Omusoba
Omusoba (Omelette Yakisoba): A Kid-Friendly Japanese Comfort Food
Looking for a quick, comforting Japanese lunch that your whole family will love? Omusoba might be your new go-to dish! This tasty Japanese street food-inspired recipe is a delicious fusion of two favorites: fluffy omelette and savory yakisoba noodles, topped off with the sweet and tangy richness of Okonomi sauce.
Why We Love Omusoba at Home
In our house, yakisoba is a weekend lunch staple. It’s quick, satisfying, and always a hit with the kids. In fact, my kids love it so much, they usually ask for “okawari” (a second serving) before I can even take my first bite!
That’s exactly why Omusoba is such a lifesaver. By adding a fluffy omelette on top, it stretches the portion size and makes the dish feel more filling—without any extra effort. Plus, the presentation makes it fun and exciting, especially for kids!
RECIPE
Servings: 3-4
Time: 30 min
Ingredients:
2 servings of Yakisoba noodles
1/8 pc cabbage
1/2 pc carrot
1/4 pc onion
1/2 lb ground pork (or pork belly)
1 tbsp sake
Salt and pepper
Sesame oil
6 pcs egg
Aonori (seaweed flakes)
Kitchen Tools:
Instructions:
Prepare the vegetables
Thinly slice the onion and carrot, and cut the cabbage into bite sizes. Set them aside.Cook the pork and vegetables
Heat a pan over medium heat and add a small amount of oil.Add the ground pork (or pork belly slices - cut in smaller pieces), along with 1 tablespoon of sake, and season with a pinch of salt and pepper.
Stir-fry until the pork is fully cooked and lightly browned.
Add the sliced onion, carrot, and shredded cabbage to the pan with the pork.
Stir-fry everything together until the vegetables are tender.
Cook the noodles
Add the yakisoba noodles to the pan, cover the pan with a lid and let the noodles steam for about 1 minute to loosen and soften.Add the sauce
Uncover and toss the noodles with the vegetables and pork.Add the yakisoba sauce packet that came with the noodles, or substitute with 3 tablespoons of Okonomi sauce for a homemade touch.
Stir everything until evenly coated and well mixed.
Make the omelette
In a bowl, lightly beat 2 eggs.Heat a Tamagoyaki pan or a regular non-stick frying pan over medium-low heat.
Add a little oil, then pour in the beaten eggs, swirling to spread it into a thin, even layer.
Wrap the yakisoba
While the egg is still slightly soft on top but cooked underneath, place a portion of the yakisoba mixture in the center or slightly to one side.Carefully roll or fold the omelette over the noodles using a spatula, and gently transfer to a plate.
Add toppings
Drizzle the top with Okonomi sauce and Japanese mayonnaise, then finish with a sprinkle of Aonori (seaweed flakes) for that classic street food flavor.
What is Omusoba?
Omusoba is a delicious Japanese dish that combines elements of an omelette and yakisoba, a popular stir-fried noodle dish. The word "Omusoba" is a portmanteau of "omu" (short for "omuretsu," the Japanese pronunciation of "omelette") and "soba" (which refers to noodles, though in this case, it specifically means yakisoba).
Key Components:
Yakisoba: This is a Japanese stir-fried noodle dish typically made with wheat noodles, vegetables (like cabbage, carrots, and onions), and meat (often pork), all seasoned with a savory sauce known as Yakisoba sauce or Okonomi sauce.
Omelette: A fluffy omelette, made by beating eggs and cooking them into a thin sheet, which then wraps around the yakisoba noodles.
Flavors:
The combination of the savory, slightly sweet, and tangy flavors of the yakisoba with the rich, fluffy texture of the omelette creates a harmonious and satisfying dish. It is often garnished with Okonomi sauce, mayonnaise, and Aonori (seaweed flakes) for added flavor and visual appeal.
