ground pork I used shrimp and my bf and I both loved it. I think the duck fat and MSG took it to the next level. I already had most of these in my pantry except for the duck fat and shirodashi, but going out and buying them was worth it. This is in our regular rotation now. Thank you for the recipe!
"This is the simplest XY dish OF YOUR LIFE!" *proceeds to list 25 ingredients, 10 of which are really exotic and hard to get* aah, this is why I both love and hate this channel xD
I love watching Papa Josh's videos and have made a few of his recipes. My biggest hang up, however, are the ingredients that difficult, if not impossible to find. It's probably just a matter of time before his recipes include things like sasquatch or mermaid tears.
This is the only way I eat napa cabbage. It keeps the crunch and has a smokey flavour (wok hei) anytime I see napa cabbage, I run. Regular cabbage still taste crunchy when cooked down.
You know.. I did some thinking. And… has your editor ever gotten the chance to eat your food? He spends all this time making all these great videos of amazing food and I have never seen him take a bite.. get him in here papa!!
Whisky Business < The Whisky Weissman! I will not give up til Papa adopts this as his new whisking catch phrase. Also I haven't tried the Yaki Udon, but it's now at the top of my Weissman recipes to do next!
Of all the east Asian/SE Asian dishes I've seen on this channel, I think this one is the most accessible. There 3 ingredients that could be difficult to get if you don't have a local Asian grocer: palm sugar, trumpet mushrooms, and shirodashi. There are decent substitutes for all 3 with ingredients that are easier to get, like brown sugar or literally any other kind of mushroom you like. Will the dish taste exactly the same? No, of course not, but it will be pretty damn close. If you live somewhere that doesn't have a large Asian population other ingredients might be harder to get, like mirin or dark soy sauce. But that's why, on the 8th day, God created online shopping lol
I was so sad while watching this because I wanted to eat this so bad, but my mom suddenly had udon noodles and we made this dish together. I can confirm it tasted soo good❤️
Bestiebop I work at a bookstore and recommend your cookbook to everyone I see I’ve tried so many of your recipes and they’re lovely (minus any cooking aid attachment thing/ fancy ingredients I my local grocery store doesn’t carry) ❤️
Your recipe came in clutch Joshua! I’m expecting my order from the asian store any day now. And I had to get like 10 packs of fresh udon noodles of course 🤤 now all i need to do is try out that amazing looking dish!
I like in Okinawa and honestly this is pretty spot on. Usually when it is served it doesn't have mushrooms in it (which is fine by me) but when I make it I like to add moooore veggies
Another success! You haven’t steered me wrong yet. Husband loved it. Super easy. Used 1 1/2 tablespoon instead of palm sugar and a little beef broth instead of the dashi.
Udon refers to the type of flour and method used to create the noodle. Just like pasta and ramen noodles, you can have thick, thin, or flat udon noodles.
Everything but the mushrooms and shiridashi can be found at Walmart. The mushrooms you have to look online and the shiridashi is on Amazon. It’s not impossible to get and it’s not entirely to expensive for most people to make.
You can use any other mushroom, regular sugar or honey instead of palm, any oil instead of duck fat and just ditch the other ingredients. It won't taste exactly the same but pretty close anyways
@@curiousentertainment3008 my walmarts are not that cultured lol. I'm not saying it's impossible or hard or expensive but a lot of those ingredients are not something most people use every day or just have laying around. It's not easy if I have to go to a specialty market or Asian market to get a lot of these items
Oooooo~ I'm definitely going to make this!! I'll make the homemade soba noodles first, then yaki udon. OOOOooooOOOoOOooOooOO~~~ Thank u for the amazing recipes!!! U the best!!
I want josh to start a show where he brings over grandmas from differnt countries each episode and shows them how he cooks different ethnic dishes from their country and having them appreciate him 😌 or maybe teach him a thing or two 😂 don’t get me wrong @joshuaweissman is a great chef BUT he’s not a grandma yet...
Agreed, though the package said it is udon, the dish itself resemblance more to yakisoba. different shapes/thickness/ingredients noodles in Japan each has different names, similar to pasta.
Just having the ingredients in stock costs more than making this the few times I'd want it. Thanks for the info. But I think I'll continue to support my local restaurants.
The Easiest Noodle Dish Ever Italian Grandmother: You take tomatoes, fresh basil, salt and pepper put it on your spaghetti noodles and youre done! Joshua's: 50 different ingredients that u will use only for this dish because you dont know what to do with them Still! Love your video :D
I've got this one saucepan that looks a lot like a wok because it's got tall round sides but it's got a flat bottom so i can use it on the induction stovetop.
Woks work on electric stoves. Our home has a glass top electric stove (we’re having gas installed for the sole purpose of having a gas range when we redo our kitchen) and my husband and I probably use our wok just as much as our cast iron pans, in terms of trusty kitchen tools we can rely on. Just google what special tools you might need to use with a wok on your particular type of stove. In our case, we purchased a wok ring, and it’s been perfect for us! ☺️
@@luisa146 Using a wok on an electric stove is possible but pretty pointless since the sides of the wok can't be heated and you're only cooking on the tiny bottom part while the rest of the wok remains pretty cold
I love your way of cooking. I bought ur book and was a little disappointed coze all ur yummy recipes were not in the book. I bought it for the brioche recipe and didn’t find it there. I hope you will write another cookbook with all or most of ur recipes in yahoo. You can call it my yahoo’s recipes if you want. Other then that, you are one of the best chefs I saw. Good luck and lots of courage Thanks in advance
i just watch his videos cause he’s funny. i can never recreate his stuff even tho he says its “easy” hahahaha easy to me is using everyday ingredients cause i sure as hell can’t improvise
I try to follow this recipe and replace quite a lot of the ingredients with what I have on my fridge and it still works!! My yaki udon taste just as good as udon with hot asia sauce from wok to walk, which means that I’m saving £7 per meal of not buying from them 🤣🤣 Thank you so much Joshuaa 😆😆😆
It might take a tiny bit longer than 15 minutes to prepare for the average home cook but YES...EASY NOODLES THAT MAKE YOU DROOL - thanks Joshua, keep at it.
I feel like Joshua oversells the 'quick and easy' since he completely disregards cleanup in that and the fact that a recipe like this will most likely require you to go grocery shopping to find some of the ingredients. He manages to use 10+ bowls/dishes every single video.
"Quick and easy" refers to the cooking. Clean-up is not cooking (and doesn't take much time anyway). Shopping is not cooking. And unless you're neurotic about following his precise recipe to the letter, you shouldn't need to shop for much. Most of this is staple stuff.
I remember when I was in Japan, and I remember the first time I had udon that was made and served in the same porcelain bowl.... it changed my life. That, and the duck steak they served with it.
Whenever Josh says it‘s going to be easy, I fall for it every time..
th-cam.com/video/0Sto1Ybxong/w-d-xo.html
This isn’t even remotely difficult
It’s incredibly easy
this is pretty easy
It's only difficult cause where I live, I have no places near me that sell these kind of ingredients. The process of making this meal looks easy however.
This dish actually is quick, because you don’t have to make the noodles or bread 6 years before your first child is born
😂😂😂
haha good one dud so funny -_-
r/woosh you were a lttle to slow to get the joke.
and also r/ lost reddetors but next time i wont be so easy on you. we redditors take wooshes seriosly.
@@UgandatheTFplayer Ugandan knuckles and TF2 in your username with an r/whoosh comment. I didn’t know Reddit comments could become sentient
Joshua: "When was the last time a noodle dish changed your life?"
"Whether you say yes or no..."
Me: huh?
I was thinking about that😂i still don’t understand
video editing equivalent of going back in a sentence to change a word but forgetting to edit the rest to put it in the right context
I was like " That's not a yes or no question."
"Whether you say yes or no..." ur an idiot for not understanding the question
came to the comments for this
oh my gosh I made this tonight and it was sooooo good! For the first time, I could flex more than Papa because I made my own udon noodles (I used a recipe from Just One Cookbook). My local Asian grocer only carries dried noodles, which I knew wouldn't be quite as good as fresh. This dish is so good I want to cry.
Total prep and cook time for me was roughly an hour. Turned out pretty great! I already like stir frying my ramen so this took it to a whole different level. Thanks for the tips and ideas!
th-cam.com/video/0Sto1Ybxong/w-d-xo.html
How do you stir fry ramen? Interesting idea XD
@@dymekTV I'm thai and its pretty popular to stiry fry instant ramen, after u boil it you add oil to a pan and some sauces and maybe veggies + an egg on top sometimes.I've never done it but that's how the venders do it
"Easiest noodle dish ever" proceeds to list ingredients that can only be found at the end of a maze in a magical valley that you can only visit if you know the secret word
literally. i could *maybe* find like *SOME* of the stuff here at the giant Walmart near me which is the only store i've seen so far that has a somewhat decent sized dedicated section for asian groceries.
i hate recipes that have shit i most likely have to order online. it's incredibly annoying
Just improvise. I don't eat pork so I'll use some other meat. I don't have palm sugar though i do have cane sugar and white sugar, will probably use either of those, and as he said duck fat is just optional, use vegetable oil instead.
The rest of the ingredients are things you should have in your kitchen all the time, and most of the liquid elements in the sauce are things you _need_ to have if you plan on making any East Asian dishes like Japanese, Chinese or Korean food.
@@Gwenshihao I hate people who don't have enough brain cells to improvise. What do you even not have? Sugar? Everyone has sugar. Soy sauce? Fuckin' Wal-Mart has soy sauce. Mirin? It's just sweet tang. Whisk some sugar into vinegar. Dashi? It's flavor broth. Water and spices. You could use a damn ramen packet if you had to. Fuck off with this.
@@grabble7605 you’re comment made me laugh. But let’s be honest most people can’t even cook a grilled cheese properly.
In my country you won't find NONE of this 💀
Ever since I started Watching Joshua, I can never whisk anything without saying or thinking whisky business😂
Definitely.
Saaaaaame
10 additional points if you are using tiny whisk
Yeah, same when I watch Babish I can’t help but say “tiny whisk” when I use it.
It's ok I work a store so now when I see people buy premade microwave food my mind gasps and says papa no kiss
"This takes only 15 mins to make! Go make them now!"
*me at the shop seeing only soy sauce from all the ingredient list*
Asian grocery bud
I don’t have an Asian Grocery near me so I get most of my Chinese ingredients from Amazon, and the fresh ingredients from the shop
@@garadyke Amazon
I feel you
@@negljbreakergaming not everyone is from america
Great recipe, and quite authentic. The sauce is superbly good, even if you don’t have all the exact ingredients.
For all those who struggle getting ingredients: use spaghetti instead of udon. Yes, not the same but it works. I think I also once read that if you add baking soda to the cooking water it will add the chewy texture. Those sugar bulbs you can swap for brown or even white sugar, dark soy sauce tastes the same as normal soy sauce, it’s mostly visual. Mirin can be substituted for white wine and sugar, rice vinegar can be replaced with the mildest white vinegar in your house but watered down to 30-50% concentration while keeping the total quantity.Shirodashi is made of seaweed, you could make your own from kombu algae but to keep it quick and simple add more msg, both ultimately are umami flavours. Oyster sauce is tricky, but luckily it’s getting more popular and available. Comment if you know how to substitute that one ☺️
Fish sauce, Worcestershire sauce, some rehydrated mushrooms, etc. same as the seaweed, it’s mostly an umami booster.
"Dark Soy sauce tastes the same as normal Soy sauce"... lol. Not even different thin soy sauces are tasting the same.
This is not authentic at all lol. The noodles are not udon at all and the sauce is not for Yaki udon at all. Yaki udon sauce is simpler.
But if you wanna make this specific Yaki udon (ugh I don’t wanna call the noodles udon but anyways) , you can substitute spaghetti for the noodles. Cheap ones should be better because you’re gonna stir fry the noodles later.
@@FinalHeresy when I couldn't find an asian grocer I used BBQ sauce with oyster sauce, it works for me lol
@@Chinhann I agree it’s not the authentic “yaki udon”. Udon noodles are supposed to be white wheat noodles (no eggs added). It could be yaki soba (used with egg noodles) instead. The sauce is not the standard Japanese yaki udon/soba but it’s not a strict rule, I’ve seen yaki udon/soba with salt flavor. The easy way to recreate the sauce is with ketchup and Worcestershire sauce. It’s supposed to be a rich and fruity sauce. Substituting with spaghetti doesn’t sound right to me though. Better substitute with some sort of white noodles or even rice like yaki meshi. Although Yaki udon/soba is pretty flexible so anything can be used as long as it’s stir-fried.
I see many comments that jokes about How it is not easy or quick but rly u could make this a lot easier
As Japanese who lived abroad, I made Yaki udon with just udon , soy sauce, salt, whatever meat or vegetables I could find. No need for wok. Ofc it would be better to have them.
But sometimes u gotta through the authenticity out the window, enjoy the meal as much as u can
"Easiest noodle dish ever" - proceeds to use 65 different oils and duck fat. Gotta love this man.
lol totally
3 oils =\= 65
@@sc2mizzit buzzkill
IKR? He used to make stuff that anyone could make but now it's all this over priced gourmet shit that most of us might use once or twice. I wish he'd go back to his roots and keep it simple.
@@DominicNJ73 I got what you wish for right here!!! 🍜🐓🥜🥡
Interestingly yakisoba with udon noodles changed my life over like a decade ago. slurpin thick noodles and enjoying the meat and veggies paired is just great. Like Udon noodles are just fantastic.
@Joshua Roehl stop
Those noodles he used in this video are not udon noodles though?? And the sauce is not yakisoba sauce at all either…
"Oh, I'm gonna eat this tomorrow"
*Palm sugar*
Take out it is.
Brown sugar works just as well. Josh just bein' extra.
I think those are just the leftovers in his pantry that is why he used it, like the optional duck fat, so yeah, I think we can improvise things like that with ingredients in our kitchen.
@@Sean-vf7bd always improvise
You can get it at Walmart lol
coconut sugar is the closest thing but most yakisoba recipes I've seen just use white sugar. Japanese recipes usually don't use palm sugar though it is an excellent sugar to use
I ordered the shirodashi sauce from Amazon and I made these noodles exactly by the recipe. They are the best Asian noodles I have ever eaten. This recipe is a keeper!!
Made this for lunch this week. It was delicious. Full of flavor. I'm cooking through this channel for my lunches this year 😊 😋
Josh: "It's gonna take 15 minutes."
Also Josh: Shows a process that will take at least 1½h for me to do.
@@acunhisesi1014 get of this platform now go back to tiktok or some kid serv
Set up a mise en place so you have everything set up and easy to grab (but yeah, setting that up would take a while)
literally how the fuck, are you just completely incompetent
@@whatskraken3886 Your name sounds like Karen, which is funnily accurate.
@@saerman980 holy shit you may be the first person to ever make that incredibly original and hilarious joke, pat yourself on the back for that absolute banger
we are both udon boys now
Mav! Hi
Just watched your udon vid 😂
Checkmark with only 32 likes?
Lol I legit just finish watching a video of yours
Always strange when I see 2 completed unrelated channels i watch commenting to eachother. Small world.
Everytime Joshua shows off a wok recipe, I shed a single tear on my induction stove
Omg 😅 The struggle is real
I’d suggest a flat bottom wok! And then turn your biggest burner to the highest it’ll get lol
So weak, get a jet burner
Buy a good single burner also great if you bbq a lot and need to prep things like bacon
I can create chow mein on mine in a flat bottom wok that rivals my local Chinese. The person who taught me uses induction to cook. Have a look at Ziangs Oriental Workshop here on TH-cam
I had most of this on hand, i got the udon and shirodashi from Amazon. I subbed the mushrooms for portabellas, it's all we had here in So. Il. That being said, this was the best Asian noodle dish I have ever tasted. Even the pickiest person at the table smashed it. 10/10 would recommend! Don't skip the garlic at the end, it makes the whole dish just sing.
I am Asian. And your recipes make the food come to next level. =]]. Your Chanel is legitimate.
I can’t believe I actually trusted him when he said “easy”
What part of it isn't easy?
@@grabble7605 Well, even finding the ingredients like palm sugar is not easy in my area and it is definitely not a 15 minutes recipe
@Dylan Love Finding the ingredient in my area is very difficult. And I agree with you, the process is not hard at all but it will take more than 15 minutes for sure
Well...since my version of easy is the microwave....
@@mashaelra6388 yes it is if u prep beforehand
Joshua: Easy and quick recipe
Also Joshua: 3 ingredients impossible to fine
Definitely could not find the palm sugar in a random store 😂
In the description, the "Ingredients Needed" list doesn't include any of the sauce ingredients. And there's no link for the shiro dashi, as promised. Just a heads up if anyone from the channel reads these.
Agreed - hard to find the enthusiasm to make after watching the video without the complete list of ingredients or instructions as in previous videos :(
It makes me sad when youtubers say they'll link something but don't. It happens so often :(
I don’t know where in the world you are but for the shiro dashi you could try at: H-mart, 99 Market, Seafood City, to name a few. H-mart is usually the largest selection depending on location.
@@claysk350 sadly most places in the US don’t have those kinds of stores. I have only one Asian store and it about 45 minutes away. 😕
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoon mirin
2 tablespoons shirodashi
1 tablespoon rice wine vinegar
1 teaspoon brown sugar
Sorry for that. Will get it updated asap!
Love it when the ingredients are listed in the description, thank you! ☺👏🍜
Josh: The Easiest Noodle Dish Ever
Spaghetti and any jarred tomato sauce: Am I a joke to you?
Spaghetti and noodles are not the same thing
@@phen0menos spaghetti is a noodle just like Josh’s udon is a noodle… I don’t understand your argument
@@phen0menos no.. spaghetti is a type of noodle. this requires two seconds of thinking to understand.
Yes you are, no not you spaghetti the jarred sauce, you're fine spaghetti.
If anyone else is confused or put off, you really don't need to go bougie with this. Yakisoba/Udon is basically just a noodle stir fry. Use your leftovers and enjoy the nice crispy, saucy bits.
th-cam.com/video/0Sto1Ybxong/w-d-xo.html
Josh - When's the last time you slurped up a noodle dish and it changed your life?
Josh - Whether you say Yes or No..............?
Came to the comments looking for this, that intro broke my brain a bit 😂😂
Glad I'm not the only person who got very confused by this.
Josh do English good, yeah?
@Joshua Roehl mark as spam
With this style of noodles it’s actually “Yakisoba,” for “Yakiudon” you need udon noodles. And yakisoba/udon is a festive food, served at booths like in a fair or a festival night market etc. It is also not done in a wok, but on a flat hot cooking surface Benihana Teppanyaki style.
He used udon noodles. Look at the packaging.
@@Lyexsah look at those noodles. They aren't udon noodles.
He showed Udon noodle then switch to egg noodles
@@yozypost They're certainly not soba.
Yakisoba is the name of the dish… they use egg noodle traditionally.
Made this tonight for dinner and it was really nice. It was a rare sauce that had more depth of flavor than just soy sauce. It’s truly is easy to make, however, if you don’t regularly cook Asian food you obviously won’t have some of these ingredients. Which is fine don’t sweat it. I used brown sugar, shiitake mushrooms, and regular cabbage that I cooked it a little longer and it was also cool. Good stuff
I just made this. I made a couple changes, though. I used brown sugar, didn't use cabbage but instead added Thai basil, used fresh shitake mushrooms, and drizzeled hot chili oil on top. Honestly, with the subtle sweetness on the dish, I can't imagine eating it without Thai basil.
you know what I'd really appreciate? A video where you talk us through condiments and spices that are important and some that can be swapped or left out. I am not in the position to buy things that I only need for one recipe only but some things occur in like 80% of your videos (like oyster sauce) but it would be nice to have the information in one video together, where you just go through these and maybe even mention, where you get them from?
I need a series called But Quieter, where it's just cooking ASMR. No commentary, just high quality cooking sounds.
Look up Alvin Zhou. I highly recommend his first video for a 48 hour chocolate chip cookie. It’s basically Lofi-ASMR cooking.
Maybe other cooking accounts would be better for that
Check out the channel peaceful cuisine. He usually uploads videos twice; once as a regular one with music and whatnot, and one that's cooking asmr
^^^ i literally came here to recommend peaceful cuisine!!!! ryoya works so delicately and lovingly from the ground up to make beautiful vegan foods & drinks that just *look* like they'd add years onto your lifespan. he's so sweet and gentle ;;;v;;; (his perfect almond milk latte is a comfort video i revisit often just to watch him fix his expresso machine hehehe)
Cooking tree
Josh: Whisky Business
BWB: Tiny Whisk
YSAC: Wangjangler
Whos the third guy??
@@daturadubs7423 You Suck at Cooking (that's the channel name, I'm not making an unsupported negative comment)
@@Sara-df5xi aka the greatest cooking channel
You need to check them out. They are really great. Or not great, depending on your opinion of them, I ain't judging.
What's MSG at 4:53
You could fill a book with your Asian recipes and I'd buy that joker without hesitation.... come to think if it.... I'd buy any cookbook you put out... I'm loving this 1st one!!!!!!!!!!🥰🥰🥰
The "And whisk, whisk, WHISK"😩 part really got to us. Delicious recipe, man!
Kendrick must be protected at all costs. We must start a petition to get him in every video! 🤣
th-cam.com/video/0Sto1Ybxong/w-d-xo.html
I'm honestly curious if Josh has ever been disappointed by his own cooking.
Probably thousands of times… try and error
Each recipe he makes probably takes a long time with trial and error before it's made into a video. Of course all the videos are great food, it's from a mastered recipe. There are probably also many video's scrapped because the recipe or food didn't come out good.
Everytime he doesn't use MSG.. why would you MSG in almost EVERYTHING?
I would say atleast once a week perfectionism and self criticism make it hard to not judge your own creations Especially with cooking.
@@asterixoptzeci I don't use MSG, but MSG isn't that bad,, it has been debunked ... I mean sure it aint great for you if you eat a lot, but so is salt, its really just racist that stir the shit up and don't appreciate other culture food. also check any seasoning mix you buy, they all contain all kind of chemicals. and If you don't like it don't put it in
I'm watching this guy cooking everyday for entertainment, I don't even care what he makes no more.
Instead of ground pork I used shrimp and my bf and I both loved it. I think the duck fat and MSG took it to the next level. I already had most of these in my pantry except for the duck fat and shirodashi, but going out and buying them was worth it. This is in our regular rotation now. Thank you for the recipe!
Your technique is honestly so impressive!!! You can tell a lot of research and care goes into these and it shows.
Be honest who never cooks it himself only watches him do it.
Guilty 😅 But we will one day ✊
Hey I did the Poke bowl! It was awesome. Can recommend.
Just do it
I've made a bunch of these! Fucked up the adobo tho.
im 12 and live in austria where no asian markets exist I just watch this lol
“The noodles, the umami, the depth of flavor” food wars broke me, I can’t hear those without flashbacks.
Hahaha, freakin love food wars
"This is the simplest XY dish OF YOUR LIFE!"
*proceeds to list 25 ingredients, 10 of which are really exotic and hard to get*
aah, this is why I both love and hate this channel xD
The only thing I couldn't see immediately getting are the mushrooms.
Literally everything else can be bought at walmart. 😆
@@Drsslmyr Your walmart has palm sugar? Im lucky if my walmart is stocked at all.
@@Drsslmyr I can absolutely guarantee your Walmart does not have “Trumpet” mushrooms
@@CBrown86 that was the one thing she said she couldn't immediately get
Oh my god, just sub the palm sugar for brown sugar. It's not that hard folks. Everything else you can get at fucking Walmart.
Bruh I’m pregnant and I keep watching these videos… I could cry with how delicious this looks!
I love watching Papa Josh's videos and have made a few of his recipes. My biggest hang up, however, are the ingredients that difficult, if not impossible to find. It's probably just a matter of time before his recipes include things like sasquatch or mermaid tears.
I be using them jumbo noodle bois. Yaki Udon is one of those dishes where you can show people how great cabbage is
Cabbage is love, cabbage is life!
@@TheSlavChef cabbage IS life!! The more cabbage the better!!
@@Anwelei indeed comrade!!!!
This is the only way I eat napa cabbage. It keeps the crunch and has a smokey flavour (wok hei) anytime I see napa cabbage, I run. Regular cabbage still taste crunchy when cooked down.
@@parmeiladhevi8602 why would it taste smokey?
kendrick's sad empty fork broke my heart
You know.. I did some thinking. And… has your editor ever gotten the chance to eat your food? He spends all this time making all these great videos of amazing food and I have never seen him take a bite.. get him in here papa!!
Whisky Business < The Whisky Weissman! I will not give up til Papa adopts this as his new whisking catch phrase. Also I haven't tried the Yaki Udon, but it's now at the top of my Weissman recipes to do next!
i like how while tossing you also toss ingredients out of the wok feels nice not being the only one making a mess in the kitchen
Of all the east Asian/SE Asian dishes I've seen on this channel, I think this one is the most accessible. There 3 ingredients that could be difficult to get if you don't have a local Asian grocer: palm sugar, trumpet mushrooms, and shirodashi. There are decent substitutes for all 3 with ingredients that are easier to get, like brown sugar or literally any other kind of mushroom you like. Will the dish taste exactly the same? No, of course not, but it will be pretty damn close. If you live somewhere that doesn't have a large Asian population other ingredients might be harder to get, like mirin or dark soy sauce. But that's why, on the 8th day, God created online shopping lol
Real talk, we need a “how to clean up after stir frying” video
with dish soap and boiling hot water
I was so sad while watching this because I wanted to eat this so bad, but my mom suddenly had udon noodles and we made this dish together. I can confirm it tasted soo good❤️
Bestiebop I work at a bookstore and recommend your cookbook to everyone I see I’ve tried so many of your recipes and they’re lovely (minus any cooking aid attachment thing/ fancy ingredients I my local grocery store doesn’t carry) ❤️
Kendrick you're awesome! I like your innocent vibes of food admiration you add to the channel!
Your recipe came in clutch Joshua! I’m expecting my order from the asian store any day now. And I had to get like 10 packs of fresh udon noodles of course 🤤 now all i need to do is try out that amazing looking dish!
I like in Okinawa and honestly this is pretty spot on. Usually when it is served it doesn't have mushrooms in it (which is fine by me) but when I make it I like to add moooore veggies
Shouldn't there be Worcestershire sauce in it?
The video gets better whenever the crew comes in!
YEAHHHHHH!!! I love seeing them chow down. Kendrick has the makings of a foodie his descriptions / reactions crack me up.
My God that was good. Thank you for this recipe.
Bro. I have watched this channel grow since you started and i’m proud of you.
Someone: When has a noodle dish changed your life?"
Josh: Yes"
Josh takes every opportunity to abuse his new book. It’s hilarious 😂
Its the way I come here to watch him prepare food, then feel depressed because I'm too lazy to remake them
Doo it dooo it dooo it
I adapted the sauce recipe for fried rice - 1.5x the sauce for 2 cups of rice. Turned out great! Will try the noodles soon. Thanks J-bones!
Another success! You haven’t steered me wrong yet. Husband loved it. Super easy. Used 1 1/2 tablespoon instead of palm sugar and a little beef broth instead of the dashi.
Udon refers to the type of flour and method used to create the noodle. Just like pasta and ramen noodles, you can have thick, thin, or flat udon noodles.
You need to look up what is udon cause it’s literally thick pasta noodles that’s how it’s udon udon is thick noodle
Josh: its easy
Also Josh: starts using fancy stuff
Me: ._.
Easiest noodle dish but you also need to have msg, trumpet mushrooms, Bonito flakes, duck fat, shiridashi, and palm sugar
Everything but the mushrooms and shiridashi can be found at Walmart. The mushrooms you have to look online and the shiridashi is on Amazon. It’s not impossible to get and it’s not entirely to expensive for most people to make.
You can use any other mushroom, regular sugar or honey instead of palm, any oil instead of duck fat and just ditch the other ingredients. It won't taste exactly the same but pretty close anyways
@@curiousentertainment3008 my walmarts are not that cultured lol. I'm not saying it's impossible or hard or expensive but a lot of those ingredients are not something most people use every day or just have laying around. It's not easy if I have to go to a specialty market or Asian market to get a lot of these items
Oooooo~ I'm definitely going to make this!! I'll make the homemade soba noodles first, then yaki udon. OOOOooooOOOoOOooOooOO~~~
Thank u for the amazing recipes!!! U the best!!
I made this and it was ridiculously good. I could eat this every day
I want josh to start a show where he brings over grandmas from differnt countries each episode and shows them how he cooks different ethnic dishes from their country and having them appreciate him 😌 or maybe teach him a thing or two 😂 don’t get me wrong @joshuaweissman is a great chef BUT he’s not a grandma yet...
th-cam.com/video/0Sto1Ybxong/w-d-xo.html
That looks more like a yakisoba, udon noodles are way thicker.
Pause the video @ 2:40 and you might have your answer.
Yeah, the chinese maker doesn't seem to know what udon is.
Udon should be withe and thicker. This is yakisoba.
@@THR691 there are a shit ton of different udon noodles in Japan and elsewhere. You might just know one kind.
Agreed, though the package said it is udon, the dish itself resemblance more to yakisoba. different shapes/thickness/ingredients noodles in Japan each has different names, similar to pasta.
every single time josh uploads, my stomach cries in happiness haha
- from a very very very small youtuber 🥺 💘
same same
Music with the right recipe, that's awesome
I just prepared this dish and it took me 15 to 20 mins :P it was delish!
the way that pork and vegetable bits were flying out of the wok as he stir-fried was stressing me out
Just having the ingredients in stock costs more than making this the few times I'd want it. Thanks for the info. But I think I'll continue to support my local restaurants.
Well here's the thing...
This dish is open to improvise....and still costs less than takeout
bruh how does an "easy" recipe have like 12 ingredients nobody has ;-;
I’ve been eating Yaki Udon for the past 4 years once every week. Never ever gets old and it’s my absolute go to meal when idk what to eat
just started watching this channel and im in love with papa
The Easiest Noodle Dish Ever
Italian Grandmother:
You take tomatoes, fresh basil, salt and pepper put it on your spaghetti noodles and youre done!
Joshua's:
50 different ingredients that u will use only for this dish because you dont know what to do with them
Still! Love your video :D
"Just go get a Wok" - Dude, more than 50% of all households have electric stovetops, not gas burners.
I've got this one saucepan that looks a lot like a wok because it's got tall round sides but it's got a flat bottom so i can use it on the induction stovetop.
Woks work on electric stoves. Our home has a glass top electric stove (we’re having gas installed for the sole purpose of having a gas range when we redo our kitchen) and my husband and I probably use our wok just as much as our cast iron pans, in terms of trusty kitchen tools we can rely on. Just google what special tools you might need to use with a wok on your particular type of stove. In our case, we purchased a wok ring, and it’s been perfect for us! ☺️
You can cook with a wok on electric stovetop. My wok was bought 1992. I use everyday. Plus you
Can get flat bottom woks nowadays
@@luisa146 Using a wok on an electric stove is possible but pretty pointless since the sides of the wok can't be heated and you're only cooking on the tiny bottom part while the rest of the wok remains pretty cold
One doesn’t experience self transcendence, the illusion of self only dissipates🎈
What
Why is it John isn’t more popular for real his food always comes out looking dope. Love this guy
general f.,aggotry, unfunny & annoying editing, clickbait titles, bad cooking?
Josh, thanks for this recipe - made it tonight. My family absolutely loved it, 10/10 tasty and comforting!
Whisking at home is whisking business now
0:04 but that wasn't even a yes or no question...
tee hee i’m first and i love noodles
Heyyyy
I love your way of cooking. I bought ur book and was a little disappointed coze all ur yummy recipes were not in the book. I bought it for the brioche recipe and didn’t find it there. I hope you will write another cookbook with all or most of ur recipes in yahoo. You can call it my yahoo’s recipes if you want. Other then that, you are one of the best chefs I saw. Good luck and lots of courage
Thanks in advance
Took me a good two hours, preparation of the ingredients included (that stuff alone takes more than the actual cooking lol), worth it yes.
i was wondering when Josh was going to upload a noodle recipe.
AHH I LOVE NOODLES SO MUCH.
- from a very very very small youtuber 😭
i just watch his videos cause he’s funny. i can never recreate his stuff even tho he says its “easy” hahahaha easy to me is using everyday ingredients cause i sure as hell can’t improvise
0:23 DEEZ NUTS
Man... You energy is amazing
I try to follow this recipe and replace quite a lot of the ingredients with what I have on my fridge and it still works!! My yaki udon taste just as good as udon with hot asia sauce from wok to walk, which means that I’m saving £7 per meal of not buying from them 🤣🤣
Thank you so much Joshuaa 😆😆😆
Josh: *asks question requiring temporal reference as answer*
Also Josh: "Whether your answer is yes or no..."
...lolwut o.o
It might take a tiny bit longer than 15 minutes to prepare for the average home cook but YES...EASY NOODLES THAT MAKE YOU DROOL - thanks Joshua, keep at it.
I feel like Joshua oversells the 'quick and easy' since he completely disregards cleanup in that and the fact that a recipe like this will most likely require you to go grocery shopping to find some of the ingredients.
He manages to use 10+ bowls/dishes every single video.
"Quick and easy" refers to the cooking. Clean-up is not cooking (and doesn't take much time anyway). Shopping is not cooking. And unless you're neurotic about following his precise recipe to the letter, you shouldn't need to shop for much. Most of this is staple stuff.
@@grabble7605 this. This
That sad moment when Trade Coffee doesn't ship to your country...
Sorry Josh, I tried xD
Same here 😞😞
I remember when I was in Japan, and I remember the first time I had udon that was made and served in the same porcelain bowl.... it changed my life. That, and the duck steak they served with it.
the echo voices earned my sub. This is quality!