Japanese cuisine · Dough, Pasta & Rice

Omusoba

Fried yakisoba noodles with cabbage, wrapped in a thin egg omelet and topped with sauce and mayonnaise.

Ingredients · for 4 servings

• 600 g yakisoba or mie noodles
• 8 eggs
• 300 g white cabbage
• 1 carrot
• 200 g chicken breast fillet
• 4 tbsp okonomiyaki sauce
• 2 tbsp soy sauce
• 4 tbsp Japanese mayonnaise (Kewpie)
• 3 tbsp oil
• 5 g bonito flakes (katsuobushi)
• 2 scallions
• salt, pepper

Instructions

1. Cut the white cabbage into narrow strips, finely julienne the carrot, cut the chicken fillet into small pieces and the scallions into rings.
2. Heat 1 tbsp oil in a large pan over high heat, fry the chicken for 3 min., add cabbage and carrot and cook for 4 min. until the cabbage softens.
3. Add the noodles, season with 2 tbsp okonomiyaki sauce and the soy sauce, and fry for 3 min., turning, until everything is evenly coated; keep warm and wipe out the pan.
4. Whisk 2 eggs each with a pinch of salt, heat 1/2 tbsp oil in a 24 cm nonstick pan and let the egg mixture set over gentle heat for 2 min. into a still slightly moist, flat omelet.
5. Place a quarter of the noodles in the center of the omelet, fold the edges over and flip the package onto a plate – prepare three more portions the same way with the remaining eggs.
6. Drizzle the omusoba with the remaining okonomiyaki sauce and mayonnaise in a zigzag pattern, sprinkle with bonito flakes and scallions, and serve immediately.