<figure id="attachment_421374" aria-describedby="caption-attachment-421374" style="width: 1588px" class="wp-caption alignnone"><a href="#" data-ident_hash="d91a2759"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2025/04/438b24d9410e66d015e74b1df498612c.jpg" alt=""></a><figcaption id="caption-attachment-421374" class="wp-caption-text">Malick says he has mastered yakisoba. Of course, his main business, magic, is also going well, and &#8220;Super 4K Magic Show Mr. Malick Super Magic Troupe 2025&#8221; is scheduled to be held in Osaka on April 26 and in Tokyo on April 28. Tickets are now on sale at various play guides.</figcaption></figure>
<h2> The Ultimate Yakisoba Noodle,&#8221; which took five years to arrive at.</h2>
 It&#8217;s good!　It&#8217;s good!&#8221;
 A man holds one hand over a frying pan filled with vegetables and noodles, and with a serious expression on his face, he sends out hand power. The man wielding his arm in a pitch-black sunglasses and suit with a white apron is the super magician Mr. Malick (76). Then, a plate of yakisoba was completed. The only ingredients are pork and bean sprouts. It may look simple, but this is the &#8220;ultimate yakisoba&#8221; that Malick has arrived at.
 Hey, doesn&#8217;t it look really delicious?
 Malik smiles confidently. The aroma of the noodles and the sauce are so small that you can really taste the noodles and the sauce. The sauce has a fruity sourness like tomatoes, and the noodles, which are so thick they could easily be mistaken for udon noodles, are well mixed with the sauce. The noodles are so thick that they almost look like udon noodles, and the sauce mixes well with them. I groaned, and the eyes behind the sunglasses seemed to smile a little.
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 The FRIDAY Gourmet Team had heard a rumor that Malick had perfected the &#8220;ultimate yakisoba&#8221; (fried noodles), and had paid him a visit. Why is he pursuing yakisoba instead of magic?　Does he use any tricks?　When I visited him to find out the answers to these questions, Malick made and served me yakisoba without saying a word, just as he did at the beginning of this article.
 As I flattened it, Malik asked, &#8220;First of all, do you all have a correct understanding of what yakisoba is?&#8221; He asked.
 &#8216;You know, the kind that often has lots of cabbage, carrots, and other vegetables in it? It&#8217;s called yakisoba! I&#8217;m going to heap it up! and then put in as much as you can. That is not yakisoba. It is stir-fried vegetables. 
 The life of yakisoba is &#8220;noodles&#8221; and &#8220;sauce. It is a dish that allows you to fully appreciate these two elements. I have been studying yakisoba for a long time, but it took me five years to reach this point. At first, I thought I had tried to get the best out of the various recipes I found on YouTube, but strangely enough, they just kept getting worse and worse. I even tried yakisoba noodles that cost 3,500 yen per plate at a first-class hotel in Tokyo, but the noodles were not as good as the sumptuous ingredients such as Hida beef. Through trial and error, we came up with the idea of going back to our roots.
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 In order to find the ideal noodle and sauce, Malik says he tried most of the products in Japan. What was the ultimate product that he found?
 First of all, the noodles must be thick. First of all, the noodles must be thick, so that the sauce can be absorbed by the noodles and not be overwhelmed by other ingredients. The noodles used for Fukushima Prefecture&#8217;s &#8220;Namie Yakisoba&#8221; are perfect in terms of thickness and frizziness. Recently, thick yakisoba noodles have become the mainstream in the market, and it seems as if people have finally noticed. 
 The best sauce is &#8220;Komi Sauce&#8221; from Aichi Prefecture. It contains ketchup and is sweeter than most. And yet it has a thicker, guttural strength. This time, I will reveal the recipe I found.
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<h2>It takes less than a minute to cook.&#8221;</h2>
 FRIDAY gourmet food reporter Fujiyama immediately became an apprentice to Malick! He took lessons to master his golden recipe. According to Malick, &#8220;The ultimate is not just good food. It is also important to make it quickly and easily.
 Challenge to make the ultimate yakisoba! 
In addition to noodles and sauce, the following ingredients (for one person) are included in the recipe
 Bean sprouts (1 handful) 
Pork belly (100 g) 
lard, aonori (green laver), red ginger, dried bonito flakes, tenkasu (fish cake), and shichimi (seven spices) (all in moderation).
 It is very simple. The ingredients, without any seeds or tricks, were cut up and placed on the table.
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 Cooking time is less than a minute. It&#8217;s faster than instant noodles. Everyone should cook this way.
 &#8211;I wonder if the time to prepare the ingredients is not included in the cooking time?
 &#8230;&#8230;&#8230;&#8230; Gohon. First, melt the lard. Regular oil will burn the noodles. The first ingredient is pork belly. When the noodles are cooked, add the noodles, and when they are loosened, add the bean sprouts. Use high heat and cook all at once. Stir-fry until the thick noodles are cooked through. 
 Do not use water; use only the water from the bean sprouts. This way, the noodles will be cooked without becoming sticky.
 &#8211;Oh no!　So far, it&#8217;s already been 50 seconds.
 No rush, no rush. When the bean sprouts have wilted, add the sauce. When the noodles are mixed with the sauce, the secret ingredient is this!
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 &#8211;Holding up his hand to the frying pan, he said, &#8220;I see &#8230;&#8230;!　Hand power, isn&#8217;t it? I&#8217;m new to this, but how much sauce should I put in?
 The noodles and the sauce are &#8220;kite. It&#8217;s so good, I can feel it! I can feel it. Finally, the finishing touch. The sauce is sweet, so the shichimi (seven spice flavors) is a must. Aonori (green laver) and katsuobushi (dried bonito flakes) also add a different aroma. The coloring that the red ginger adds is an art form, isn&#8217;t it? If I didn&#8217;t have these in my restaurant, I would think I had come up with a defective product.&#8221;
 Under Malick&#8217;s strict lesson, reporter Fujiyama&#8217;s yakisoba was successfully completed. When he tried it, he wondered if the amount of sauce was too much, but it turned out to be a little watery. Even so, Malik praised the dish, saying, &#8220;It&#8217;s delicious enough.
 But why did Malick, who had never cooked at all in his life, turn his attention to yakisoba noodles at the age of over 70?
 When I started You Tube with COVID-19 crisis, my wife suggested I start cooking. When I finally tried it, it was profound, just like magic. I got more and more into it. 
 Actually, the yakisoba I made this time reminds me of the taste of the set menus I used to eat after an all-nighter at a local restaurant when I was preparing for the high school entrance exam. It was the taste that gave me the power to get through the entrance examinations, and it still cheers me up the most. It&#8217;s the kind of taste that makes me a little nostalgic. The ultimate yakisoba may differ from person to person, but at least in my opinion, there is nothing better.
 Malick says he has mastered yakisoba. Is there nothing more to explore?
 This yakisoba is an art form. But I have already decided what I will master next. Curry. I have already started researching it. Please come back to interview me again when I have mastered curry.
 Next year, Malick will celebrate his 77th birthday. Even so, the inquisitive mind of a first-rate super magician seems undiminished.
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<h2>This is Mr. Malick&#8217;s ultimate yakisoba!</h2>
 List of ingredients; the noodles are thick &#8220;Namie Yakisoba&#8221; noodles, a speciality of Mr. Malick&#8217;s!
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 1 Add lard; do not use oil to prevent the noodles from burning.
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 2 Add ingredients in the order of pork belly and noodles. 
 The only vegetable is bean sprouts, which are cooked at once over high heat.
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 3 When the bean sprouts are wilted, add the secret &#8220;Komi Sauce&#8221;. 
 Komi Sauce&#8221; is added.
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 4 Finally, pour in an appropriate amount of hand power.
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 5 Garnish with Tenkasu, Aonori (green laver), dried bonito flakes, red ginger, and shichimi (seven spices)!
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 The ingredients are quite simple. Once you get used to it, you can make it in less than a minute. At first, however, it may be difficult to cook thick noodles, or the sauce may be too thick and make them watery. Malik says, &#8220;At first, don&#8217;t worry about the time and cook to your liking.
 The sauce should be sweet and the noodles thick. That&#8217;s the perfect answer.&#8221;
<figure id="attachment_421376" aria-describedby="caption-attachment-421376" style="width: 1823px" class="wp-caption alignnone"><a href="#" data-ident_hash="0554a7b1"><img src="https://res.cloudinary.com/fridaydigital/image/private/t_article_image/wpmedia/2025/04/f7e886f491fb7aa6d0086f0d0a984e65.jpg" alt=""></a><figcaption id="caption-attachment-421376" class="wp-caption-text"> Malik eats his yakisoba noodles with satisfaction. He says he can eat three meals a day. Next, he says he will try his hand at the &#8220;ultimate curry.</figcaption></figure>
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 From the April 25-May 2, 2025 issue of &#8220;FRIDAY

 Mitsutoshi Watanabe

 It's good! I'm ready! Mr. Malick sends his hand power. The FRIDAY Gourmet team took him under their wing to learn more about the "ultimate yakisoba," which took him five years to perfect!

 Noodles and sauce are "Kite! The noodles and the sauce are perfect! Five years of hard work, one vegetable, one seasoning, and about one minute of cooking time.

This is also super magic! Mr. Malick’s “Ultimate Yakisoba” recipe arrived at by hand power

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