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!
- 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!
|Amount Per Serving||%DV|
|Serving Size 231g|
|Recipe makes 4 servings|
|Calories from Fat 189||48%|
|Total Fat 21.93g||27%|
|Saturated Fat 4.62g||18%|
|Trans Fat 0.0g|
|Total Carbs 33.15g||9%|
|Dietary Fiber 3.4g||11%|