omu-soba

omu-soba is the love child of two childhood favorites: a fluffy japanese omelette and yaki-soba (stir-fried noodles).

the omelette for this omu-soba is inspired by the viral exploding/splitting japanese omelette: a smooth, soft omelette exterior that when cut, reveals a velvety scrambled interior.

yaki-soba is another street food favorite (like okonomiyaki). it’s the perfect balance of springy, chewy noodles and sauciness. plus its ridiculously easy to make!

while this dish looks difficult, it should take less than 10 mins to prepare the whole thing, and your friends or family will definitely be impressed!

ingredients 材料

for okonomiyaki pancakes

1 cup chopped cabbage
1/2 cup vegetable of choice (onions, carrots, etc. up to you!)
1 package of fresh yakisoba noodles (with sauce – i recommend maruchan’s)
1/4 cup water (per portion)

for omelette

directions 作り方

for yakisoba

on medium high heat, stir fry vegetables of choice (i used cabbage and carrots) until softened to liking
add fresh yaki-soba noodles and 1/4 cup of water (per portion)
loosen up noodles with chopsticks so that water is absorbed equally by noodles
stir-fry noodles until water is cooked off
add yaki-soba sauce powder and coat noodles evenly
set aside

for fluffy splitting omelette

in a small bowl, whisk eggs
add milk and whisk thoroughly
heat a medium non-stick pan on medium-low heat and add butter
pour in egg mixture and immediately start scrambling the eggs with chopsticks
* tip is to work fast and shake the pan front and back over the heat while swirling the chopsticks around in a large circle in the egg mixture to bring in the cooked eggs from the side *
when the eggs are 30-40% cooked, don’t be shy and use force to toss the omelette back and over onto itself
then tilt the pan away from you, placing the side of the pan farthest from you/the handle directly over the heat – seal the fold and form the iconic oval shape
work quickly to set the omelette over the yakisoba before the eggs inside over-cook!