Sort ingredients
hkja
QR Code
Listen
Pdf
In a large bowl, add 150 ml water and 1 tsp mirin. Add 100 g cake flour and whisk until combined. Chill in the refrigerator for at least 1 hour.
Thinly slice the green cabbage and green onion.
Grind 2 Tbsp katsuobushi into a fine powder.
Heat a large nonstick griddle to 340°F (170°C). Pour ¼ cup batter onto the hot griddle and spread it thinly into a large circle.
Layer the ingredients: sprinkle ground katsuobushi, scatter sliced cabbage, top with tenkasu, sliced scallion, and bean sprouts. Add tororo kombu and a layer of pork belly.
Drizzle 1 Tbsp batter on top to glue the layers. Flip the pancake and cook the meat until no longer pink.
Stir-fry the yakisoba noodles in the rendered oil from the meat, drizzle with okonomiyaki sauce, and shape into a flat round.
Layer the pancake on top of the noodles.
Crack a large egg onto heated oil and spread it. Place the pancake on top of the egg before it's completely cooked, then flip the okonomiyaki.
Drizzle with okonomiyaki sauce and customize with toppings. Serve immediately.