Featured Recipe

Sriracha Omusoba

Epic Spicy Feast

Serves: 2
Cook Time: 30 minutes

 

Ingredients:

 

  • 1 pack Sapporo Ichiban Sriracha Yakisoba
  • 1/4 cup chicken thighs, chopped
  • 1/2 cup yellow onion, sliced
  • 1/4 cup carrot, julienned
  • 1/4 cup cabbage, chopped
  • 4 eggs, divided
  • Yakisoba sauce, for topping
  • Japanese mayonnaise, for topping
  • Bonito flakes, for topping
  • Aonori (dried seaweed powder), for topping
  • Beni shoga (red pickled ginger), for topping

Directions

 

 

STEP 1

Cook yakisoba noodles according to the package. Drain and set aside.

 

 

STEP 2

Heat oil in a medium side pan and cook the chicken until it is no longer pink and slightly browned.

 

 

STEP 3

Cook the onion, carrot, then cabbage until tender.

 

 

STEP 4

Add the cooked yakisoba noodles and seasoning packet. Mix well to combine.

 

 

STEP 5

Heat olive oil in a separate pan over med-low heat. Whisk together 2 eggs and pour in the mixture.
Be sure to cover the pan in an even layer while slightly moving the pan around in a circle.
Cook for about 15-20 seconds until it looks cooked yet runny.

 

 

STEP 6

Add half of the yakisoba mixture. Use a spatula to fold in the ends of the egg.
Flip the pan over a serving plate and shape the omelette into an oval shape.

 

 

STEP 7

Repeat steps 5 and 6 to make the second omelette.

 

 

STEP 8

Top each omelette with yakisoba sauce, mayonnaise, bonito flakes, aonori, and beni shoga.

 

 

STEP 9

Serve immediately and enjoy.