Back to 2 servings 0.5 cup all-purpose flour, about 60 g; cake flour works too 0.67 cup dashi or water, about 160 ml 1 teaspoon mirin, optional 1 pinch sugar 0.33 pound green cabbage, about 150 g, very thinly sliced 0.5 cup bean sprouts, about 50 g 4 tablespoons tenkasu (tempura scraps), or fried squid snack 1 tablespoon scallions, thinly sliced 1 teaspoon katsuobushi (dried bonito flakes), ground fine 4 slices thinly sliced pork belly, about 100 g 2 servings yakisoba noodles, pre-steamed 2 large eggs 1 tablespoon vegetable oil, for the pan okonomi sauce, store-bought or homemade Japanese mayonnaise aonori (green seaweed flakes) bonito flakes, extra, to finish
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1 Step 1: Whisk the flour, dashi or water, mirin and sugar into a thin, smooth batter. Chill for about 1 hour if you have time, so it smooths out.2 Step 2: Heat a nonstick pan or griddle over medium-low and brush with a little oil. Pour about 1/4 cup of batter and spread it thinly into an 8 to 9 inch (20 to 23 cm) circle using the back of a ladle.3 Step 3: Scatter the ground bonito over the batter, then pile on the cabbage, tenkasu, bean sprouts and scallions, pressing them down.4 Step 4: Lay the pork belly slices in a single layer over the top, without overlapping, and drizzle a spoonful of leftover batter over everything to bind.5 Step 5: Cook until the bottom is golden and the batter edge sets, about 5 to 6 minutes. Slide two spatulas underneath and flip the pancake carefully.6 Step 6: Cook the pancake until the pork belly is no longer pink and the cabbage is wilted, about 5 more minutes. Move the pancake to one side of the pan.7 Step 7: In the open space, stir-fry the pre-steamed yakisoba noodles in the rendered pork fat with 1 to 2 tablespoons of okonomi sauce until crisp at the edges. Shape the noodles to match the size of the pancake.8 Step 8: Slide the pancake on top of the noodles. Crack an egg into the cleared space, spread it to match the pancake's size, and set the pancake on top of the egg while it is still runny.9 Step 9: Cook until the egg is set underneath, then carefully flip the whole stack so the egg sits on top. Repeat with the second serving.10 Step 10: Slide onto plates, egg side up. Drizzle with okonomi sauce and Japanese mayonnaise, sprinkle with aonori and bonito flakes, and serve hot.getsaucepan.com/r/55bd8fe6-c72e-5a47-a075-f3a265fe3678
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