The sauce packet that comes with the yakisoba plus other seasonings if needed
a small amount
a small amount
Aonori, beni-shoga pickled red ginger, mayonnaise
As toppings, to taste
Use 3 frozen or fresh egg whites. Warm up the rice and noodles in the microwave. Chop up the vegetables and noodles roughly.
Heat some oil in a frying pan and start stir-frying the vegetables. Add the noodles and rice after a while and keep stir frying.
Add the sauce packet, salt and pepper to season.
Arrange the noodles and rice on a plate, make an indentation in the center and drop in the egg yolks.
Wipe out the frying pan and heat up some more oil. Make a thin egg white omelette. Avoid mixing around the white too much or it will bubble.
Wrap the mound of noodles and rice with the egg white omelettte, shiny white side up.
Make a cut in the center so that the yolk pours out. You can cut it right at the table, too!
Add some Japanese-style Worcestershire sauce with some toppings, and it's done.
I edited the recipe, increasing the egg whites from 2 to 3 so that the omelette wraps the mound of noodles and rice cleanly when using 1 pack of yakisoba noodles.
Story Behind this Recipe
I had a sobameshi at an izakaya (Japanese gastropub) a while back like this. The egg yolk falling out from the middle was quite exciting, so I tried to recreate the dish. This is a perfect way to use up that 1 pack of yakisoba noodles that always seems to be left over.
This recipe uses up the frozen egg whites left over from making sweets. It's a rather rich dish, so rather than eating it by yourself you may want to share it with someone or serve it at a dinner party, divided amongst all the guests.