Modanyaki Osaka Style With Noodles
A hearty Osaka-style savory pancake layered with yakisoba noodles, cabbage, and pork belly.
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Ingredients
- 1 cup All-purpose flour
- 3/4 cup Dashi stock
- 2 tablespoons Nagaimo (mountain yam) grated(optional)
- 4 cups Cabbage, finely shredded
- 1/4 cup Tenkasu (tempura scraps)
- 2 packs Pre-cooked Yakisoba noodles
- 6 strips Thinly sliced pork belly
- 2 pieces Large eggs
- 4 tablespoons Okonomiyaki sauce
- 2 tablespoons Kewpie mayonnaise
- 1 teaspoon Aonori (seaweed powder)
- 1 handful Katsuobushi (bonito flakes)
Instructions
- 1
In a large bowl, whisk together the flour, dashi, and grated nagaimo until a smooth batter forms.
- 2
Fold the shredded cabbage and tempura scraps into the batter until evenly coated.
- 3
Heat a lightly oiled griddle or large non-stick pan over medium heat and pour half the batter into a thick circle.
- 4
Sauté the yakisoba noodles on the side with a splash of water or sauce until loosened, then place the noodles directly on top of the pancake.
- 5
Lay 3 strips of pork belly over the noodles and cook for 5 minutes until the bottom of the pancake is golden brown.
- 6
Carefully flip the entire stack over so the pork belly is on the bottom; cook for another 5-7 minutes until the pork is crispy.
- 7
Flip the pancake back over (pork side up) and brush generously with okonomiyaki sauce.
- 8
Drizzle with Kewpie mayonnaise and garnish with aonori and bonito flakes before serving.
Nutrition per Serving
640
Calories
22g
Protein
78g
Carbs
28g
Fat
6g
Fiber
12g
Sugar
1450mg
Sodium
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