Omusoba is a very popular dish in Japan that can be
found in 'family restaurants' and izakayas (Japanese brasseries).
It is an uncomplicated dish, remindful of what you would
get in a Japanese household. Sweet and savory flavors
are both present in this Japanese omelet that's extremely
satisfying on a cold day!
Makes about 4 omelets
- 8 eggs
- 1 carrot, cut into small strips
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups cabbage, chopped bite size
- 4 tbsp neutral oil (grapeseed, canola)
- 2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp sake
- 1 tsp sugar
- 1 sheet nori (dried seaweed), ground (I use a coffee grinder) or very finely chopped
- 6 oz (170g) chow mein noodles (ramen noodles are also good)
- Tonkatsu sauce
- Kewpie Mayonnaise (optional)
- salt & pepper
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 (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!