Chop up the cabbage finely. Add other okonomiyaki toppings and fillings of your choice and chop.
Cook the chicken ramen following the instructions on the package. Divide the noodles and soup. 120 ml of the soup will be used in the batter, and the rest will be used in the sauce.
Make the batter. Combine the okonomiyaki flour (100 g), 120 ml of the ramen soup, and 1 egg.
Add the cabbage and green onions to the batter and mix well.
Spread some oil in a frying pan, and pour in the batter. When the batter starts to firm up, top with the ramen noodles. Cook on both sides until golden brown.
When you turn the pancake over, cook the noodle side until it's crispy. If you cover the frying pan with a lid the noodles will become crispy and the pancake will become light and fluffy.
It looks like this when it's cooked. Optionally top the pancake with an egg, with the noodle side up.
Dissolve some katakuriko in the remaining soup, and cook in the frying pan (after taking the okonomiyaki out) until thickened to make the ankake sauce. Pour the sauce over the okonomiyaki and serve.
Story Behind this Recipe
I saw a TV program where they were showing different ways to use instant chicken ramen in cooking. While I was watching it, I was inspired to create a dish like this one.
If you cook the noodle side until the noodles are very crispy, you can enjoy a crispy deep fried noodle type texture.