OMUSOBA | Delicious Cousin of OMURICE | Upgraded version of Yakisoba | Perfect for Weekend lunch!

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar + water

Rice vinegar reduces sugar content while maintaining acidity.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

Cook Chinese noodles according to package instructions; drain and set aside.

Heat a large skillet over medium heat and add sliced pork belly; cook until browned.

Add shredded cabbage, carrot, onion, and green bell pepper; sauté until tender, about 3-4 minutes.

Add cooked noodles to the skillet; stir to combine with vegetables and pork.

Sprinkle Dashi powder and drizzle okonomiyaki sauce over the mixture; mix well and cook for an additional 2-3 minutes.

In a separate bowl, whisk eggs until well combined.

Heat a non-stick skillet over medium heat and add a little oil.

Pour half of the eggs into the skillet, swirling to coat the bottom evenly; cook until just set.

Place half of the noodle mixture in the center of the omelette; fold the edges over to enclose the filling.

Carefully slide the omelette onto a serving plate; repeat with remaining ingredients for a second serving.

Garnish with Aonori seaweed, mayo, and Katsuobushi as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens