3 pc. Shrimp (size 31/40) 4 pc Calamari (sliced) 5 slices Pork Belly (thinly sliced) 60g Head Cabbage (cut in squares) 20g Onions (thinly sliced) 75g Kimchee (cut into small squares) ½ Tbsp. Vegetable Oil Salt (to taste) Pepper (to taste) 1 Tbsp. Yakisoba Sauce 90g Yakisoba Noodles 1 ½ Tbsp. Chicken Broth Tonkatsu Sauce (garnish) Mayonnaise (garnish) Ketchup (garnish) 3 whole Eggs (size large)
In a pan or teppan grill, stir fry shrimp, calamari, and pork belly with vegetable oil till light brown in color on medium/high heat (450 F). Add sliced onions, cabbage, and yakisoba noodles and steam with chicken broth for about 10 seconds. Add seasonings, salt, pepper, kimchee, yakisoba sauce then stir fry until seafood is cooked thoroughly. In a separate bowl, beat 3 eggs. In a pan or teppan grill, add vegetable oil then evenly pour the eggs and spread the eggs out to about the size of a sheet of standard A4 paper. Once the eggs have set, place the noodles prepared in step 2 on the middle of the eggs then gently fold into an omelette. Garnish omelette with mayo, ketchup, and tonkatsu sauce.