Omu Soba Recipe - Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Cut the cabbage into strips about 1/2 inch (1.2 cm) wide, rinse and drain the bean sprouts, cut the carrot into thin matchsticks, slice the green onions thinly, and cut the pork into bite-size pieces.
2. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown the pork, then add the carrot and cook 1 to 2 minutes.
3. Add the cabbage and bean sprouts and cook until wilted. Once water comes out of the vegetables, add the Chuka men, stir under the vegetables, then lower the heat, cover, and cook 2 to 3 minutes until the noodles soften.
4. When the noodles loosen and soften, stir them with the vegetables, add the sauce, and stir for a couple of minutes to coat evenly. Season with salt and pepper to taste. Set aside.
5. Whisk the eggs with a pinch of salt. Heat 1/2 tablespoon oil in a medium frying pan.
6. Pour half the egg into the pan and swirl to spread thinly. Cook 15 to 30 seconds.
7. Place some of the noodle mixture in the center of the egg, without overfilling. Fold the egg over the filling with a spatula, then flip it onto a plate. Shape into an oval by hand. Repeat with the rest of the egg and noodles.
8. Top with yakisoba sauce, mayonnaise, aonori, katsuobushi, chopped green onions, and benishoga.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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