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!

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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.


Ingredients

Units Scale
  • 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

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

Notes

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


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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    Questions and Reviews

    1. I made this tonight for dinner and it was so good! The vegetable and noodle combination was delicious all on it’s own, but it was even better folded into an omelet.