My Family's Favorite Kansai-style "Modan" Okonomiyaki

My Family's Favorite Kansai-style "Modan" Okonomiyaki

This is our family's everyday okonomiyaki. I recommend using thick noodles for a chewy texture.

Ingredients: four 15 cm diameter pancakes

★Okonomiyaki flour
150 g
170 ml
Cabbage (roughly shredded)
about 450 g
Red pickled ginger
about 3 tablespoons
Frozen corn kernels
As much as you like (be generous)
Green onion
10 stalks, each about 10 cm long
Mochi cakes (diced)
about 2 (to taste)
Peeled shrimp
(to taste)
Tempura crumbs (I purchased mine from a local udon restaurant ♪)
about 5 tablespoons (be generous)
☆Shiso leaves
8 to 10 leaves
☆Shredded cheese
about 1 pinch per pancake
☆Chinese style noodles
about 250 g (about 1 1/2 bags) divided into 4 portions
about 200 g
Tonkatsu sauce
To taste
To taste
Aosa seaweed
To taste
Bonito flakes
To taste
Vegetable oil
To spread on the griddle


1. Put the ★ ingredients in a large bowl, and mix well in large circling motions.
2. 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.
3. Mix with a ladle, and pour on an electric griddle in 4 portions. Top with the ☆ shiso leaves and cheese in that order.
4. Divide the Chinese noodles into 4 portions and lay the cheese and shiso. Layer on plenty of pork slices.
5. While you're laying the ingredients on top the pancakes, it should brown nicely, so flip them over.
6. When the pork is cooked through and lightly browned, flip the pancakes again.
7. Flip again once more, crack eggs on the griddle, and place a pancake on each egg, with the meat side down.
8. Flip them over again - they should look like this (The eggs should be soft-set).
9. 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.