OMUSOBA RECIPE - Yakisoba noodles wrapped in an omelet blanket ‪@CookingwithChefDai‬

Hello everyone. I hope you and your families are all well and keeping safe. In today's video I'm going to show you how to make this delicious Omu Soba. Stir fried yakisoba noodles with crispy pork and mixed vegetables, wrapped in an omelette and then served with a fruity and savoury yakisoba sauce and mayonnaise. Today's video is brought to you in collaboration with Okado, the UK online supermarket, where you can find many of the key ingredients found in today's video. These packets of yakisoba not only include sealed packets of noodles, but also the sauce sachets needed to flavour the noodles. I'm also going to be using this yakisoba sauce today to smother the Omu Soba. This is essentially a very similar flavour to the sauce sachet as shown before, so this can be used by itself to season noodles if you wish. I'm going to be using these shelled edamame beans today. These are ready to eat and can be added to a variety of dishes, including salads and stir fries. This green nori seaweed is called Aonori in Japanese. As well as on yakisoba, this is also typically used as a topping on other street food classics such as okonomiyaki and takoyaki. As well as tasting amazing, it has a really fragrant and distinctive aroma. We're also going to be covering the Omu Soba with some katsuobushi bonito flakes for some added umami. And then finally, to give the rich tasting Omu Soba some tartness and texture, we're also going to be topping it off with some gari sushi ginger. So to prep the ingredients, we're going to take a few leaves from this pointed cabbage and cut it into bite sized pieces. Then take a carrot and cut off a section around 2 inches in length and cut into matchsticks. I'm using shiitake mushrooms today, but feel free to use any mushrooms you wish. Cut into thin slices. Take half a medium onion and slice. Take one spring onion and cut into 1 inch long pieces. I'll be using these sliced pork medallions today. Cut into bite sized pieces. Next place a pan on high heat, add a glug of cooking oil and fry your pork until cooked through and leave to one side. Next into the same pan, again on a high heat, pour a glug of cooking oil inside and start by cooking the carrots and onions. Fry for around 1 minute. Next add the cabbage and fry for a further 1 minute. Add the shiitake mushrooms and spring onions. Again fry for a further 1 minute. Add the edamame beans and then finally return the pork back to the pan. Season lightly with salt and white pepper. Next add the noodles, pour over the sachet seasoning liquid, then toss or mix to combine the sauce and the other ingredients well. Next to make the omelette. Crack 2 large eggs into a bowl and whisk thoroughly. Into a non-stick pan on a high heat, pour in a glug of cooking oil. Once the pan reaches temperature, pour in the eggs. The eggs should sizzle on contact with the pan. Burst any bubbles that may form. Then whilst the eggs have started to form, but still runny on top, place your yakisoba into the middle of the egg, running from one end to the other. Next using a spatula, fold half of the egg over the yakisoba noodles and then repeat on the other side. All that's left now is to plate up. So I hope you enjoyed watching that recipe, let's get stuck in. Yakisoba is one of my favourites, so I can't wait. Let's break into this egg, exciting, you can't see what's underneath, there we go. Let's grab some of the noodles with the egg. Itadakimasu! Mmm, that's delicious, mmm. Get a bigger mouthful this time. Some noodles, the egg, hope that picks up. Mmm. So good. How best to describe the yakisoba sauce? Well it's quite salty, slightly sweet, slightly sour, it's got a really strong hit of umami in it. I would say the fruitiness of it is quite similar to a Worcestershire sauce. So the egg and the mayonnaise give the dish a really mellow and creamy flavour, and that works perfectly with the tangy and fruity yakisoba sauce. The pork slices are nice and charred on the outside, so give a lovely crispy texture. And then the vegetables give a nice crunch, the onions, the carrots, the cabbage. So as much as I'm enjoying this omusoba, it's not something I have at home very often. I usually just have the yakisoba, which is the noodles with the vegetables and meat. But please try this at home. If you're not confident making the omelette, you can start by making a sunny side up egg and just placing that on top of the yakisoba noodles. And I just love the flavour of this bonito flakes, mmm. And the aonori, the seaweed, the bonito flakes give a lovely smoky flavour. And the aonori seaweed are really moorish, mmm. I'm just loving the vegetables, the spring onions, the cabbage, the carrots and the onions give a lovely crunch, mmm. And I just love edamame beans, mmm. So I would say the ingredients that you can put into your yakisoba are really endless and are only limited by your imagination. So I would say pork is probably the most popular variation in Japan. But you can also have chicken, prawns, beef. I put hot dog sausages in mine. You can put a mix of seafood like squid, scallops, mussels. And I love putting loads of different vegetables in there, so it's quite healthy. You can put in there some broccoli, some asparagus, some pak choi, a medley of mushrooms. So another way you can enjoy yakisoba noodles is to put it in a hot dog bun. And that's very popular in Japan and it's called yakisoba pan. I've made that before on this channel, so click on the icon in the top right corner of the screen and it will bring you to the video I made before. So next I want to introduce this cracking Japanese craft gin that you can find on the Okada website called Loku Gin. So this gin distilled in Japan combines both traditional and six uniquely Japanese botanicals including sakura flower, sencha tea and sencha pepper. So I'm going to enjoy this as a classic gin and tonic, simply with some ice and tonic water. I do love myself a gin and tonic. Kanpai! So refreshing, wow. So you can really taste the herbal and floral flavours. It's a little bit fruity. It's a really mellow and smooth gin. I think I put a bit too much gin in this, but I'm loving it nevertheless. It's delicious. So I'm going to have one last bite before I pass it over to my son who's been waiting very patiently by the side. I know he's absolutely starving. So we'll get everything in one bite this time. Cabbage, mushroom, carrot, pork. Yes. Thanks for watching everyone. I hope you enjoyed today's video. I hope you and your families all keep safe, keep smiling and until next time, bye bye.