Photograph of the finished Modanyaki

Japan · Bánh xèo Nhật đắp mì Modanyaki

Modanyaki

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cabbage Cabbage 2.6 lb
  • Photograph of Flour Flour 14.1 oz
  • Photograph of Fresh ramen Fresh ramen 1.3 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Pork belly Pork belly 1.1 lb
  • Photograph of Dashi broth Dashi broth 2 cups
  • Photograph of Okonomiyaki sauce Okonomiyaki sauce 6.3 oz
  • Photograph of Mayonnaise Mayonnaise 5.6 oz
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 1.7 oz
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Mix flour with dashi broth and one egg to form a thick paste, then add the cabbage.
  2. 2 Fry the ramen noodles separately in a flat, round layer for 4 minutes until the bottom is crispy.
  3. 3 Pour the cabbage paste over the fried noodles, then arrange the pork belly slices on top.
  4. 4 This modanyaki is made with a batter similar to the Osaka style but with an added layer of fried noodles, unlike the Hiroshima version which has separate layered noodles.
  5. 5 Pan-fry for 6 minutes, then flip the entire piece with a sharp flip and cook for another 5 minutes.
  6. 6 Fry two eggs sunny-side up, then place the tortilla on top of the eggs, spread with okonomi sauce and mayonnaise, and sprinkle with bonito flakes.

With an appliance

  • Oven 44 min

    Replace step 5: after spreading the cabbage paste over the pasta, transfer the heat-resistant pan to the middle rack of the 200-degree oven for 11 minutes, rotating the pan at minute 6 to ensure the cake cooks evenly without flipping; step 6 still involves making the eggs separately.

Start cooking