Here’s a quick & easy recipe on how to make Yakisoba Sauce to season the popular Japanese fried noodles! The taste is as similar as the Otafuku’s sauce.
Yakisoba Sauce is mostly used for seasoning Yakisoba, the classic Japanese fried noodles. Sweet & savory, this versatile sauce can also be used in any of your stir fry recipes.
To make Yakisoba sauce from scratch:
For a basic recipe, all you need is Worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar (or honey). Combine all the ingredients in a bowl and whisk well together. Have a taste and adjust the seasonings to your liking. It’s really easy!
You can also buy Yakisoba Sauce from a Japanese grocery store.
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Here's a quick & easy recipe on how to make Yakisoba Sauce to season the popular Japanese fried noodles! The taste is as similar as the Otafuku's sauce.
- 4 Tbsp Worcestershire sauce (Usutah So-su)
- 4 tsp oyster sauce
- 4 tsp ketchup
- 2 tsp soy sauce
- 2 tsp sugar
- Gather all the ingredients.
- Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Can I use tomato sauce for the ketchup?
Thank you
Hi Goku! Yes you can. But you might want to add more sugar to make it sweeter. 🙂
thank you for the recipe – i was in the japanese market today and couldn’t find any sauce – partly because I couldn’t read the labels too well. Your page showed pictures, so now I think I know! but in the meantime I can make it myself.
Hi Denise! So glad to hear that this page was helpful! 🙂
Thanks for the recipe. It would help to know how much sauce is needed for the amount of noodles per person per serving. Also, how do you cook/prepare the noodles. I usually by the Japanese frozen yakisoba noodles that come with the powdered yakisoba seasoning packets. I lived in Japan for 10+ years and never had to actually cook it before now.
example: 2 tbsp. of sauce added to 6oz. of noodles with vegetables stir fried??
Thanks,
John
Hi John! Per person… probably 1.5 to 2 Tbsp. per serving (noodles and meat/vegetables). But it depends on how much other ingredients you put besides noodles. For Yakisoba recipe please check below. 🙂
https://www.justonecookbook.com/recipes/yakisoba/
I don’t have any oyster sauce, any replacements?
Hi Jessica! You can skip it as it’s hard to replace it. 🙂
Dear nami,
I am one of your huge fan. I want to ask you what the difference between tonkatsu or okonomiyaki sauce and yakisoba sauce. They both need also oyster sauce, worcestershire sauce,ketchup.
And then difference between unagi and teriyaki sauce.Thank you
Hi Probo! Thank you so much for following! Each sauce tastes slightly different. Okonomi sauce is sweeter among all the sauces, and yakisoba sauce is saltier. It may be subtle difference for someone who’s new to these sauces, but we can tell they are different. However, we “could” substitute with one sauce if we’re running out of another sauce. 😉
Unagi and Teriyaki sauce – very different. Japanese sauce is all about ratio among soy sauce, mirin, sake, and sugar. 🙂
Hey Nami! I just tried my version today and it was fingerlicking good! Ad the sauce at the end with some extra ginger and garlic and let it reduce a few minutes. You have to try it
Thanks for letting me know! 🙂
From a huge fan: I have a recipe in my japanese book for the same sauce but the following ingredients:
60ml japanese soy
2 tbsp worcester
1 1/2 tbsp japanese rice wine
1 tbsp sake
1 tbsp Mirin
1 tbsp ketchup
1 tbsp oyster
2 tsp molasse or brown sugar
2 tbsp of shiitake liquid
some ginger juice
What do you think is the most authentic ?
Hi Shanna! Thank you so much for sharing – it’s hard to tell without tasting, and I’d love to try this recipe next time! 🙂
Hi Nami,
I am in Germany and can’t find Japanese worcestershire sauce. Is there anything else that would be similar that I can substitute?
Hi Willow! Can you find regular worcestershire sauce? That’s okay too! 🙂
Hi Nami!
Thank you so much for your help! Yes I can get regular worcestershire sauce here so hopefully it works out well. I haven’t been able to duplicate a good batch of yakisoba since we left Okinawa, so I’m really excited to try this! Thanks again!
Willow
Hi Willow! I tried to duplicate the Otafuku Yakisoba sauce. Each brand of yakisoba sauce can be different, but hope this recipe will work for you!
I’m so happy to find this yakisoba sauce recipe. Thank you!
Thank you Linda! Hope you enjoy this sauce. 🙂
Oh my goodness, this is fantastic! Not having any oyster sauce on hand, I added an extra 1/2 tsp. of tamari and 1/2 tsp. hoisin. I actually made a double batch, dumped the whole thing over a giant batch of knockoff udon, and made myself a large frypan full of deliciousness. I fully intended it to last for several days – yakisoba and yakiudon reheat so well – but I finished the whole thing in two sittings on the same day. Guess that just proves how great it was!
Hi Cat! Thank you so much for trying this recipe and writing the kind feedback! I’m happy to hear you enjoyed it! 🙂
Tried your recipe and it turned out delicious. It was less salty than the Otafuku brand. I’m glad I ran into your blog.
Hi May! I’m so glad you liked this recipe! Thank you so much for your kind feedback. And welcome to my blog! 🙂
Do you know a vegan recipe too?
Hi Jan! I’m sorry I am not familiar with vegan recipes in general. I hope you can find a way to make this vegan…
I managed to find the pre made yakisoba sauce. I’m sorry for the silly question but how long does it last (in the fridge) after opening?
Thank you! 🙂
Hi Raquel! Glad to hear you found the sauce! According to the manufacture’s website, it says within 30 days after opening… but I keep it for a way longer… (and who can finish the bottle in 30 days???). I probably use it for 3-6 months, depending on how often I make yakisoba etc…. Hope this helps!
Hello. I was wondering if there is a sauce that is not too sweet, yet not too salty that I could use. I like terriaki sauce, but it is a little too sweet. Do you recommend anything?
Hi John! Are you looking for the sauce to use for Yakisoba? Yakisoba sauce is not too sweet and not too salty in my opinion. The best part of making it yourself instead of buying from the store is that you can adjust the flavor as you like. Hope this recipe works out for your taste! 🙂
Thanks.
Is there anything I can use or make as a substitute for Worcestershire sauce? I haven’t seen any at the grocery I visit and I lack the transportation means to try a more specialized shop…
Hello! Unfortunately worcestershire sauce is pretty important in yakisoba sauce. It’s the base flavor. There is homemade worcestershire sauce recipe like this:
http://www.marthastewart.com/342247/emerils-homemade-worcestershire-sauce
Try checking online grocery stores or Amazon – it might be easier than making it from scratch. 🙂
lleho,
i want to know which ketsup i s better to use.
tomato or banana ketsup?
tnx
It’s tomato ketchup. 🙂
Hi Nami, can you sub fish sauce for oyster?
Hi Ryan! Actually fish sauce and oyster sauce is very different and can’t be used as a substitute. You can omit if you don’t have oyster sauce but it will be a bit different. Adjust with Worcestershire sauce. 🙂
I was afraid of that. Off to the store I go!
You can also use Tonkatsu sauce, if you can find it. 🙂
Would you suggest tonkatsu over plan oyster sauce or would I need to adjust the recipe for the added sugar and tomato, etc….I know I’ve seen Bulldog brand at the market. This is for my mother in law. She LOVES the chicken yakisoba at a local Japanese place, so I was wanting to surprise her for our Christmas dinner.
Hi Ryan! Since you mentioned you have seen Bulldog brand… I would use Bulldog brand worcestershire sauce. Now this Japanese worcestershire sauce is different from western one (the original one I would say) because western one is too sour. Japanese one is close to Tonkatsu sauce but thinner (easy to mix with noodles). Tonkatsu sauce is sweeter so I recommend Japanese worcestershire sauce first. The best option is to mix both Tonkatsu (20%) and worcestershire sauce (80%) for closer flavor. Hope this helps!
Awesome! I’ll try that! Thanks. Let you know how it turns out
Great! Anytime!
Hi Nami……could you please tell me what oyster sauce tastes like. I am not a fan of fish or shellfish and don’t know if I would like the taste of it in a recipe. I noticed that you said you could leave it out of the recipe. Thanks so much!!
It’s a brown thick sauce containing oyster extract, BUT it doesn’t taste fishy at all (and I don’t like oyster). I use to add more flavor and thickness as well as saltiness. This sauce is a little on the salty side although it adds flavorful layer. A lot of Chinese dishes use it as a hint of oyster sauce. I keep a small bottle at home as I don’t use much. You can omit it. 🙂
So good! It tastes pretty authentic, too. (We lived in Japan)
I multiplied the recipe by 12 and used it with 12 servings of noodles for my family of 10.
Hi Hannah! Thank you so much for your kind feedback! 🙂
My two girls 7 and 8 ate yakisoba for the first time at a restaurant near our home. They loved it, and asked if I could make it for them. I search the markets for yakisoba sauce, but with no luck. The markets here have little. I found your recipe and they love it. Thanks so much.
Eric
Kamala Beach, Phuket, Thailand
Hi Eric! I’m so glad to hear your daughters enjoyed yakisoba at home! Thank you very much for your kind feedback. 🙂
Thank you for sharing the sauce recipe. Noodles is one of favourite food to eat. I am going to make this food another new recipe to try.
Hope you will enjoy this recipe, Gloria! Thanks so much for your comment!
Hi one question, with regards to the Worcestershire sauce, should it be the Japanese one? Or can it be any?
Hi Jon! It can be either way. 🙂
Hello yesterday I went to the grocery store where I usually get the Yakisoba sauce but didnt find it. so I got the ingredients for the yakisoba sauce here. How I make more sauce? I have 4 people in my family and will be mixing veggies and noodles together so it will be turning into alot of yakisoba. But I just dont know how much of each ingridient I should put? Help please.
Hi Jennifer! This recipe makes about 2 Tbsp. Yakisoba Sauce. For 4 servings of Yakisoba, you will roughly 8-10 Tbsp. (about 1/2 cup) of yakisoba sauce. However, this amount varies depending on how much noodles/vegetables/meat you add in to your Yakisoba. I recommend to make the sauce first in a bowl, and slowly add to your noodle to adjust to your liking. Hope this helps, and enjoy! 🙂
Send me some japanese recipe such as yakimiko,yKisoba and more, Thank you, Respectfully yours, EdnaJaap
You can search my blog (use search box) to see if you can find your favorite food. I have Yakisoba recipe on the blog already. 🙂
sure, now to make this recipe we need to know how to make Usutah So-su, oyster and soy sauce.
Hi Leeski! You can find Worcestershire sauce in a regular supermarket, and oyster sauce and soy sauce in Asian supermarket. Or Amazon. 🙂 If it doesn’t have to be exactly the same, you can just mix Worcestershire sauce and ketchup…
hey, i was wondering what sugar do you normally use. caster, brown, granulated
Hi Kenza! I use granulated white sugar unless it mentions otherwise (like brown sugar). And for salt, I use kosher salt.
https://www.justonecookbook.com/faqs/#Recipes
Thank you so much for sharing ! This is very very useful ! Xxxx
Hi Jenn! Thank you for your kind feedback! 🙂
I tried this with an open mind, but I was severely let down. Not only does it taste nothing like yakisoba-sauce, but its absolutely horrid.
Hi Guro! I made this yakisoba sauce similar to Otafuku brand yakisoba sauce, and we think it’s pretty close to the brand’s sauce and I’m quite happy about the outcome. Sorry this didn’t fit to your taste.
Hi Nami,
Just to let you know how grateful and happy we are to have found your blog. We’ve have been able to enjoy home cooked yakisoba whenever we want. I quadruple the sauce recipe for 2 servings. By the way, love the way you write. Keep up the good work.
Thank you again for sharing.
Your big fan from Thailand
Hi Natcha! Thank you for your kind words! I’m so happy you enjoy this recipe. I’m updating Yakisoba post with a new video soon, so stay toned! 🙂
Cook yakisoda buy ingredients as.recommended in your recipe, use sauce from the noodle it turn out good. Thank you for sharing the recipe. First time I fry japanese noodle.
Hi Margaret! I’m so happy to hear you enjoyed making Yakisoba at home! 🙂 Thank you for your kind feedback!
Hi Nami,
I’ve just discovered yakisoba sauce with an instant noodles pot and have fallen in love, so am going to give your recipe a go to save me some money – how long will this sauce keep for? I’m the only one in my family who likes it so I don’t want to waste any! Cheers, Rose
Hi Rose! I hope you enjoy this recipe! I compare side by side with one of the popular yakisoba sauce, and it’s pretty close. Hmm it should last pretty long as there is no water in it. Keep in an airtight bottle or jar and refrigerate. 1 month should be okay. 🙂
Which Worcestershire sauce do you use the Japanese Bulldog sauce or Lea And Perrins?
Hi Michelle! I’ve tried making it with both, but I usually keep Lea and Perrins in my fridge, so I use that.
Aha Thank you very much for your help. I ended up buying the sauce today but in case I run out and don’t feel like going to the Japanese shop.
You’re welcome!
I do not have Worcestershire sauce at home, is there something I can use to replace it?
Can I use mirin instead of sugar or would sugar be better?
I saw some recipe did not include ketchup, may I ask how does adding ketchup change the flavour?
Hi Shiei! Worcestershire sauce is CRITICAL in Yakisoba and Tonkatsu sauce recipes, if you want to make it authentic taste. I can’t think of any other substitute that would work, unfortunately.
Mirin is okay if you want to use it, but to get that same sweetness, you may need to add more, which involves more liquid, and you have to counter that with other ingredients (otherwise just soupy sauce).
Ketchup has that unique sweetness and tartness. I recommend mixing the sauce first besides the ketchup, and decide if you want to add the ketchup or not. It will change some flavors and it might be interesting to see the difference. I tested the recipe to copy that common yakisoba bottle taste, but you can definitely adjust the recipe as you like it. 🙂
Hi there! Can you do a recipe for hayashi rice? Thank you sooooo much
Hi Lisette! I’m currently working on it… Trying to make the shortcut but good demi glace sauce… so hard but that’s the important part of hayashi rice! Stay tuned…