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–+ servings

Omusoba (Yakisoba Omelette)

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Author Yuto Omura
Servings 3 portions

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)

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

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.
    Mix yakisoba sauce in a small bowl
  • 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.
    Homemade okonomiyaki sauce in a glass bowl

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.
    frying Chinese style noodles in oil to make them crispy
  • In the same wok, add 100 g ground pork with a sprinkle of salt and pepper and fry until browned.
    browning ground pork in a wok
  • Add 30 g onion and 30 g green cabbage and stir fry until softened to your liking.
    frying cabbage and onions with ground pork
  • 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.
    yakisoba noodles on the side of the pan with homemade yakisoba sauce
  • Stir fry everything together for 1-2 minutes and then remove from the heat.
    yakisoba in a pan
  • Use kitchen scissors to cut the noodles (this will make it easier to eat with the omelette).
    cutting yakisoba with scissors

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.
    greasing a pan with kitchen paper to make omurice
  • While you wait for it to heat up, whisk 6 egg, 2 tbsp milk and 1 tsp olive oil in a bowl until combined, then pour through a sieve to ensure it's smooth.
    whisked egg poured through a fine mesh sieve
  • 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 allow it to cook until half-done.
    whisking egg in a pan
  • Tilt the pan occasionally to ensure the egg is going up the edges (this will make it easier to fold).
    swirling half cooked egg around the edges of the pan
  • Once half-cooked, place one portion of the yakisoba noodles over one half of the omelette.
    yakisoba on omelette in pan
  • Carefully peel one edge of the omelette away from the pan using the spatula and fold it in half over the noodles.
    folded omelette filled with yakisoba 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.
    omusoba on a beige plate drizzled with okonomi sauce, Japanese mayo and topped with aonori and red pickled ginger
  • Repeat with the rest of the egg mixture and yakisoba, making sure to lightly grease the pan between each omelette. Enjoy!