Udon Okonomiyaki
 
 
Makes 1 9" okonomiyaki
Ingredients
  • 4 ounces fresh udon noodles
  • 2 large eggs
  • ¾ cup chicken broth
  • ¾ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 1½ tablespoons unsalted butter
  • 1 cup thinly sliced red cabbage, plus more for serving
  • 1 medium carrot, peeled and grated
  • okonomiyaki sauce (see notes), Kewpie mayonnaise, bonito flakes, furikake and thinly sliced green onions (for serving)
Instructions
  1. Bring a medium pot of water to a boil. Cook udon noodles until al dente according to package directions. Rinse with cold water, drain well and set aside.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, combine the eggs, chicken broth, flour and salt; whisk until smooth and set aside.
  4. Heat butter in a 9" oven-safe fry pan over medium-high heat. Add cabbage and carrot and cook, stirring occasionally, until just tender, about 2 minutes. Add prepared udon and stir to combine.
  5. Add egg mixture to fry pan and cook, without stirring, for 6 minutes.
  6. Bake for 7-9 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
  7. Remove from the oven and invert okonomiyaki onto a large plate. Drizzle with okonomiyaki sauce and Kewpie mayonnaise. Top with bonito flakes, furikake, green onions and additional red cabbage. Serve immediately.
Notes
I used Otafuku Okonomi Sauce.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/udon-okonomiyaki/