I generally like yaki soba, but it doesn’t really excite me compared to a lot of other Japanese recipes. This was a solid version, though.
I improvised this recipe, but through research found out that a hearty udon that’s heavy with meat, vegetable, and egg is called stamina udon, or sutamina udon. So I’m counting it for the challenge!
I tinkered with this recipe a bit but the ultimate results were quite good. My beans were not cooked after the recommended 7-8 hours. To fix this, I cooked them under pressure for 20. Other options include boiling on stovetop, soaking ahead, cooking longer.
I absolutely love the idea behind omurice (fried rice omelet, which I’ve been making with Chinese leftovers before I even knew it was a Japanese dish). But I am not a fan of ketchup, which plays into many versions of the dish. Not this okonomiyaki-influenced one, though. We adored the flavors here. My omelet was a little messy but still rather impressive, I think.