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Omu Kimchee Yakisoba

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)

1-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)
2-Add sliced onions, cabbage, and yakisoba noodles and steam with chicken broth for about 10 seconds.
3-Add seasonings, salt, pepper, kimchee, yakisoba sauce then stir fry until seafood is cooked thoroughly.
4-In a separate bowl, beat 3 eggs.
5-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.
6-Once the eggs have set, place the noodles prepared in step 2 on the middle of the eggs then gently fold into an omelette.
7-Garnish omelette with mayo, ketchup, and tonkatsu sauce.

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