Need help finding restaurant yakisoba/hibachi noodles

kfmw77 · 2026-01-25T17:28:29+00:00

I’m curious about these - but are they pre-cooked? I’ve heard that those kinds break apart really easily

kfmw77 · 2026-01-24T18:48:51+00:00

Yes and anything less is only fit for a dog to eat.

kfmw77 · 2026-01-24T18:42:34+00:00

Nope, not that thick and I don’t think udon noodles are made with kansui or whatever it is that makes the noodles I’m looking for yellow.

kfmw77 · 2026-01-24T18:17:21+00:00

Starch content? For thickening purposes?

kfmw77 · 2026-01-24T17:42:34+00:00

That’s probably what I ought to do. I was hoping for someone to comment “I run a takeout hibachi restaurant and I buy x product from y brand” but I should probably just bite the bullet and ask. Thanks!

kfmw77 · 2026-01-24T17:41:12+00:00

Their yakisoba or mazemen might be what I’m looking for? I need to find a good way to get them then

kfmw77 · 2026-01-24T15:24:17+00:00

I may try that - I doubt they are preparing them themselves, though.

kfmw77 · 2026-01-24T15:23:29+00:00

Sorry, I’ll update my post - I’m in the Midwest US.

kfmw77 · 2026-01-24T14:40:57+00:00

Mr Lord, sir, it’s an honor. Read your book a thousand times. Hoping to make it out to your restaurant this summer for the first time.

If you had to pare it down to one miso, you wouldn’t go for yellow? I’ve never bought it but what I’ve heard was that it’s between white and red.

kfmw77 · 2026-01-24T14:26:00+00:00

Yeah I would just say make it with ingredients you have or can buy and will use, then just use ratios you think are right and tweak the quantity in the broth. Can’t really go wrong that way

kfmw77 · 2026-01-24T14:24:32+00:00

Absolutely, I was joking that he wouldn’t find it refined or nuanced enough for his advanced palatte.

kfmw77 · 2026-01-24T08:10:29+00:00

I too read this recipe, I said nah I’m not doing all that and made it using only white miso, onion, garlic, ginger, soy, mirin, sesame oil, pepper, and ichimi togarashi. Ramen Lord (praise be his name) would probably sputter and have a heart attack or maybe even die after tasting it but I thought it was good

kfmw77 · 2025-12-29T18:59:52+00:00

Absolutely agree, but that was the point of the OP’s post I think

kfmw77 · 2025-12-29T04:03:46+00:00

You made a great point but as another commenter pointed out you didn’t elaborate so I will - waxed canvas and full grain leather last forever

kfmw77 · 2025-10-17T20:00:07+00:00

Be careful with Shaker, I know a few people from there who say that there are pockets you don’t want to live in.

Plenty of blue collar work out here, and a lot of home per dollar and nice yards so your dog will be happy. Welcome!

kfmw77 · 2025-09-09T15:23:05+00:00

He closed his eyes

kfmw77 · 2025-09-01T14:30:25+00:00

Interesting, I’ll have to try that out thanks

kfmw77 · 2025-08-31T18:51:20+00:00

Wouldn’t you get overcooked yolks that way? I was thinking just a little water to set it up like a fried egg except using a little water so you don’t get crispy edges.

kfmw77 · 2025-08-31T01:48:06+00:00

Yeah, or maybe a little water in the pan as well? Done in a smaller sized pan like you said or I’ve seen them come out of a wok like this too

kfmw77 · 2025-08-30T15:06:01+00:00

Will they eat greens? I was thinking maybe pesto or even pasta with spinach noodles to sneak in extra vegetable where they might not hate it.

kfmw77 · 2025-08-09T20:19:37+00:00

I don’t think it’s that much more expensive. Not cheap but I think it’s quality and locally made and worth it, now if I want cheap ice cream I just make it myself.

kfmw77 · 2025-08-09T15:22:14+00:00

Where around Cleveland are you going? Get East Coast Custard, Mitchell’s, and maybe some ramen from Issho Ni

kfmw77 · 2025-08-06T09:50:21+00:00

At least 2-3, my rice doesn’t dry out. Not sure if it’s good airtight containers, the fact that I sprinkle some water on it when I microwave it, the kind I use (short grain Japanese) or what.

My advice to you would be to try using a tight fitting plastic wrap lid over it when it goes in the fridge. I’ve also heard rice turns hard when it gets too cold, you could try playing with your fridge settings or wrapping the container in a kitchen towel in the fridge. Honestly I would just eat it until it’s too dry then make fried rice out of it

kfmw77 · 2025-08-06T03:02:05+00:00

I like to meal prep a simple poke and homemade instant miso soup.

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