Okonomiyaki with Udon

Ingredients

Udon noodles

8 oz, cooked according to package instructions

Cabbage

2 cups, finely shredded

Green onions

1/2 cup, chopped

Eggs

2 large

All-purpose flour

1 cup

Water

1/2 cup

Baking powder

1 teaspoon

Soy sauce

1 tablespoon

Mirin

1 tablespoon

Vegetable oil

2 tablespoons, for cooking

Okonomiyaki sauce

1/4 cup, for drizzling

Mayonnaise

1/4 cup, for drizzling

Bonito flakes

1/4 cup, for garnish

Aonori (dried seaweed flakes)

2 tablespoons, for garnish

Instructions

1. Prepare the udon noodles according to package instructions. Once cooked, drain and set aside.
2. In a large mixing bowl, combine the finely shredded cabbage, chopped green onions, eggs, all-purpose flour, water, baking powder, soy sauce, and mirin. Stir well to create a smooth batter.
3. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
4. Pour half of the batter into the skillet and spread it evenly to form a round pancake, about 1 inch thick.
5. Gently place half of the cooked udon noodles on top of the batter, pressing them down lightly to embed them into the pancake.
6. Cook for 5-6 minutes, or until the bottom is golden brown. Carefully flip the okonomiyaki with a spatula and cook for another 5-6 minutes on the other side until golden brown and cooked through.
7. Transfer the cooked okonomiyaki to a serving plate and repeat the process with the remaining batter and udon noodles to make a second okonomiyaki.
8. Drizzle both okonomiyaki with creamy mayonnaise and savory okonomiyaki sauce.
9. Sprinkle with bonito flakes and aonori for an authentic touch.
10. Serve hot and enjoy your delicious creation!