Tonkatsu sauce (I recommend Otafuku Okonomiyaki Sauce)
Salt and pepper
a small amount
Cut the onion, cabbage, and meat into appropriate sizes. Cook the meat and vegetables in a heated frying pan with sesame oil as if making yakisoba.
Add the rice and soba to Step 1 and cook. Use kitchen scissors to cut up the soba!
Flavor with salt, pepper, and the sauce and it's complete!
Story Behind this Recipe
This is the sobameshi I first had 8 years ago in Kobe. It can be made easily at home, and when we don't have enough soba, I just add more rice. It's great with beer, and kids also love it. If you have yakisoba, you can make this with whatever you have leftover in the refrigerator, so I often make this for lunch on weekends.
Just make this as if you were making yakisoba. If you prefer shorter noodles, then chop on a cutting board before cooking. You can use whatever for the vegetables. Carrots and white onions are also delicious. Chikuwa and kamaboko are also good.