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Description
Otafuku, Yakisoba Sauce, 1.8LThe Sauce Behind Japan's Most Popular Street Food, in Catering Format Yakisoba sauce is the sweet savoury Japanese stir fry sauce that coats yakisoba noodles, Japan's defining street food and festival dish. Otafuku, the Hiroshima company that dominates Japan's sauce market, makes this version with a proprietary blend of fruit and vegetable extracts that gives it a thicker, more complex finish than a simple soy based stir fry sauce. The 1. 8L handled
The Sauce Behind Japan's Most Popular Street Food, in Catering Format
Yakisoba sauce is the sweet-savoury Japanese stir-fry sauce that coats yakisoba noodles, Japan's defining street food and festival dish. Otafuku, the Hiroshima company that dominates Japan's sauce market, makes this version with a proprietary blend of fruit and vegetable extracts that gives it a thicker, more complex finish than a simple soy-based stir-fry sauce. The 1.8L handled bottle is built for professional kitchens and street-food operations running yakisoba at volume.
Why Chefs Choose This
- Industry standard: Otafuku is Japan's leading sauce brand, the same product used by yakisoba vendors across the country
- Ready to use: no mixing, no dilution, pour directly onto noodles in the wok or on the griddle
- Catering volume: a 1.8L bottle with handle designed for heavy kitchen use, fewer bottle changes during service
- Consistent caramelisation: the sugar and fruit-extract content gives reliable colour and glaze at high heat
How to Use
- Classic yakisoba: stir-fry noodles with vegetables and protein, then add sauce in the final minute and toss to coat
- Yakisoba pan: fill a hot-dog roll with sauced yakisoba noodles, Japan's iconic carb-on-carb snack
- Teppanyaki glaze: use as a finishing sauce on griddle-cooked meats and vegetables for sweet-savoury caramelisation
- Stir-fry shortcut: an all-in-one sauce for any Asian-style noodle stir-fry, not just yakisoba
焼そばソース — Yakisoba sauce, and how it differs from okonomiyaki sauce
Yakisoba sauce sits in the same family as Worcestershire-style Japanese sauces, sweet, tangy and fruit-forward, but it is thinner and less intensely sweet than okonomiyaki sauce. Where okonomiyaki sauce (also made by Otafuku) is designed to sit on top of a pancake as a thick glaze, yakisoba sauce needs to coat individual noodle strands without pooling, so it has a lighter viscosity and a sharper finish. The flavour is built on fruit and vegetable extracts, vinegar and soy, giving a taste that is recognisably Japanese but accessible to British palates, somewhere between brown sauce and a sweet soy glaze, with more depth than either.
Product Details
| Type | 焼そばソース — Yakisoba sauce |
| Brand | Otafuku |
| Volume | 1.8L |
| Net Weight | 2.15kg |
| Format | Handled plastic bottle |
| Origin | Japan |
| Storage | Ambient; refrigerate after opening |
What is the difference between yakisoba sauce and okonomiyaki sauce?
Both are fruit-and-vegetable-based Japanese brown sauces, but they are designed for different dishes. Okonomiyaki sauce is thicker and sweeter, made to sit on top of a pancake without running off. Yakisoba sauce is thinner, slightly sharper and designed to coat noodles evenly during stir-frying. Otafuku makes both, and while you could substitute one for the other in a pinch, the viscosity and sweetness balance will be noticeably different. For authentic results, use the sauce designed for the dish.
How much yakisoba sauce do you need per portion?
As a rough guide, 30–40ml of sauce per single portion of yakisoba (about 150g of cooked noodles) gives a well-coated result without the dish becoming soggy. A 1.8L bottle therefore yields roughly 45–60 portions. Adjust to taste and heat level; the sauce caramelises as it cooks, so adding it to a very hot pan concentrates the flavour and reduces the volume slightly.
Can you use yakisoba sauce for dishes other than yakisoba?
Yes. It works as a general-purpose stir-fry sauce for any noodle dish where you want a sweet-savoury Japanese glaze. It is also used as a teppanyaki finishing sauce, a glaze for grilled meats, and a base for Japanese-style fried rice. Some street-food vendors even use it on hot dogs and burgers as a Japanese alternative to brown sauce. Anywhere you want caramelisation, sweetness and umami without building a sauce from scratch, it will do the job.
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