Omusoba – Japanese Omelet with Stir Fried Noodles

Omusoba is a popular Japanese dish made of stir fried yakisoba noodles wrapped in an omelet and topped with mayonnaise and tonkatsu sauce.

Omusoba is a very popular dish in Japan found in many ‘family restaurants’ and izakayas (Japanese brasseries). It’s a recipe of classic yakisoba (stir fried noodles) wrapped in an omelet and topped with a fruity and savory brown sauce called tonkatsu sauce, and kewpie mayonnaise. It’s comfort food done well – this Japanese omelet is extremely satisfying on a cold day!

Omusoba

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• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 omelets 1x
• Category: Main
• Method: Pan frying
• Cuisine: Japanese

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Description

Stir fried yakisoba noodles wrapped in an omelet and topped with mayonnaise and tonkatsu sauce.

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Ingredients

Units USM Scale 1x2x3x

• 8 large eggs
• 1 carrot, julienned
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups cabbage, shredded
• 1/4 cup vegetable oil
• 2 tablespoons soy sauce
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons water
• 1 tablespoon sake
• 1 teaspoon sugar
• 1 sheet nori, shredded
• 6 ounce chow mein noodles or ramen noodles
• Tonkatsu sauce
• Kewpie mayonnaise (optional)
• Salt and pepper, to taste

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Instructions

1. Boil the noodles: Boil the chow mein noodles just short of al dente (you will finish them in the pan), rinse in cold water and set aside.
2. Cook the vegetables: In a large pan over high heat, add 2 tablespoons of oil, garlic and onions, and cook for 2 minutes. Add the rest of the vegetables and cook until they are almost soft but still yielding a crunch (about 8 minutes).
3. Add the noodles and seasonings: Lower the heat and add noodles, water, soy sauce, sake, rice vinegar, sugar and nori. Mix well and cook for a couple of minutes.
4. Make the omelets: Grab another pan to make your omelets. Whisk 2 eggs and set aside. Add 1 tablespoon of oil to a skillet and when the oil is hot, add the whisked eggs. Leave for a few minutes until the omelet is ready and transfer it to a plate. Repeat the same process until all 4 omelets are made.
5. Make the omurice: Equally divide the stir fried noodles and vegetables and push them to one side of each omelet. Fold the empty side over the stir fried noodles. 
6. Serve: Top with tonkatsu sauce and kewpie mayonnaise and serve

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Notes

This omusoba recipe taste best when eaten immediately. For leftovers, keep in a storage container and refrigerate for up to 2 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 454
• Sugar: 7.1g
• Sodium: 906mg
• Fat: 24.4g
• Saturated Fat: 14.3g
• Unsaturated Fat: 2.8g
• Trans Fat: 0g
• Carbohydrates: 43.8g
• Fiber: 3.7g
• Protein: 19.3g
• Cholesterol: 372mg

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