Omu-Yakisoba is basically fried noodles (yakisoba) covered with thin omelet.
It’s a popular Japanese dish.
Another version you may have heard is “Omu-Rice” which is fried rice covered with thin omelet.
I like my Yakisoba with lots of veggies.
Looks pretty good already.
Vegan omelet is not that hard to make.
I typically puree/blend tofu and chickpea flour and use it as a base (and then you can add whatever to flavor and color, such as nutritional yeast, turmeric (for color), etc.) and add water to thin the batter until it achieves your preferred consistency.
Then you cook it in a pan like a crepe.
Drizzle Okonomi sauce (thick and sweet Japanese glaze) and homemade vegan cheese, and sprinkle Aonori (Japanese dried seaweed flakes).
First of all, this steamed cake turned out beautiful and delicious!
It was soft and moist with dark rich flavor, and I already ate a half of it by myself.
I do have to make a confession, though.
This was actually my second try to make Ma Lai Gao.
The first one was delicious, but the texture was too different.
It was moist but dense.
For this one I completely changed the ingredients, and it resulted in a much softer, not dense, texture.
However, the texture is still not like the authentic one, (again based on pictures and descriptions I see online because I’ve never tried the real thing).
It’s soft but not springy.
So at this point, I just call this a steamed cake.
