Omusoba

My first Omusoba was at Go Japanese Restaurant in Astor Place. For those who doesn't know what it is it's an omelet with yakisoba filling topped with Tonkatsu sauce, Japanese mayonnaise, dried seaweed flakes, bonito flakes and gari (pickled ginger).

This is a fairly simple recipe, you can substitute yakisoba noodles with ramen noodles and bean sprouts with julienne carrots and cabbage. You can also add in julienne pork or chicken. Just use 1/2 cup of vegetables 1/2 cup of meat instead of a cup of vegetables. To make this a vegetarian recipe, just omit the bonito flakes.

• 2 packets yakisoba noodles
• 2 packets yakisoba seasoning (comes with the yakisoba noodle)
• 3 eggs
• 1 cup bean sprouts
• 2 tablespoon soy sauce
• 2 teaspoon oil
• Tonkatsu sauce
• Japanese mayonnaise (Kewpie brand)
• Dried seaweed flakes
• Bonito flakes
• Gari (pickled ginger)

Add 1 teaspoon of oil in the wok. Turn it on high heat. Add in the yakisoba noodles, the seasoning, bean sprouts and soy sauce. Fry the noodles for a few minutes, if it is too dry add some water. Add in some Tonkatsu sauce (add more if you like your noodle saucy). Set aside the yakisoba.

Add the remaining oil into the wok. Break 3 eggs into the wok on medium heat to make an omelet. Put the yakisoba on the omelet and fold it into a semi circle.

Serve the Omusoba with more Tonkatsu sauce, Japanese mayonnaise, dried seaweed flakes, bonito flakes and gari. Dig in!