Recipe: Japanese Omelette (Usuyaki Tamago) + Healthy Noodle Soup With Leftover Roast Beef

Japanese omelette is seasoned with both sugar and salt, compared to the Chinese omelette which is seasoned with soy sauce. They are also thinner, and can be used to wrap whole ingredients or sliced thinly to use as garnish for sushi and noodles.

Both Japanese and Chinese omelette are great for making omurice (rice wrapped in omelette), topping on fried noodles as well as soupy noodles. Today I am sharing a recipe for healthy noodle soup topped with leftover roast beef and Japanese omelette. Simple but tastes very good, and it makes good use of leftover beef.

Japanese omelette (usuyaki tamago)
Recipe adapted from Japanese Bible
Preparation time: 5 minutes
Cooking time: 5 minutes
Serves 2-3

2 large eggs
1/2 tsp caster sugar
A pinch of salt
Vegetable oil for greasing pan

1. Place eggs, sugar and salt into a bowl and beat lightly using chopsticks. Pass mixture through a strainer to remove strands of eggs.

2. Very lightly oil a Japanese omelette pan or a 20cm (8-inch) non-stick frying pan and place over medium heat. Pour one third of the egg mixture into the pan, then tilt pan quickly to spread mixture evenly over the base.

3. Cook for 1 minute or until edges of egg mixture are dry and surface is nearly set. Using a spatula, flip the omelette and cook for a further 5 seconds.Transfer omelette to a chopping board.

4. Repeat with remaining egg mixture to make two more thin omelettes, greasing the pan lightly between the batches.

5. To slice the omelette, fold the omelette into thirds and then slice thinly into strips using a sharp knife.

First batch I made was slightly thicker so it has a more spongy texture 
Very thin Japanese omelette

Healthy noodle soup with leftover roast beef and Japanese omelette
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 10 minutes
Serves 2

2 pieces non-fried broad noodles (I used Cintan brand, approx. 110g)
1 1/2 cups chicken or vegetable stock
3-4 cloves garlic, finely chopped
1 tbsp cooking oil
3 stalks choy sum, cut into 1 inch lengths
6-8 sugar snap peas, ends trimmed and sliced
1 tsp sesame oil
100g ribeye roast beef, roasted and sliced thinly

For marination
1/2 tbsp mirin
1 tsp Japanese soy sauce

To garnish
1/2 portion Japanese omelette (recipe above)

1. Marinate the leftover beef in the mirin and Japanese soy sauce for about 5 minutes.

2. Bring a pot of water to the boil, add a few drops of cooking oil and salt, and cook the noodles for 3 minutes,or until al dente. Drain and divide into two bowls.

3. In a separate saucepan, add the cooking oil and garlic and cook over medium high heat for 2 minutes, until lightly browned. Add the chicken stock and bring to the boil. Once boiling, add the choy sum and sugar snap peas and cook for about 1 minute. Then, add the leftover beef for about 30 seconds, just to heat up. Season with salt as necessary.

4. Divide the soup between the two bowls and top the noodles with the vegetables, beef and Japanese omelette. Drizzle a little sesame oil over the top. Serve immediately.

*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.

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