Saw this one at Uwajimaya a few weeks ago after visiting the Living Computer Museum and walking around the Seattle International District – good times with my homie Matt B. I thought today I’d make my lovely wife Kit some yakisoba – she really likes yakisoba and she’s been pretty miserable lately so I thought it’d be a nice treat. Let’s check it out!
Detail from underneath and the sides of the package (click to enlarge). Contains fish.
Detail of the lid under the wraps (click to enlarge). To prepare, peel back A to the B line and add boiling water to inner line and close for 3 minutes. Open C (drain spout_ and drain off water. Add in sachet contents. Stir and enjoy!
The noodle block.
From the tray underneath the noodle block.
Smells like yakisoba sauce!
A garnish sachet – and looks like it also has another sachet inside!
Bits of tempura!
What have we here?
Looks like nanami togarashi – a chilli pepper condiment.
Finished (click to enlarge). Added beef and Kewpie mayonnaise (note – I discovered the trick to garnishing mayo like this is to put some mayo in one side of a ziploc and on the other, pierce a toothpick through three times, making 6 holes total. Squeeze the bag so the mayo goes towards the end with the holes).. The noodles came out really nicely – thick and a really large quantity. The yakisoba sauce was very good; a nice combination of the sweet, salty and acidic. Cabbage and other included bits were perfectly hydrated and the bits of tempura added a pleasant crunchiness. The nanami togarashi was good too – a little heat was great. 5.0 out of 5.0 stars. JAN bar code 4904511003481.
[youtube url=https://youtu.be/DoPgXLV_1as]I don’t even know how to describe how much I would love to eat this right now – and we just got a pizza, but I’d totally skip pizza for this thing. Wow.