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Homemade Yakisoba Sauce

This Homemade Yakisoba Sauce captures the perfect balance of tangy, sweet, and umami flavors that makes Japanese street food irresistible. It's quick to make and versatile, serving as a marinade, glaze, or dipping sauce.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup servings
Course: Condiment
Cuisine: Japanese
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 1 tablespoon sugar
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger

Method
 

  1. Combine all the liquid ingredients in a medium bowl: Worcestershire sauce, soy sauce, oyster sauce, ketchup, and rice vinegar. Whisk until well blended.
  2. Add the sugar to the mixture and whisk vigorously until the sugar completely dissolves.
  3. Incorporate the sesame oil, garlic powder, and ground ginger. Mix thoroughly.
  4. Taste the sauce and adjust seasonings as needed.
  5. Transfer the finished sauce to an airtight container if not using immediately.

Notes

This sauce can be stored in the refrigerator for up to two weeks. Shake or stir before each use as some settling may occur.