"Soba Meshi" is believed to have originated from a regular customer who came to an okonomiyaki restaurant with only steamed rice. The cook mixed the requested yakisoba with the steamed rice and cooked it together, giving birth to Soba Meshi. From a rational perspective, bringing steamed rice to an okonomiyaki restaurant and chopping the ordered yakisoba without permission might both be considered questionable in today's era, but the veracity of this story is uncertain. However, it is a fact that there exists a dish where yakisoba is finely chopped and stir-fried with rice.
The classic version of Soba Meshi, often referred to as "Bokkake," is made by simmering beef tendons and konjac in a thick sauce known as "Doro Sauce," which has a slightly spicy flavor. In our restaurant, we use a combination of okonomiyaki sauce and Worcestershire sauce, and add spiciness with red chili pepper. The rice, seasoned with a slightly stronger flavor, is enveloped in a gentle-tasting egg, creating a delicious teppanyaki-style omelette rice.
▼Ingredients▼
■Half portion of soba noodles
■70g of cooked rice
■30g of cabbage
■20g of onion
■10g of bean sprouts
■30g of pork belly
■20g of bonito flakes
■1 egg
■30cc of Okonomiyaki sauce
■15cc of Worcestershire sauce
■A little bit of sake (Japanese rice wine)
■Korean red chili flakes (to taste)
■A sprinkle of fish powder
■A sprinkle of black pepper
■Additional Okonomiyaki sauce for topping
■Mayonnaise (optional, to taste)
■A sprinkle of dried seaweed flakes (aonori)
▼Chapter▼
00:00 Preparation
00:37 Grill & Cooking
07:34 Arrangement & Finish
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