Okonomiyaki ｜ Our Regional Cuisines

1. Chop the cabbage into 3mm strips, and cut the scallions crosswise into 5mm rounds.

2. Add the flour to the dashi stock and mix together without forming clumps. (prepare more stock than called for)

3. Lightly brush a hot plate (heated 250℃) with oil, and spread the batter into a roughly 20cm circle, then sprinkle with fish meal.

4. Top the circle of batter with the cabbage, bean sprouts, scallions, tenkasu, and pork belly; then pour on a little extra batter to hold it all together. Cook for about 5 minutes at 250℃ (caution, this is a high temperature), until the batter becomes crispy.

5. Using a large spatula, flip over in one motion.

6. Press down the top with the spatula, maintaining the form by ensuring that ingredients that stick out remain inside.

7. Heat up the soba noodles on the griddle, properly untangling them, and stir frying on the side. (Either water, okonomiyaki sauce, or oil can be used to loosen the noodles when cooking.)

8. Crack an egg directly into the griddle and stir around, then place the prepared soba noodles on top, then top the okonomiyaki with the soba-egg fry and press everything down with a spatula. (Fry the egg, spreading it into a 20cm circle without scrambling it.)

9. Flip the okonomiyaki once more, and dress with okonomiyaki sauce, aonori, pickled ginger, and bonito flakes.