Chicken Omusoba Recipe

Marinate chicken strips in ginger juice for 30 minutes. Set aside.

In a bowl, combine soy sauce, mirin, sugar, hot sauce and ketchup. Whisk to combine. Set aside.

In a non-stick pan, heat up vegetable oil. Pour egg mixture, swirl pan to create a thin-like egg crepe. When cooked, set aside.  (To achieve a thin crepe-like egg, crack eggs in a bowl; cover and leave at room temp for 3 hours prior to cooking).

Heat up oil in pan and sauté chicken strips until cooked, about 5-7 minutes. Add the vegetables and sesame oil. Continue sautéing until vegetables are cooked. Add the cooked noodles and toss to mix. Remove from heat and pour prepared sauce. Toss to coat evenly. Return to stove over medium fire, just to heat through.

 

Transfer to a serving dish. Top with cooked egg, Japanese mayonnaise, sweet soy sauce, bonito flakes and crispy nori (if using).