Omusoba (Yakisoba Omelette)
Ingredients
Homemade Yakisoba Sauce
- 1 tbsp oyster sauce or plant-based alternative
- 1 tbsp Worcestershire sauce
- 1 tsp tomato ketchup
- ½ tbsp sake
- ½ tsp sugar
- 1 pinch ground black pepper
- 1 tsp toasted sesame oil
Okonomiyaki Sauce (for topping)
- 1 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 2 tbsp tomato ketchup
- 1 tbsp honey
- 1 tsp Japanese soy sauce (koikuchi shoyu)
Yakisoba
- 1 tbsp cooking oil
- 200 g yakisoba noodles (pre-steamed)
- 100 g ground pork or your choice of ground meat
- salt and pepper
- 30 g onion thinly sliced
- 30 g green cabbage roughly cut
Omelette
- 6 eggs
- 2 tbsp milk
- 1 tsp olive oil
- 1 tsp cooking oil
- Japanese mayonnaise
- aonori (dried green seaweed powder)
- red pickled ginger (benishoga)
Instructions
Homemade sauces (skip if using store-bought)
- Take a bowl and add 1 tbsp oyster sauce, 1 tbsp Worcestershire sauce, 1 tsp tomato ketchup, ½ tbsp sake, ½ tsp sugar, 1 pinch ground black pepper and 1 tsp toasted sesame oil. Whisk until well combined, this is the yakisoba sauce.
- In a smaller separate bowl, mix 1 tbsp Worcestershire sauce, 1 tbsp oyster sauce, 2 tbsp tomato ketchup, 1 tbsp honey and 1 tsp Japanese soy sauce (koikuchi shoyu). This is the okonomi sauce for the topping, so set aside for later.
Yakisoba
- Heat a wok on medium-high and add 1 tbsp cooking oil. Once hot, add 200 g yakisoba noodles (pre-steamed), fry until slightly crispy and then transfer to a plate.
- In the same wok, add 100 g ground pork with a sprinkle of salt and pepper and fry until browned.
- Add 30 g onion and 30 g green cabbage and stir fry until softened to your liking.
- Push the meat and vegetables to one side and add the noodles to the empty space. Drizzle the homemade yakisoba sauce from earlier over the noodles only, and mix until evenly covered.
- Stir fry everything together for 1-2 minutes and then remove from the heat.
- Use kitchen scissors to cut the noodles (this will make it easier to eat with the omelette).
Omelette
- Preheat a 20cm non-stick pan on medium and add 1 tsp cooking oil. Spread it around with kitchen paper to ensure an even finish.
- While you wait for it to heat up, whisk 6 eggs, 2 tbsp milk and 1 tsp olive oil in a bowl until combined, then pour through a sieve to ensure it's smooth.
- Once the pan is hot, pour 1 portion (2 eggs worth) of the mixture into the pan and tilt to spread it evenly. Whisk continuously until it starts to set, then stop whisking and cook until half-done.
- Tilt the pan occasionally to push the egg mixture up the edges, this will make it easier to fold.
- Once half-cooked, place one portion of the yakisoba noodles over one half of the omelette.
- Carefully peel the opposite edge of the omelette away from the pan using the spatula and fold it over the noodles.
- Push the spatula underneath the omelette to make sure it's not stuck, then flip or slide it onto a plate. Top with your homemade okonomiyaki sauce and a drizzle of Japanese mayonnaise, then sprinkle with aonori (dried green seaweed powder), red pickled ginger (benishoga) or your toppings of choice.
- Repeat with the rest of the omelette mixture and yakisoba, making sure to lightly grease the pan between each omelette. Enjoy!
Notes
Stay at medium heat: Over high heat the egg tightens all at once and turns rubbery.
If the egg tears: Pour a little of the remaining egg into the split and patch it in the same pan. If it tears too far to patch, plate the yakisoba first and lay the egg over the top.
Serve each one as it is wrapped: Bring the plates to the table in the order they come off the pan.
No yakisoba noodles: Fresh ramen noodles from the store will do. Boil them a little under the package time, rinse in cold water, drain well and toss with a little oil. Then fry them as you would yakisoba noodles.
Using Lea & Perrins: It is thinner than the Japanese style, with a sharper edge. A pinch of sugar or a little ketchup pulls it toward the Japanese taste.
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