Okonomiyaki is a Japanese savory pancake made with flour, eggs, cabbage, and a choice of protein. Common condiments/toppings are Japanese mayonnaise, sauce, green laver, and bonito flakes. Using our Signature Yakisoba Noodles Only, try making Hiyoshima-yaki, a regional-style okonomiyaki layered with fried eggs and noodles!
In this recipe
Signature Yakisoba Noodles Only
Yields
1 serving
Cook Time
20 mins
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Ingredients
Yakisoba
- 1 serving Signature Yakisoba Noodles Only
- ¼ Cabbage julienned
- 2 Pork Belly sliced
- Kezuriko (Dried Fish Powder) or Dried Bonito Flakes
- 1 tbsp Tenkasu (Tempura Bits)
- 3 tbsp Okonomiyaki Flour (Otafuku Foods)
- 3 tbsp Water
- 1 tsp Vegetable Oil for Yakisoba
- 1 tsp Vegetable Oil for Batter
Sauce
- Otafuku Yakisoba Sauce
Egg
- 1 Egg
- 1 tsp Vegetable Oil
Toppings
- Otafuku Yakisoba Sauce
- Mayonnaise
- Aonori (Dried Green Laver)
Instructions
- Mix flour and water until you have a smooth batter and set aside.
- Heat vegetable oil in a frying pan and cook Yakisoba noodles and season with Yakisoba sauce. Place on a plate and set aside.
- Clean the frying pan and remove excess water. Heat vegetable oil and pour in ¾ of the batter and make a circle with the bottom of the ladle, like a crepe.
- Evenly sprinkle kezuriko on top of batter and top it with a generous amount of cabbage, and tenkasu on top of cabbage.
- Lay the pork belly on top and cover with remaining batter.
- Flip it over and once the pork belly is thoroughly cooked, your “pancake” is ready! Transfer it to a serving plate with pork belly side down.
- Clean the frying pan and remove excess water. Heat vegetable oil and crack in an egg. Break the yolk to let it cook evenly. Add Yakisoba noodles and place the “pancake” on top, pork belly side down. Lightly press down with a spatula.
- Once the egg is cooked, flip it over and let it sit for another minute. Serve on a plate with egg side up.
- Smother with Okonomiyaki sauce and drizzle mayonnaise. Garnish with aonori and red ginger and it’s time to eat!
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