Omusoba omelette with prawns and mushrooms

Total time 20 mins

Comfort food in Japanese:

This omelette filled with fried soba noodles, prawns and shimeji mushrooms is traditionally served in so-called izakayas. Ginger, nori, Kewpie mayonnaise and homemade Okonomiyaki sauce round it off perfectly.

Ingredients

10 portion(s)

Omelette:

eggs

40 g

sugar

7 g

instant dashi broth

3 tbsp

cooking oil

Filling:

30 g

garlic

1.2 kg

cooked soba noodles

1 kg

raw king prawns, no shells and tails

200 g

shallots

300 g

shimeji mushrooms

5 tbsp

Kikkoman Naturally Brewed Soy Sauce

4 tbsp

cooking oil

Okonomiyaki sauce:

30 g

brown sugar

10 tbsp

ketchup

10 tbsp

honey

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

Worcestershire sauce

To serve:

10 tsp

chives, chopped

10 tbsp

Kewpie mayonnaise

1 g

nori seaweed, dried and finely chopped

5 g

katsuobushi (Bonito flakes)

200 g

pickled red ginger

Preparation

Omelette: Crack eggs, whisk with sugar and dashi and fry in oil.

Filling: Finely chop garlic, slice shallots and clean mushrooms and fry in oil until golden brown. Add prawns and fry for 1 minute, then add cooked soba noodles, season with Kikkoman Soy Sauce and cook for another minute.

Okonomiyaki sauce: Mix all ingredients well.

To serve: Spoon filling onto the bottom half of each omelette and fold into a crescent shape. Garnish with Kewpie mayonnaise, Okonomiyaki sauce, chives, bonito flakes and nori and serve with pickled ginger.

Recipe-ID: F1016

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