Omusoba (Japanese omelet with stir fried noodles)
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Omusoba – Japanese omelet with yakisoba
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: Main
- Cuisine: Japanese
- 8 large eggs
- 1 carrot (julienned)
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 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)
- Boil your noodles just short of al dente (you will finish them in the pan), rinse in cold water and set aside. In a large pan over high heat, add 2 tbsp 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). Lower the heat and add noodles, water, soy sauce, sake, rice vinegar, sugar and nori. Mix well and cook for a couple of minutes.
- While the veggies are finishing up in the pan, grab another pan to make your omelets. Use 2 eggs per omelet (break in a bowl and briefly whisk). Add oil to the pan and when the oil is hot, make your first omelet. When the omelet is ready, put it on a plate and repeat the process until all your omelets are made.
- Equally divide the veggie and noodle mix and spread it on one side of each omelet. Fold with the empty side, squirt a good amount of Tonkatsu sauce on top, add some kewpie mayonnaise too if you like to add creaminess, and serve!
- Calories: 735
- Saturated Fat: 8
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