Name: Omusoba (Omelette Yakisoba)
Cuisine: 和食
Ingredients: 1/2 onion; 100g thinly sliced pork; A pinch of salt (for seasoning pork); Vegetable oil, as needed; 1/2 bag bean sprouts; 2 packets yakisoba noodles; 2 tbsp sake; 1 small bag bonito flakes (katsuobushi) (4g); 2 tbsp Worcestershire sauce; 2-3 tbsp tonkatsu sauce; 3 eggs; A pinch of salt (for eggs); Mayonnaise, to taste; Ketchup, to taste; Tonkatsu sauce (for topping), to taste; Bonito flakes (for topping), to taste; Aonori (green seaweed powder), to taste; Red pickled ginger (beni shoga), to taste

About "Omusoba (Omelette Yakisoba)"

This is a recipe for Omusoba, a childhood favorite of chef Koh Kentetsu. By steaming the yakisoba noodles with sake and bonito flakes, they develop a chewy texture and deep umami flavor. The dish features a rich seasoning made by combining Worcestershire sauce and tonkatsu sauce. Using a tamagoyaki pan (Japanese omelette pan) allows anyone to wrap the noodles in egg beautifully without fail. Finish by topping with mayonnaise, ketchup, tonkatsu sauce, bonito flakes, aonori (green seaweed powder), and red pickled ginger.

Introduction to Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】 →

Video Timestamps

Tips for Making "Omusoba (Omelette Yakisoba)"

Prep
- Cut a V-shape to remove the core of the onion, then slice it thinly. Use onion and bean sprouts instead of cabbage to prevent sharp edges from tearing the egg when wrapping.
Sautéing
- Sauté the onion over medium heat for about 2 minutes until softened before adding the bean sprouts. Sauté thoroughly to cook off moisture, then push them to the side.
Loosening Noodles
- After adding the yakisoba noodles, pour in 2 tbsp of sake to steam-cook them, which makes the noodles chewy and easy to loosen.
Adding Umami
- Koh Kentetsu's key tip is to place 1 bag of bonito flakes (4g) directly on top of the noodles. The umami of the bonito flakes infuses deeply into the noodles during the steaming process.
Sautéing Meat
- Add the sliced pork after the noodles are loosened. Stir-frying it with the noodles keeps the meat tender and distributes its savory juices throughout.
Seasoning
- Blend Worcestershire sauce and tonkatsu sauce for a deep, sweet, and spicy flavor. Pour the sauces around the edge of the pan to cook off excess acidity.
Wrapping Egg
- Using a tamagoyaki pan makes wrapping easy. Pour in the egg, tilt the pan to spread it to the edges, turn off the heat once it sets, mound the yakisoba, and fold the edges over using a spatula.
Plating
- Flip the wrapped omelette onto a plate, drizzle mayonnaise, ketchup, and tonkatsu sauce in a grid pattern, and top with bonito flakes, aonori, and red pickled ginger.

Ingredients for "Omusoba (Omelette Yakisoba)"

18 items

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1/2onion
100gthinly sliced pork
Apinch of salt (for seasoning pork)
Vegetableoil, as needed
1/2bag bean sprouts
2packets yakisoba noodles
2tbsp sake
1small bag bonito flakes (katsuobushi) (4g)
2tbsp Worcestershire sauce
2-3tbsp tonkatsu sauce
3eggs
Apinch of salt (for eggs)
Mayonnaise,to taste
Ketchup,to taste
Tonkatsusauce (for topping), to taste
Bonitoflakes (for topping), to taste
Aonori(green seaweed powder), to taste
Redpickled ginger (beni shoga), to taste

How to Make "Omusoba (Omelette Yakisoba)"

1
Cut a V-shape to remove the core of the onion, then slice it thinly. Season the thinly sliced pork with a pinch of salt. Rinse the bean sprouts and drain well.
2
Heat vegetable oil in a frying pan over medium heat, and sauté the onion for about 2 minutes until softened.
3
Add the bean sprouts and sauté thoroughly to cook off the moisture, then push them to one side of the pan.
4
Add a little more vegetable oil to the empty space, then add the 2 packets of yakisoba noodles. Pour in 2 tbsp of sake, place 1 bag of bonito flakes (4g) directly on top of the noodles, steam-cook, and loosen the noodles.
5
Once the noodles are loosened, add the sliced pork and stir-fry, tossing it together with the noodles.
6
Pour 2 tbsp of Worcestershire sauce and 2-3 tbsp of tonkatsu sauce around the edge of the pan, then toss well to coat the noodles and ingredients to finish the yakisoba.
7
Add a pinch of salt to 3 eggs and beat them well, cutting through the egg whites.
8
Lightly grease a tamagoyaki pan with oil and pour in half of the egg mixture (for 1 serving). Tilt the pan to spread the egg to the edges and cook into a thin omelette.
9
Once the egg starts to set, turn off the heat and mound half of the yakisoba in the center.
10
Using a spatula, fold the far and near sides of the egg over the yakisoba to wrap it, then flip it onto a plate to serve. Repeat the process for the second serving.
11
Drizzle mayonnaise, ketchup, and tonkatsu sauce in a grid pattern, then top with bonito flakes, aonori, and red pickled ginger to finish.

Detailed Commentary on "Omusoba (Omelette Yakisoba)"

* Content organized by topics from the video.

Perfect for Children's Day! Memorable Omusoba

Introducing 'Omusoba,' a dish that Koh Kentetsu has loved since childhood. While his previously shared omurice and yakisoba recipes were highly popular, this time, with Children's Day approaching, he presents an easy-to-make Omusoba that kids will love. He carefully explains the secrets to wrapping the egg without fail and making delicious yakisoba packed with the umami of bonito flakes.

Prep and Tips for Sautéing Vegetables

First, prepare the ingredients. Cut a V-shape to remove the core of 1/2 onion and slice it thinly. Since we are wrapping this in an egg, cabbage might tear the egg with its sharp edges, so we use onion and bean sprouts (1/2 bag) instead. Season 100g of thinly sliced pork with a pinch of salt. Heat vegetable oil in a frying pan over medium heat, and sauté the onion for about 2 minutes until softened. Next, add the rinsed and drained bean sprouts, and sauté thoroughly to cook off the moisture so they blend well with the yakisoba, then push them to the side of the pan.

Sake & Bonito Flakes for Chewy, Savory Noodles

Add a little vegetable oil to the empty space and add 2 packets of store-bought yakisoba noodles. Here is Koh Kentetsu's special tip: pour in 2 tbsp of sake and place 1 bag of bonito flakes (4g) directly on top of the noodles. Steaming the noodles with sake makes them chewy and easy to loosen, while the savory umami of the bonito flakes infuses deeply into the noodles, dramatically boosting the flavor. Once the noodles are loosened, add the sliced pork and stir-fry together. Tossing the pork with the noodles prevents it from getting tough and distributes the meat's savory juices throughout the dish.

Blending Two Sauces for a Deep Flavor

Once the ingredients and noodles are well sautéed, it's time for seasoning. This recipe uses a blend of 2 tbsp of Worcestershire sauce and 2-3 tbsp of tonkatsu sauce. Combining the spicy aroma of Worcestershire sauce with the sweetness and rich depth of tonkatsu sauce creates a complex, deep flavor. The trick is to pour the sauces around the edge of the pan to cook off any harsh acidity. Let the noodles and pork absorb the sauce first, then vigorously toss everything together to finish the yakisoba.

Foolproof Egg Wrapping with a Tamagoyaki Pan

Now, let's wrap it in egg. Add a pinch of salt to 3 eggs and beat them well, cutting through the egg whites. The secret weapon here is a 'tamagoyaki pan' (Japanese omelette pan). Using this allows anyone to wrap the noodles beautifully without fail. Lightly grease the pan with oil and pour in half of the egg mixture for one serving. Immediately tilt the pan to spread the egg to the side edges to make a thin omelette. Once the egg starts to set, turn off the heat. Turning off the heat allows you to work calmly without burning the egg. Mound half of the yakisoba in the center, use a spatula to fold the far and near sides of the egg over the noodles, and flip it onto a plate to serve.

Gorgeous Toppings & Creamy Omusoba

Drizzle mayonnaise, ketchup, and tonkatsu sauce beautifully in a grid pattern over the plated Omusoba, then top with bonito flakes, aonori, and red pickled ginger for a gorgeous presentation. Tasting his creation, Koh Kentetsu was absolutely thrilled. The thoroughly sautéed onion, bean sprouts, and pork blend perfectly with the noodles. With a smooth outer omelette and a creamy, soft-cooked interior that clings to the yakisoba, it is a truly perfect dish.

Koh Kentetsu's Warm Childhood Memories

This Omusoba holds a special memory for Koh Kentetsu. When he was a child, his family often visited an okonomiyaki shop run by a sweet couple. Koh, who always ordered pig-tama (pork okonomiyaki) or ika-tama (squid okonomiyaki), childishly complained one day that he was getting tired of them. Hearing this, the couple developed this 'Omusoba' as a new menu item so that a child could enjoy something different. The excitement of eating it off the hot iron griddle with a spatula and the warm memory of that day remain an unforgettable, cherished part of his heart.

About Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

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