Tempura crumbs (I purchased mine from a local udon restaurant ♪)
about 5 tablespoons (be generous)
8 to 10 leaves
about 1 pinch per pancake
☆Chinese style noodles
about 250 g (about 1 1/2 bags) divided into 4 portions
about 200 g
To spread on the griddle
Put the ★ ingredients in a large bowl, and mix well in large circling motions.
Add all the ingredients in order up to the tenkasu, starting with the cabbage! I put a lot of tenkasu and corn. Use the other additions as reference.
Mix with a ladle, and pour on an electric griddle in 4 portions. Top with the ☆ shiso leaves and cheese in that order.
Divide the Chinese noodles into 4 portions and lay the cheese and shiso. Layer on plenty of pork slices.
While you're laying the ingredients on top the pancakes, it should brown nicely, so flip them over.
When the pork is cooked through and lightly browned, flip the pancakes again.
Flip again once more, crack eggs on the griddle, and place a pancake on each egg, with the meat side down.
Flip them over again - they should look like this (The eggs should be soft-set).
Top with sauce, mayonnaise, aosa seaweed and bonito flakes to taste, and they're done.
Story Behind this Recipe
Our whole family loves okonomiyaki. I used to make it the usual way with pork and egg or squid and egg, but the the okonomiyaki with shiso leaves I had once at a restaurant was so good I couldn't get it out of my mind... and I had to find out a way to recreate it at home! I finally arrived at this recipe after a lot of experimenting.
Mix everything together in a big bowl in one go, incorporating plenty of air into the batter. The solid ingredients may not get distributed totally evenly, but don't worry too much about that. I always make extra okonomiyaki pancakes and freeze them. They're good microwaved too!