Hiroshima Okonomiyaki

Ingredients for 2 servings:

• 150 ml water
• 100 g flour
• 1 tsp mirin
• 240 g iceberg lettuce
• 2 tbsp bonito flakes
• 1 onion(s), green
• 2 tbsp Tororo Kombu
• 4 tbsp Tenkasu (fried tempura batter pieces)
• 6 slice(s) pork belly, thinly sliced
• 2 noodle nests (Japanese wheat noodles, quick cooking)
• Sauce (Okonomi Sauce)
• 2 eggs
• 2 tbsp milk
• mayonnaise
• Aonori

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours

Japanese “pancake”

You’ll need at least two different pans, but preparing it on a large teppan is ideal. In a large bowl, combine the water and mirin, add the flour, and mix to form a smooth batter. Let the batter rest in the refrigerator for one hour. Meanwhile, chop the lettuce and green onion, and grind the bonito flakes in a mortar and pestle. Heat the pan with a little oil and add the batter. It doesn’t need to be completely cooked; any leftovers can be used later to help it hold together. Sprinkle the ground fish flakes over the batter, along with the chopped lettuce, green onion, tororo konbu, and tenkasu. Then add some of the remaining batter as glue and place the bacon slices on top. Now transfer the entire contents of the pan to a second pan so the bacon is nicely cooked on the bottom. Add the noodles to a pan of boiling water and cook for three minutes. These are quick-cooking noodles, so that’s enough. Drain the noodles and add them to the now-empty pan, tossing them in the oil until they’re coated, and add the okonomi sauce to taste. Keep an eye on the pan while the bacon is cooking and turn off the heat once the bacon is nice and crispy. Now place the okonomiyaki (pizza or pancake) on top of the fried noodles. Whisk the eggs with the milk and add them to another pan with the oil, stirring to combine. When they’re the right consistency, place the okonomiyaki on top and invert the pan on a plate. Garnish the dish with okonomi sauce, mayonnaise, and aonori.