Ingredients
-
1 Eggs
-
50 gr Egg noodles
-
85 gr (5 slices) Pork belly
-
Base
-
150 gr Cabbage
-
1 tsp Dashi
-
110 gr Flour
-
160 gr Water
-
Toppings
-
Aonori
-
Katsuobushi
-
Okonomiyaki sauce
-
Spring onions
Directions
Steps
|
1
Done
|
ArrangementsMince the cabagge, cut the pork belly in small pieces and slice the spring onions. Boil the noodles so that they will be ready in 5-10 minutes. |
|
2
Done
|
Preparing the baseMix the flour and the water until it gets homogeneous. Add the dashi, the cabbage, and mix well again. |
|
3
Done
|
Put oil in a large frying pan and put the base in there. Try to mash it a bit so that it gets a circular shape. Fry until half cooked. |
|
4
Done
|
Add the pork belly on top and flip the okonomiyaki. Cook it until almost done. |
|
5
Done
|
Put noodles in the frying pan so that they don't touch the okonomiyaki. Add okonomiyaki sauce on the noodles and mix it well. Afterwards, the okonomiyaki must be almost done, so put it on top of the noodles and make sure it's not sticked to the pan. |
|
6
Done
|
In the same frying pan start frying an egg and break it right away. Put the okonomiyaki on top of it and wait a minute until it's fully cooked. |
|
7
Done
|
Serve the okonomiyaki in a plate and add the okonomiyaki sauce, mayonese, spring onions, katsuobushi and aonori. |
