Hidden popular menu of “Micchan Sohonten”! Discovering the secret behind the deliciousness of yakisoba
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Speaking of ``Micchan Sohonten'', it is famous for its okonomiyaki. However, yakisoba is also a popular menu that is secretly supported by locals. Customers from outside the prefecture don't order this often, but regular customers often order yakisoba. This time, we asked Mitsuo Iune, the No. 1 craf...
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Founded in 1950, the original Hiroshima-style okonomiyaki is the embodiment of Inune Mitsuo's commitment to quality. Inune Mitsuo, also known as "Micchan," is particular about "light, timeless okonomiyaki that you can eat every day." Without changing the traditional style, he continues to preserve the original Hiroshima-style okonomiyaki flavor.
This time, the person who will be teaching us how to make yakisoba is Mitsuo Iune, the second generation!
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Table of Contents
- What is the appeal of yakisoba loved by locals? What points do you have?
- The finished yakisoba is exquisite!
- Be sure to try the delicious yakisoba at the okonomiyaki restaurant!
*This article is an excerpt from the YouTube channel of "Hiroshima Okonomiyaki Micchan Souhonten [Official]".
The person who will be teaching us how to make yakisoba this time is Mitsuo Iune, the No. 1 chef at Micchan Sohonten. The name of Mitsuo Iune, who founded "Micchan Sohonten", was inherited by his direct disciple, Manabu Kamikawa. ``Second generation Mitsuo Iune'' is working to preserve the taste of the first generation while spreading it throughout the country.
What is the appeal of yakisoba loved by locals? What points do you have?
What is the appeal of yakisoba, which has many local fans? Let's take a step-by-step look at the yakisoba made by Mitsuo Iune II.
The noodles used for yakisoba are the same raw noodles as okonomiyaki. We use Isono noodles, which are also used at ``Micchan Sohonten''. The noodles have a chewy texture, so you won't get tired of eating them!
While the raw noodles are boiling, stir-fry the pork and vegetables. You may have the impression that yakisoba doesn't have many vegetables, but the key is to add as many vegetables as okonomiyaki. Add the cabbage, bean sprouts, and tenkasu and stir-fry. After grilling the pork, cut it into small pieces with a spatula.
Season vegetables with garlic and pepper. When the sauce gets cooked, it loses some of its flavor, so it's important to season the vegetables with a strong flavor.
Spread the boiled noodles on a griddle and add oil to brown them. It will be easier to eat if you cook the noodles separately from the vegetables to prevent them from sticking to each other.
Once the noodles are browned, turn the noodles over and spread them out to evaporate the moisture, then mix them with the vegetables.
The key is to add a small amount of sauce so that you can adjust it later. Spread it out, roll it up, and repeat to prevent the sauce from burning.
Spreading it over and over on an iron plate and grilling it will allow the moisture to evaporate. Add sauce if necessary and evaporate moisture thoroughly...
Just like okonomiyaki, sprinkle with green seaweed and it's done!
The finished yakisoba is exquisite!
When you eat the finished yakisoba...it's exquisite! The appeal of the yakisoba from Michchan Sohonten is its moist texture and aromatic taste. It may seem like it takes less effort than okonomiyaki, but it is a menu packed with tricks.
Be sure to try the delicious yakisoba at the okonomiyaki restaurant!
At okonomiyaki restaurants in Hiroshima, not only okonomiyaki but also yakisoba are secretly popular menu items. You can also order yakisoba at most okonomiyaki restaurants, so why not give it a try? You will definitely become a fan of the deliciousness of Yakisoba!
Founded in 1950, the original Hiroshima-style okonomiyaki is the embodiment of Inune Mitsuo's commitment to quality. Inune Mitsuo, also known as "Micchan," is particular about "light, timeless okonomiyaki that you can eat every day." Without changing the traditional style, he continues to preserve the original Hiroshima-style okonomiyaki flavor.
The contents on this page may partially contain automatic translation.
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