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Japan, Camping · Teppan Yakisoba

Yakisoba Grilled Cheese Hot Sandwich

Bacon yakisoba piled between cheddar slices and pressed in butter until crisp, with a cross-section made for photos.

ServingsServes 2
Total cooking time18 min
DifficultyEasy

Method

  1. Cut the bacon into 2 cm strips and the cabbage into thin 5 mm shreds. Put the bacon in a 26 cm pan over medium heat; once the fat runs, add the cabbage and cook in total.

    Add in this stepBacon (rashers) 2Cabbage 80 g

    medium heat

  2. Cut the noodles in half with scissors, add them and sprinkle with the water to loosen. Add the sauce and stir-fry over medium-high heat for . The noodles should be sticky with no liquid left so the bread stays crisp. Spread them on a plate to cool for 2–3 minutes.

    Add in this stepYakisoba noodles (150 g per pack) 1Water 1½ tbspYakisoba sauce 2 tbsp

    medium-high heat

  3. Spread a thin layer of mayonnaise on the inside of the bread. Layer half the cheese, the noodles (about 2 cm high), a little pickled ginger, aonori, the rest of the cheese and the top slice. Butter the outsides thinly.

    Add in this stepMayonnaise 1 tbspCheddar slices 50 gPickled red ginger to tasteAonori (green seaweed flakes) to tasteSandwich bread (1.5–2 cm thick slices) 4Butter (softened) 20 g

  4. Wipe out the pan and heat a 26 cm pan over medium-low heat. Add the sandwiches and press them with a spatula or a small pot as a weight; cook for . When deep golden, flip and cook for more. (×2 means cook in two batches.)

    medium-low heat

  5. Let rest for about 1 minute so the cheese sets slightly, then cut diagonally and plate cut side up.

Cook's tip

On high heat the bread burns before the cheese melts, so keep it at medium-low. Halving the noodles makes clean bites. Leftover yakisoba works perfectly.

Cooking it at camp

Use a camp burner and frying pan, or a pie iron (sandwich iron) over campfire embers, turning every 1–2 minutes per side. Embers run hot, so open it often to check the colour.