You're welcome Oliver! The trick to getting that roasted flavor is to use a pan that has a high thermal mass (something very heavy and dense) and preheating it. This will retain heat much better so it won't cool down when you add food to the pan.

Thank you for the recipe. It's difficult to achieve the roasted flavour at home. A local restaurant roasts the vegetables and pork-belly separately on a high heat teppan-yaki, and then caramelises the self-made noodles with sauce in a very high heat gas wok, before coming the ingredients. Still experimenting how to get close to that at home.

Also want to try home-made Usata Sousu at home. Here two links I found (use google translate):

https://web.archive.org/web/20140409170120/http://okonomiyakirecipes.com/komatsu-sans-traditional-okonomi-sauce-recipe

https://coquinaria.nl/tonkatsu-saus/#sansho

Hi Claudia, thank you so much for taking the time to let me know how my site has been helpful to you! My focus is on the techniques behind why recipes work, so I hope you're able to use the things learned here to level up your cooking across the board.

Hi Marc, i am so glad I discovered your website. I gave up making stir-fries because no matter what I did, the veggies were always soggy. I was hesitant to try the yakisoba, but your instructions and video helped so much. I make it regularly now and .my husband loves it. Thank you so much
We also love the teriyaki salmon. ☺

You're welcome Ivan, I'm happy to hear you enjoyed this so much!

Thanks, it was delicious! I have to try more of your recipes.

Hi Liz, I'm so happy to hear you enjoyed this, and yes, it's super flexible! We usually just use leftovers for the protein and whatever veggies are in the veggie drawer.

Excellent! We used dried ramen noodles from Japanese market and oyster sauce without msg. Delicious and easy to make; can see how flexible it would be to add other veggies, chicken, or a fried egg on top (thanks to the Netflix show, Midnight Diner). The sauce was just the right mix of savory and sweet. Loved it.

Hi Nikiwe, Yakisoba (along with most Japanese dishes) uses sweetness to balance salt and to enhance the taste of umami. When cooking I always encourage people to adapt recipes to suit their tastes, but just be aware that it will not be the taste of Japanese yakisoba if you leave the sweetness out. If you're going to leave just one of them out, I'd recommend leaving out the honey. This should cut back on the sweetness quite a bit.

Hi Marc, I want to make this for dinner tonight, but I really don't like adding sweet things to savory dishes. Do you feel the flavor profile will be drastically altered if I omit the ketchup and honey? Or if I could omit one of the 2 which would you recommend please?