Persona 5: Yakisoba Pan

I am extremely excited to play with the Phantom Thieves again in Persona 5 Royal. My copy just got in! Jeff and I are thinking about how we will be playing the game this time. When Persona 5 came out, we bought a PS3 and a PS4 copy so the two of us could play the game at our own pace and enjoy the story on our own. This time around, we are probably going to be playing it together. This is something we’ve been doing recently with big games in order to make sure we both actually finish it. I am really looking forward to the new additions like the new character, additional semester, and the extra mini games that you can play. Here is hoping that while we play we are able to get one of the new endings!

At the entrance of the Shujin Academy, you are greeted with a shop that specializes in a variety of bread items. When you start the game, your character claims he has no interest in any of the breads. Clearly, he wasn’t thinking because they had yakisoba pan and that’s the perfect sandwich. Growing up, one of my favorite things to do when my mom made pasta was to take some bread and jam it full of spaghetti. Yes, I love my carbs! Yakisoba pan is a sandwich that is stuffed with delicious yakisoba, a stir fried noodle dish extremely popular in Japan. It can be served with meat or filled with vegetables. For this rendition of yakisoba pan, I decided to pack it with vegetables and left the protein out. We are also going to take some time to make our own bread. If you do not have the time to do that, get a good high quality brioche hot dog bun. Just looking at these pictures is making me hungry again.

Brioche Buns
Tangzhong
3 tbsp bread flour
⅓ cup milk

Dough
⅔ cup milk, heated to 100°F
1 tbsp active dry yeast
2 ½ cups bread flour
2 tsp salt
2 tbsp granulated sugar
1 egg
4 tbsp unsalted butter, softened

Egg wash
1 egg
2 tbsp milk

Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about 1 minute. Set aside and allow to cool down.

Combine the yeast and milk and let it rest for 5 minutes, allowing the yeast to become active.

Combine the bread flour, salt, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.

While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.

Transfer to an oiled bowl, cover, and let rest for 1 hour or until it has doubled in size. Once doubled, punch down and knead. Prepare a baking sheet by placing parchment paper down.

Divide the dough into 6 equal portions. Shape into round balls, roll into cylinders, and place on the baking sheet. Cover with plastic wrap and let rest for 30 – 60 minutes, or until doubled in size.

Preheat an oven to 375°F. In a small bowl, whisk an egg and 2 tablespoons of milk. Remove the plastic wrap from the baking sheet and brush each of the buns with egg wash. Place in the oven and bake for 15 to 20 minutes or until golden brown.

Yakisoba
½ onion, sliced
½ carrot, julienned
2 shiitake mushrooms, sliced
5 napa cabbage leaves, sliced
1 scallion, cut into 2 inch pieces
16 oz yakisoba noodles
¼ – ½ cup yakisoba sauce

Heat a pan over medium-high heat with one tablespoon of canola oil. Add the onion, carrots, and mushrooms. Cook until the vegetables have softened, about 7 minutes. Add the napa cabbage and scallions. Cook until the cabbage has wilted.

Place the yakisoba noodles in a colander and run under hot water to seperate the noodles. Add the noodles to the pan and mix with the vegetables.

Add the yakisoba sauce and toss until completely coated. Turn off the heat and set aside until you are ready to make the sandwiches.

Per Sandwich
1 brioche bun
2 tbsp butter, room temperature
japanese mayo
yakisoba noodles
aonori, dried seaweed
beni shoga, pickled red ginger

To prepare a sandwich, cut open the brioche bun on the top. Spread the inside of the bun with the butter. Add the mayo. Top with the yakisoba. Finally, top with a portion of anori and beni shoga.

Print Recipe

Yakisoba Pan

Ingredients

Brioche Buns

Tangzhong

• 3 tbsp bread flour
• ⅓ cup milk

Dough

• ⅔ cup milk heated to 100°F
• 1 tbsp active dry yeast
• 2 ½ cups bread flour
• 2 tsp salt
• 2 tbsp granulated sugar
• 1 egg
• 4 tbsp unsalted butter softened

Egg wash

• 1 egg
• 2 tbsp milk

Yakisoba

• ½ onion sliced
• ½ carrot julienned
• 2 shiitake mushrooms sliced
• 5 napa cabbage leaves sliced
• 1 scallion cut into 2 inch pieces
• 16 oz yakisoba noodles
• ¼ – ½ cup yakisoba sauce

Per Sandwich

• 1 Brioche Bun
• 2 tbsp butter room temperature
• japanese mayo
• yakisoba noodles
• aonori dried seaweed
• beni shoga pickled red ginger

Instructions

Brioche Buns

• Start with the tangzhong by placing bread flour and milk in a saucepan. Heat over medium-high heat and whisk until it comes together, about 1 minute. Set aside and allow to cool down.
• Combine the yeast and milk and let it rest for 5 minutes, allowing the yeast to become active.
• Combine the bread flour, salt, and sugar in a large bowl of a stand mixer. Add the tangzhong, milk, and egg to the bowl and mix until it just comes together.
• While the dough begins to knead, add the butter one tablespoon at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add one tablespoon of milk at a time.
• Transfer to an oiled bowl, cover, and let rest for 1 hour or until it has doubled in size. Once doubled, punch down and knead. Prepare a baking sheet by placing parchment paper down.
• Divide the dough into 6 equal portions. Shape into round balls, roll into cylinders, and place on the baking sheet. Cover with plastic wrap and let rest for 30 – 60 minutes, or until doubled in size.
• Preheat an oven to 375°F. In a small bowl, whisk an egg and 2 tablespoons of milk. Remove the plastic wrap from the baking sheet and brush each of the buns with egg wash. Place in the oven and bake for 15 to 20 minutes or until golden brown.

Yakisoba

• Heat a pan over medium-high heat with one tablespoon of canola oil. Add the onion, carrots, and mushrooms. Cook until the vegetables have softened, about 7 minutes. Add the napa cabbage and scallions. Cook until the cabbage has wilted.
• Place the yakisoba noodles in a colander and run under hot water to seperate the noodles. Add the noodles to the pan and mix with the vegetables.
• Add the yakisoba sauce and toss until completely coated. Turn off the heat and set aside until you are ready to make the sandwiches.

Per Sandwich

• To prepare a sandwich, cut open the brioche bun on the top. Spread the inside of the bun with the butter. Add the mayo. Top with the yakisoba. Finally, top with a portion of anori and beni shoga.

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