Modanyaki Osaka Style With Noodles

Ingredients

• 1 cup All-purpose flour
• 0.75 cup Dashi stock
• 2 tablespoons Nagaimo (mountain yam) grated(optional)
• 4 cups Cabbage, finely shredded
• 0.25 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. 1

   In a large bowl, whisk together the flour, dashi, and grated nagaimo until a smooth batter forms.

2. 2

   Fold the shredded cabbage and tempura scraps into the batter until evenly coated.

3. 3

   Heat a lightly oiled griddle or large non-stick pan over medium heat and pour half the batter into a thick circle.

4. 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. 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. 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. 7

   Flip the pancake back over (pork side up) and brush generously with okonomiyaki sauce.

8. 8

   Drizzle with Kewpie mayonnaise and garnish with aonori and bonito flakes before serving.