Once you've been officially banned from Benihana worldwide and your photo is posted at every restaurant with orders "Do Not Serve," I'd love to hear the story of how you got your information.
What an underrated channel. I'm glad you're getting more recognition now and I love that I came across your channel today! So inspiring. Please consider making videos about yourself and how you got here, we'd all be interested
I wish I could buy stock in your production. This channel will explode. You need to show your take on traditional American Chinese recipes. You’ll expand your audience greatly. Congratulations on your viral fried rice video.
this video was actually pretty informative. i really like ramen and noodles, but especially yakisoba. i like making the myojo frozen brands or the shirakiku ones, really cool bro keep it up!!
I love it that you are just showing us which sauce to buy. Yes I know, we can all mix together our own sauce ("light soy sauce, dark so sauce, oyster sauce..... blah blah blah) but for some reason it never really tastes like the restaurant when I do it. So I have to admit I'd rather just buy.
I hope you can find and provide the original Benihana yakisoba noodle sauce recipe. My whole family misses the flavor of the original yakisoba noodle sauce created by the restaurant. Purchasing the sauce from a store (which they have done for a number of years) may have reduced the restaurants overhead; however, for us, it ruined the product. Thank you for the great videos!
Stephanie! I don't have that original recipe, but I'll look into it! :) I do have a friend who still works there and he said that a lot of the old school cooks there will use the teriyaki sauce, garlic butter and soy sauce instead of the Otafuku yakisoba sauce because they think that blend tastes more like the original yakisoba sauce. You can find the garlic butter and teriyaki sauce recipes on my channel page. Those are original recipes.
That’s great! The garlic butter will last longer. Was just low-balling it to be safe. I’d say several weeks. I always make a big batch and freeze the leftovers.
what store were you at that you could even find these noodles?? I live in an area with an abundance of asian food stores and im struggling to find ANY of these other than the maruchan :/
Why throw ready made sauce when you go buy another ready made lol(much better taste?)..thought you gonna make the sauce yourself.. Wochestercheir Hoisin Oyster Ketchup Sesame oil Try this combi though luhhh
Because this is a video on Benihana’s recipe and I’m showing you exactly how they make it. But yeah, homemade sauce is better. I’m going to do a video on how to make homemade yakisoba soon.
When microwaving the yakisoba noodles, take it out at 60s just before it pops and it will look like a balloon with noodles inside, shake that balloon and the noodles will separate perfectly. Note that those without fireproof chef hands should hold it in a cloth or glove.
1:02 Or if you have spaghetti - do the ramen hack. Dissolve 1 tbsp of baking soda in 1 quart of water and boil. (or more if you're making a lot) Then add spaghetti and cook as normal. Give it a good rinse then treat like yakisoba noodles.
jason farmer u remind me a lot of adam ragusea. high quality lots of detail and explanations behind WHY things work the way they do. people obviously love all that stuff, so many comments are just about how underrated this channel seems. i would love to see some videos about you as a person, your story/how you came to be so knowledgeable. or hear about your thoughts on cooking in something more like a podcast. i hope to see u grow big u definitely deserve it.
I cook this weekly with your first method. My family loves it for dinner and leftover for lunch. I use the two packets of seasoning instead of three. Pan fried the noodle to slightly golden on both sides, add the seasonings, add some water, cover the pan for 30 sec, stir fry gently a few times, not so much, noodles will break easily, one hand with spatula, the other with chopsticks. Let it sit pan fry, then stir n mix gently. Mostly let sit. Use Japanese fried tofu cut in strips and other vegetables to make this vegetarian dish. A 12” pan can cook all the 3 packages of noodles at once. Fast meal.
yeah and then you realize you live on a different continent that has just some of the brands america has and I don't even know what benihana is, Germany doesn't have that
you mind if i ask why you bought all clad non stick? non stick products seem to inherently be disposable and the appeal of regular all clad is that they last a lifetime isnt it?
this dude is hilarious this is my new favorite cooking channel. and i love the focus on american-chinese cuisine which i swear has had classified recipes for decades.
You’re killing it with the uploads! Really enjoying your recipes, and presentation. Thanks for revealing the secrets. Did you happen to work at a Benihana to get all the insider info?
Thank you! I did work at a Japanese Izakaya for years, but I never worked at Benihana! I just had a bunch of friends work there and they showed me how to make all their stuff! :)
I know you said you wouldn't name names, but I'm assuming from the video that you were trying to tell us not to use the Twin Marquis Yakisoba noodles. Those are the ones I use 😳. Thanks for the heads up! I'll try to find your recommendations.
Awesome recipe, just went to Benihana and had this and my kids said this was better. Only addition Jason is they do put crispy fried onion in the dish similar to what they do for their soup.
i rly appreciate your channel and approach you take when presenting the recipes. great pacing is there any chance to get an e-book? i'd happily throw some money at something like that
Thanks Qwiso! I'll certainly release some stuff in the future! I'll try to remember to let you know when I do! Thank you so much for the support! I genuinely appreciate you!
I would just google a recipe. Pretty much everyone you're going to find is going to be better than Otafuku. Also, one note - when they use Worcestershire sauce - I would use Bulldog brand Japanese Worcestershire sauce. That's going to get you a lot closer to the real flavor. More so than Lee & Perrin's brand, I mean.
I really appreciate your hard work on testing and getting the recipes to perfection and sharing with the world Blessings to you and yours. Greetings from Dallas Texas
Love your videos and extensive research Your Japanese pronunciation is generally pretty good, maybe because you worked in an Izakaya, but remember the romanized I is pronounced like a long English E, like yah-kee-soh-bah Please keep up the great work and content - I’m definitely a fan
I was watching the fried rice video when my wife walked in and when I told her it was Benihana she got interested. It was her favorite until she found House of Genji in San Jose California. I am amazed that any of the tepan restaurants have survived Covid...it is such a social dining experience. It speaks to the wonderful flavors than come off the grill.
I usually just chuck the package of noodles in a bowl of hot tap water before I start cooking. Makes it very easy to get them out of the package and they should separate easily with a splash of water in about one minute after they are in the pan. If it takes longer, then they were not warm enough. I'm afraid the microwave method will require me to clean out my microwave oven more then needed.
Could you try making Calcutta style Mutton Biryani? I know you probably won't find all the ingredients, but if done right, it's extremely extremely good, I would like to see your interpretation of it th-cam.com/video/SbWGXcZTYzg/w-d-xo.html Heres a reference video if you need help :)
Frankly, after you said to cook noodle in the microwave till package busts --- I'm starting to wonder if the rest of this video is real or if you're pulling a joke on us. Hope it's for real.
I've never been to Benihana. Now I never will need to go! There's plenty of Asian food stores in my area to get good sauces, seasonings, veggies, and noodles! Thanks for these recipes and techniques!
Since the noodles are already in a sealed bag, can I just toss the sealed bag into a bowl of hot water and go in with my prepping? Or do they need more heat than a bowl of hot water can provide?
The reason I don't like yakisoba noodles or instant noodles is too much chemicals. I rather have spaghetti seasoned as yakisoba. I know some Chinese restaurants using spaghetti. With baking soda, we can make spaghetti alkaline. But yakisoba noodles should be a little bit crispy, not mushy. I will keep studying about it. For the source, I love the taste of Burman's Teriyaki source in ALDI. That source is too sweet for me so I use both soy source and Teriyaki source.
JASON! I love the videos on cloning famous dishes from restaurants like Benihanna - even though the quality of that chain has tanked hard in the last decade. For the last 30 years, my family has been eating there on Christmas night. However, I have an EXCELLENT project for you at another famous restaurant - hopefully you live near a location. Gyu-Kaku Japanese BBQ They are FAMOUS for their Beef Sukiyaki Bibimbap. If you have a good location and they take the time to properly make this dish - it's absolutely amazing, and puts Benhanna fried rice to shame. You'll agree, if you haven't already had this. I've tried all the recipes online and they're all better described as "remixes" - not clones. There are tons of special steps and materials, like stone pots, High temps, Crispy Rice, and thin beef - it's the perfect project and right down your alley. You'll get a ton of views from chefs like myself.
Do you know if there are any good gluten free yakisoba noodles? I have just gluten free spaghetti and some very good (and chewy) gluten free linguine which is probably the closest I have - which is probably not close at all
Until the talk soba packet explodes... No shit! A little advanced warning please. I had to atop eating my Mikey Chan hot pot to type! Looking good. I'm prepared to watch the noodles closely in the microwave. Carry on.
Want to learn some more hibachi at home recipes? Check out this playlist: th-cam.com/play/PLvL2F6kkZFuaScKgWvgWC808IZBxadif0.html
If it isn't too much to ask,
.
would you show a recipe for bee/chiken teriyaki on a stick? The kind sold at Chinese restaurants!.
This is the first recipe ive seen that starts with "throw it into the microwave until it explodes"
With those packs I’ve always seen to tear open the top of the pack a little to let it vent 😅
Hahaha hahaha 🤪🤣🤣
The ding after the explosion is priceless! :)
Once you've been officially banned from Benihana worldwide and your photo is posted at every restaurant with orders "Do Not Serve," I'd love to hear the story of how you got your information.
😂😂😂
🤣
Otafuku yakisoba sauce is disgusting. Doesn't taste good. You're better of making your own yakisoba sauce.
What an underrated channel. I'm glad you're getting more recognition now and I love that I came across your channel today! So inspiring. Please consider making videos about yourself and how you got here, we'd all be interested
Commenting to help with the algorithm!
You mentioned making a home made version of the Yakisoba sauce in your presentation. I would greatly enjoy that content!
I wish I could buy stock in your production. This channel will explode. You need to show your take on traditional American Chinese recipes. You’ll expand your audience greatly. Congratulations on your viral fried rice video.
Thank you!!
this video was actually pretty informative. i really like ramen and noodles, but especially yakisoba. i like making the myojo frozen brands or the shirakiku ones, really cool bro keep it up!!
The one thing I miss about being stationed on ships homeported in Sasebo Japan is getting Yakisoba from the local restaurants.
that sounds amazing!
Looks tasty, you also have great taste in music (The Fall T-Shirt)
50,000 Fall Fans Can’t Be Wrong!!
2:07 *bang* “What are you doing back there?”
“Cooking”
I love it that you are just showing us which sauce to buy. Yes I know, we can all mix together our own sauce ("light soy sauce, dark so sauce, oyster sauce.....
blah blah blah) but for some reason it never really tastes like the restaurant when I do it. So I have to admit I'd rather just buy.
I hope you can find and provide the original Benihana yakisoba noodle sauce recipe. My whole family misses the flavor of the original yakisoba noodle sauce created by the restaurant. Purchasing the sauce from a store (which they have done for a number of years) may have reduced the restaurants overhead; however, for us, it ruined the product. Thank you for the great videos!
Stephanie! I don't have that original recipe, but I'll look into it! :)
I do have a friend who still works there and he said that a lot of the old school cooks there will use the teriyaki sauce, garlic butter and soy sauce instead of the Otafuku yakisoba sauce because they think that blend tastes more like the original yakisoba sauce. You can find the garlic butter and teriyaki sauce recipes on my channel page. Those are original recipes.
Very Delicious Thank You So Much 😊
Lesgooooo, this shit is beaut, man. You need more subs man 💪
You have earned a new subscriber. Great video!
I like any recipe that lets me blow something up, like the noodles
Great vids man, giving us what we want. Followed !
It looks delicious.
Is the exploding thing a joke or actually what to do?
That was just a joke! It exploded when I was filming and I thought it was funny. It still turned out fine though! :)
Bruh of course it's a joke, come on man 🙄
@@zxcv97 Oh ok, cool that you know I didn’t😁
Don't forget to ask your parents before you turn on the stove, though... 😅
Great video, simple and yummy recipe 😋
Oh I would love a yakisoba sauce from scratch 🙂
Please do a cheap sushi at home video.
I'll put that on my list! Thank you, Shayan!
Thanks Jason
Yakisoba and chicken came out great. Curious why the garlic butter would only last a week in the refrigerator.
That’s great! The garlic butter will last longer. Was just low-balling it to be safe. I’d say several weeks. I always make a big batch and freeze the leftovers.
@@farmageddon is it the garlic that makes it go bad sooner than butter?
@@bobnorman5269 yeah, it's because the garlic has been cut and will go bad eventually. probably a couple weeks.
Finding people you know to be judges would do wonders, just to see other people's opinions and potential improvements
2:06 "POP!* 😆
专业
So the secret of "taste" is actually MSG. That's why the street food tastes more vivid compared to the homemade which is bland in comparison.
YUMMMM !!!!
what store were you at that you could even find these noodles?? I live in an area with an abundance of asian food stores and im struggling to find ANY of these other than the maruchan :/
I typically shop at Jusgo, 99 Ranch, Welfresh, and sometimes H Mart! We have a lot of Asian grocery stores near us!
@@farmageddon Thank you !
I want to hear this story about how you got banned from Benihana. XD
carrots
Why throw ready made sauce when you go buy another ready made lol(much better taste?)..thought you gonna make the sauce yourself..
Wochestercheir
Hoisin
Oyster
Ketchup
Sesame oil
Try this combi though luhhh
Because this is a video on Benihana’s recipe and I’m showing you exactly how they make it.
But yeah, homemade sauce is better. I’m going to do a video on how to make homemade yakisoba soon.
When microwaving the yakisoba noodles, take it out at 60s just before it pops and it will look like a balloon with noodles inside, shake that balloon and the noodles will separate perfectly. Note that those without fireproof chef hands should hold it in a cloth or glove.
good tip!! :)
I can imagine that popping in your hand/face doesn't seem like a great time so be careful.
We appreciate how you take the time and effort to cook the most delectable dishes. More power to you and this channel.
Thank you, Sophia!! :)
Unbelievable how much homework and effort this guy obviously puts into these videos. I can tell and hope way more people will.
I made this more than once already. So quick, so easy and ridiculously cheap even with protein.
1:02 Or if you have spaghetti - do the ramen hack. Dissolve 1 tbsp of baking soda in 1 quart of water and boil. (or more if you're making a lot) Then add spaghetti and cook as normal. Give it a good rinse then treat like yakisoba noodles.
jason farmer u remind me a lot of adam ragusea. high quality lots of detail and explanations behind WHY things work the way they do. people obviously love all that stuff, so many comments are just about how underrated this channel seems. i would love to see some videos about you as a person, your story/how you came to be so knowledgeable. or hear about your thoughts on cooking in something more like a podcast. i hope to see u grow big u definitely deserve it.
thanks, Jasper! I really appreciate your thoughtful comment!! :)
Need a collab video with Adam
I'm going with the pan cooking method for cooking yakasoba noodles I'm not a fan of exploded plastic! 😂 🍜
I cook this weekly with your first method. My family loves it for dinner and leftover for lunch. I use the two packets of seasoning instead of three. Pan fried the noodle to slightly golden on both sides, add the seasonings, add some water, cover the pan for 30 sec, stir fry gently a few times, not so much, noodles will break easily, one hand with spatula, the other with chopsticks. Let it sit pan fry, then stir n mix gently. Mostly let sit. Use Japanese fried tofu cut in strips and other vegetables to make this vegetarian dish. A 12” pan can cook all the 3 packages of noodles at once. Fast meal.
Really appreciate the amount of research you put into alternatives for ingredients. Makes it much easier for people to actually make the great food.
It's details like that which really differentiate this channel from the rest.
yeah and then you realize you live on a different continent that has just some of the brands america has
and I don't even know what benihana is, Germany doesn't have that
Your channel rules. You will be as popular as Babish someday.
Also I'm hungry now.
you mind if i ask why you bought all clad non stick? non stick products seem to inherently be disposable and the appeal of regular all clad is that they last a lifetime isnt it?
this dude is hilarious this is my new favorite cooking channel. and i love the focus on american-chinese cuisine which i swear has had classified recipes for decades.
You’re killing it with the uploads! Really enjoying your recipes, and presentation. Thanks for revealing the secrets. Did you happen to work at a Benihana to get all the insider info?
Thank you! I did work at a Japanese Izakaya for years, but I never worked at Benihana! I just had a bunch of friends work there and they showed me how to make all their stuff! :)
I know you said you wouldn't name names, but I'm assuming from the video that you were trying to tell us not to use the Twin Marquis Yakisoba noodles. Those are the ones I use 😳. Thanks for the heads up! I'll try to find your recommendations.
Thanks for teaching us how to prepare amazing recipes at home. You are truly to best!
Awesome recipe, just went to Benihana and had this and my kids said this was better. Only addition Jason is they do put crispy fried onion in the dish similar to what they do for their soup.
I'm glad y'all enjoyed it! Tell your family I say what's up!
i rly appreciate your channel and approach you take when presenting the recipes. great pacing
is there any chance to get an e-book? i'd happily throw some money at something like that
Thanks Qwiso! I'll certainly release some stuff in the future! I'll try to remember to let you know when I do!
Thank you so much for the support! I genuinely appreciate you!
LOVE this channel ❤️
Any replacement for the otofuku yakisoba sauce? Or can make it from another soy sauce/anything?
I would just google a recipe. Pretty much everyone you're going to find is going to be better than Otafuku. Also, one note - when they use Worcestershire sauce - I would use Bulldog brand Japanese Worcestershire sauce. That's going to get you a lot closer to the real flavor. More so than Lee & Perrin's brand, I mean.
Another video saved. I love the sauce. All about the sauce
Thanks for the recipe, I made this 3 days in a row
So happy to see another video!!! Truly the best and most informative cooking videos on this site!
I really appreciate your hard work on testing and getting the recipes to perfection and sharing with the world
Blessings to you and yours.
Greetings from Dallas Texas
Love your videos and extensive research
Your Japanese pronunciation is generally pretty good, maybe because you worked in an Izakaya, but remember the romanized I is pronounced like a long English E, like yah-kee-soh-bah
Please keep up the great work and content - I’m definitely a fan
I was watching the fried rice video when my wife walked in and when I told her it was Benihana she got interested. It was her favorite until she found House of Genji in San Jose California. I am amazed that any of the tepan restaurants have survived Covid...it is such a social dining experience. It speaks to the wonderful flavors than come off the grill.
I usually just chuck the package of noodles in a bowl of hot tap water before I start cooking. Makes it very easy to get them out of the package and they should separate easily with a splash of water in about one minute after they are in the pan. If it takes longer, then they were not warm enough. I'm afraid the microwave method will require me to clean out my microwave oven more then needed.
You mentioned making a home made version of the Yakisoba sauce in your presentation. I would greatly enjoy that content!
Excellent videography, simple and delicious recipes, zero BS. A+
Can you do one for udon with shrimp?
Or NOT buy noodles where the first thing you do is create instant non-recyclable landfill waste....
I was wondering if you ever worked at benihana or you just research there recipes?🤔
hi, adam! I've never worked at Benihana. I just had a few friends who did! They showed me how to make all their recipes! :)
@@farmageddon awesome 😎
Do you have a recipe for Yakisoba sauce? I would rather make it as they don’t carry the product where I live and do not really want to order it.
I know this is an old video, but just wanted to say; it's pronounced "yah-key" soba
wrong never throw plastic packages with food in microwave together ever. unless you don't care about your health
other than that. great video
Lolzzzz I love this video
Great videos John!!!! Informative, easy to follow, and best of all they taste fantastic
Three funny jokes before three minutes elapsed? Is that a new record? Great video!
They do not sell that sauce where I live, I would love a video on how to make it :)
Could you try making Calcutta style Mutton Biryani? I know you probably won't find all the ingredients, but if done right, it's extremely extremely good, I would like to see your interpretation of it
th-cam.com/video/SbWGXcZTYzg/w-d-xo.html
Heres a reference video if you need help :)
👩🍳🍽👩🦼🌴
😂😂😂 @00:08
Thank you
What's with the teeny tiny cooking spatula ??😂
amazing quality videos, instantly subscribed
Yessss nice chunks of meat i will add it too
Thank you again
This looks delicious 😋
Frankly, after you said to cook noodle in the microwave till package busts --- I'm starting to wonder if the rest of this video is real or if you're pulling a joke on us.
Hope it's for real.
that was a joke. it happened to blow up when I was trying to film it in the microwave and I just kept it in because it made me laugh!
I've never been to Benihana. Now I never will need to go! There's plenty of Asian food stores in my area to get good sauces, seasonings, veggies, and noodles! Thanks for these recipes and techniques!
It wouldn't hurt to go at least once just for the entertaining experience.
Since the noodles are already in a sealed bag, can I just toss the sealed bag into a bowl of hot water and go in with my prepping? Or do they need more heat than a bowl of hot water can provide?
I'll be completely honest: I've never tried that. But I think they'll need a bit more than hot water. I could be wrong, though...
So much respect for you chef 🤜
GREAT video! Thanks!
The reason I don't like yakisoba noodles or instant noodles is too much chemicals. I rather have spaghetti seasoned as yakisoba. I know some Chinese restaurants using spaghetti. With baking soda, we can make spaghetti alkaline. But yakisoba noodles should be a little bit crispy, not mushy. I will keep studying about it. For the source, I love the taste of Burman's Teriyaki source in ALDI. That source is too sweet for me so I use both soy source and Teriyaki source.
JASON! I love the videos on cloning famous dishes from restaurants like Benihanna - even though the quality of that chain has tanked hard in the last decade. For the last 30 years, my family has been eating there on Christmas night. However, I have an EXCELLENT project for you at another famous restaurant - hopefully you live near a location.
Gyu-Kaku Japanese BBQ
They are FAMOUS for their Beef Sukiyaki Bibimbap. If you have a good location and they take the time to properly make this dish - it's absolutely amazing, and puts Benhanna fried rice to shame. You'll agree, if you haven't already had this.
I've tried all the recipes online and they're all better described as "remixes" - not clones. There are tons of special steps and materials, like stone pots, High temps, Crispy Rice, and thin beef - it's the perfect project and right down your alley. You'll get a ton of views from chefs like myself.
Do you know if there are any good gluten free yakisoba noodles? I have just gluten free spaghetti and some very good (and chewy) gluten free linguine which is probably the closest I have - which is probably not close at all
Making this tonight... I shall be back with my verdict :D
Was very good indeed! Will be making more regularly
Best cooking channel on youtube 🔥
Until the talk soba packet explodes... No shit! A little advanced warning please. I had to atop eating my Mikey Chan hot pot to type! Looking good. I'm prepared to watch the noodles closely in the microwave. Carry on.
now do pancit guisado please!
What store is that with all the noodles??
when it pops in the microwave you know it's done :)
💥
Awesome Jason
Thanks
Looks magnificent...😋😋
Love ❤️ you so much - my dream man
Concise, succinct and well spoken. Perhaps I'm just impressed when people dont say 'literally' every two seconds. Liked and subscribed.
Waiting for you to make the Yakisoba sauce recipe!
I'll definitely be doing Yakisoba sauce in the future! Not sure when. But it's definitely on the list! :)
Couple more tips. Scallions wilt and should be added at the end. Use a higher heat for crispy noodles.
Awesome. It's better with Okinawan yakisoba noodles! Oh yeah. Great channel