Omusoba (Japanese Omelet With Stir Fried Noodles and Vegetables)
By: Nika Phelps
Published: Friday, November 19, 2010 - 7:52pm

Ingredients




8 eggs
1 carrot, cut into small strips
1 onion, finely chopped
2 garlic cloves, finely chopped
2 cups cabbage, chopped bite size
4 tablespoons neutral oil (grapeseed, canola)
2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon sake
1 teaspoon sugar
1 sheet nori (dried seaweed), ground or very finely chopped (I u
6 ounces (170 g) chow mein noodles (ramen noodles are also good)
Tonkatsu sauce
Kewpie Mayonnaise (optional)
salt& pepper

Preparation

1 Boil your noodles just short of al dente (you will finish them in the pan), rinse in cold water and set aside. 2 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). 3 Lower the heat and add noodles, water, soy sauce, sake, rice vinegar, sugar and nori. Mix well and cook for a couple of minutes. 4 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. 5 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!