How to make Omusoba.

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.

Cut the cabbage into thin strips.

Cut the carrot into thin strips after removing the bottom.

Cut the green pepper in half, remove the seeds, and slice it.

Cut the shimeji mushrooms by breaking them into pieces.

Prepare the yakisoba sauce by mixing 6 tbsp soy sauce and 3 tbsp oyster sauce together.

Heat a frying pan over medium heat and sauté the vegetables until wilted.

Microwave the yakisoba noodles for about 2 minutes to soften them.

Add the softened noodles to the pan with the sautéed vegetables.

Add garlic powder and 2/3 of the yakisoba sauce to the pan, keeping 1/3 for garnish.

Mix everything in the pan until no sauce is left at the bottom, indicating the yakisoba is ready.

Heat vegetable oil in a small skillet and coat it using a piece of kitchen paper.

Beat 1 egg with a little salt and pepper in a small bowl.

Pour the beaten egg into the skillet, moving it around to cover the skillet like a crepe.

Once the bottom is cooked and the top is slightly runny, turn off the heat.

Add 1/4 of the yakisoba on top of the egg in the skillet.

Place a serving plate on top of the skillet and flip it over to transfer the omelet with yakisoba on top.

Tuck the loose ends of the egg underneath the yakisoba to form an omelet shape.

Drizzle the reserved yakisoba sauce on top (optional).

Finish with katsuobushi, nori seaweed powder, and pickled ginger for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens