Wagyu Yakisoba Recipe

Marinate the beef

In a bowl combine 3 tbs soy sauce, 1.5 tbs mirin, 1 tbs sake, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp black pepper. Add the thinly sliced wagyu short rib and toss to coat. Cover and marinate in the refrigerator for 20–30 minutes (do not exceed 1 hour for thin slices).

About 10 minutes before cooking, remove beef from fridge to come closer to room temperature.

In a small bowl whisk 3 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1 tsp kosher salt until dissolved. Add the thinly sliced cabbage, toss to coat, and let sit at least 10 minutes. For best flavor, refrigerate 30 minutes to 2 hours. Drain lightly before using; reserve some pickling liquid if you want to finish the dish with a few drops.

In a small bowl mix 3 tbs okonomiyaki/tonkatsu (or yakisoba) sauce, 1 tbs ketchup, 1 tbs soy sauce, 0.5 tbs Worcestershire sauce, 1 tbs dashi or stock (optional), 0.25 tsp salt and 0.25 tsp black pepper. Taste and adjust — sauce should be savory, slightly sweet and tangy. Set aside.

Whisk 1.5 tsp Dijon mustard with 0.5 tsp karashi (if using), 0.5 tsp rice vinegar, 0.5 tsp neutral oil and 1/8 tsp salt until smooth. Adjust consistency with a few drops of water or vinegar so it will drizzle or be dotted over finished yakisoba. Transfer to a small squeeze container or bowl.

Prepare the yakisoba noodles: If using fresh noodles, separate them gently with your fingers. If packaged tight, loosen by briefly warming in hot water (30–60 seconds), then drain well. Pat dry if very wet.

Heat a large heavy skillet or flat-top griddle over high heat until very hot. Add 1 tbs neutral oil and swirl.

Sear the Wagyu

Add the marinated wagyu in a single layer (work in batches if necessary). Sear quickly 30–60 seconds per side until nicely browned but not overcooked (wagyu is best medium-rare to medium). Remove beef to a plate and tent with foil.

Add remaining 1 tbs neutral oil to the hot pan. Add the white parts of scallions, sliced onion and julienned carrot. Stir-fry 1–2 minutes until onion softens and becomes translucent.

Add hon-shimeji mushrooms and stir-fry 1–2 minutes until they release moisture and begin to brown.

Add the prepared noodles to the pan, using tongs or spatulas to separate and spread them. Stir-fry 1–2 minutes to heat through and toast slightly.

Return the seared wagyu and any accumulated juices to the pan. Pour the prepared yakisoba sauce over everything and toss quickly to coat evenly, 1–2 minutes. If mixture seems dry, add the optional 1 tbs dashi/stock or a splash of the reserved cabbage pickling liquid (use sparingly). Finish with 1 tsp sesame oil and toss once more.

Taste and adjust seasoning with a pinch of salt or additional soy/worcestershire if needed.

Divide yakisoba between serving plates. Top each portion with about 3/4 cup pickled cabbage, arrange a few slices of the seared wagyu on top or mixed in, and dot or lightly drizzle the Dijon karashi across the noodles.

Garnish with sliced scallion greens, toasted sesame seeds and a small sprinkling of katsuobushi or aonori if using. Serve immediately with a lemon or yuzu wedge on the side to squeeze over if desired.