Otafuku, Yakisoba Sauce, 1.8L
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.
Otafuku, Yakisoba Sauce, 1.8L
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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Description
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.
