Koh Kentetsu's Omusoba with Silky, Fluffy Egg

Cut out the core of the onion in a V shape and remove it, then slice thinly. The onion is the only thing you need to cut this time. Since cabbage could tear the egg when wrapping, keep the fillings to just onion and bean sprouts.

Lightly salt the thinly sliced pork, which can be used without cutting, to season it.

Lightly coat a frying pan with vegetable oil and, once hot, start by stir-frying the onion. Cook it slowly until softened so the yakisoba noodles and fillings come together.

Add the rinsed and drained bean sprouts. To make them easier to wrap in egg, stir-fry them thoroughly rather than leaving them crisp, cooking until softened and the moisture has evaporated.

Push the stir-fried onion and bean sprouts to one side of the pan and add more vegetable oil to the empty space.

Place 2 portions of store-bought yakisoba noodles in the cleared space and add the sake and katsuobushi. Loosen the noodles with the sake while working the bonito flavor into them, then steam-fry to give them a chewy texture.

Add the seasoned pork and sear it together with the noodles. Cook it through while the pork flavor transfers to the noodles, letting the excess moisture evaporate. Occasionally turn the onion and bean sprouts over as well so they don't burn.

Once well seared, add the Worcestershire sauce around the edge of the pan to cook off its sharpness, then add the tonkatsu sauce. First let the noodles and pork absorb the sauce well, then mix everything together to finish the yakisoba.

Crack 3 eggs into a bowl for 2 servings and add a little salt. Beat well, cutting through the whites.

Lightly oil a tamagoyaki pan and pour in half the egg mixture for one serving. Immediately spread the egg to the edges and both sides of the pan so it is ready to wrap.

Turn off the heat right away and pile a generous mound of yakisoba in the center. Calmly fold the near side over, move it to the far side, then fold the near side over firmly again, pressing the egg on to wrap it. The underside won't be visible, so don't worry about it — flip it onto a plate to serve.

Top with mayonnaise, ketchup, and sauce as desired, then finish with katsuobushi, aonori, and beni shoga.