'Learn how to make the Top Ten\'s Umami Egg Bomb Yakisoba from Food Wars Season 5, Episode 1. Learn to cook with squid ink and inject an egg with oil! Emily is the author of Cooking With Anime on Crunchyroll, the food blog Penguin Snacks, and loves to teach people how to make their favorite anime foods. Support us on Patreon! Patreon.com/PenguinEnterprises Ingredients listed below! Follow me! Twitter: https://bit.ly/2ZhVekt Facebook: https://bit.ly/2R8WmEp Second YT Channel: https://bit.ly/2w6EQXA Instagram: https://bit.ly/2Irvaww Find my food blog at: penguinsnacks.com Follow me on Tumblr: yumpenguinsnacks Business Inquiries: [email protected] Ingredients: For the Umami Oil: -1-2 cups Olive Oil -1 Small Yellow Onion, chopped -2 tbsp Tomato Paste -Shrimp Shells For the Yakisoba (1 serving): -Olive Oil - Slices of Fresh Squid -1 tsp Chinese Pepper Paste -1/2 tsp Squid Ink Paste -Salt -1/4 cup White Wine -1/4 Yellow Onion, sliced -Handful of Cabbage, sliced or cut into chunks -Cherry Tomatoes, halved -1 Packet of Yakisoba Noodles -1 Soft Boiled Egg -2 ML Umami Oil To Make: 1. Make the oil. In a saucepan, heat up a tablespoon of olive oil over medium heat. Toss in chopped onion, and let soften about 3-4 minutes. Add in tomato paste, and let heat through 2-3 minutes. Toss in shrimp shells, and fold over and over until they turn pink, or until they heat up, 1-2 minutes. Add in oil (whatever amount you desire), and bring to a simmer for about 10 minutes. Remove from heat and set aside overnight to fully steep. When ready to use, strain out the shells and onion, using something like cheesecloth to catch the finer bits. Fill up syringe with oil, and set aside for use later. 2. Make the yakisoba. Heat 2 tablespoons of olive oil on medium heat. Toss in the squid, and sautee for 1-2 minutes. Add in the pepper paste and the squid ink paste and stir through. Let cook down, about 1-2 minutes. Deglaze the pan with white wine, and allow alcohol to burn off. 3. Then, clear a space in the middle and add the onion. Allow to cook down 2-3 minutes or until it softens slightly. Clear another space in the middle, and add cabbage and tomatoes. Season all with salt, and toss through the sauce. Cook down 1-2 minutes, or until cabbage softens. Clear a space in the middle again, and add in the yakisoba. You can add a touch more oil to the middle too if it seems dry. Allow to fry, 2-3 minutes or until crispy. Toss through with everything else until completely coated in the sauce. 4. Serve up your yakisoba. Top with soft-boiled egg. Inject egg with oil. Serve immediately for best results. Enjoy!'
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