OMUSOBA RECIPE - Yakisoba noodles wrapped in an omelet blanket @CookingwithChefDai

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.

Prepare ingredients: cut pointed cabbage into bite-sized pieces, cut carrot into matchsticks (about 2 inches long), slice shiitake mushrooms, slice half a medium onion, and cut one spring onion into 1-inch pieces.

Cut sliced pork medallions into bite-sized pieces.

Heat a pan on high heat, add a glug of cooking oil, and fry the pork until cooked through. Set aside.

In the same pan, add another glug of cooking oil and cook the carrots and onions for around 1 minute.

Add the cabbage and fry for a further 1 minute.

Add the shiitake mushrooms and spring onions, frying for another minute.

Add the shelled edamame beans and return the cooked pork to the pan. Season lightly with salt and white pepper.

Add the yakisoba noodles and pour over the sachet seasoning liquid. Toss or mix to combine the sauce with the other ingredients well.

To make the omelet, crack 2 large eggs into a bowl and whisk thoroughly.

In a non-stick pan on high heat, add a glug of cooking oil. Once the pan is hot, pour in the eggs. The eggs should sizzle on contact with the pan.

Burst any bubbles that may form and when the eggs are starting to set but still runny on top, place the yakisoba mixture in the middle of the eggs, running from one end to the other.

Using a spatula, fold half of the egg over the yakisoba noodles, then repeat on the other side.

Plate up the omusoba and serve with bonito flakes, aonori, sushi ginger, and mayonnaise.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens