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Makes 2 servings
Preparation and cooking time: 45 minutes


⅓ cup water
2 teaspoons mirin
¼ cup cake flour
⅓ cup shrimp, small
¼ cup silverfish (dulong)
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon oil, for frying
1 cup cabbage
¼ cup green onion
⅓ cup beansprouts
3 pieces pork liempo, sliced into thin strips
1 pack Yakisoba noodles
⅓ cup dashi stock
1 pack Yakisoba sauce
2 pieces Egg
⅛ cup Aonori (seaweed flakes or powder)
¼ cup Bonito flakes
1/8 cup Okonomiyaki Sauce
1/8 cup Japanese Mayonnaise


1. In a bowl, mix together water and mirin. Add cake flour, shrimp, silverfish, salt and pepper then mix batter until smooth, with a runny crepe consistency.
2. Heat a hot plate or pan to 160-180˚C. Pour and spread a ladle of the batter into the center. Pile the cabbage, green onion, beansprouts, and pork on top, then add the rest of the batter.
3. When the mix is cooked through, turn the heat to high and turn over and cook for about 3 minutes. Once cooked through, lower the temperature to medium and allow the vegetables to cook for an additional 1-2 minutes.
4. In another pan, stir-fry the yakisoba noodles with dashi stock and season with yakisoba sauce. Place the okoynomiyaki on top of the noodles and press together lightly.
5. Crack the egg into the first hot plate or pan, slightly mixing the yolk and white together and spreading to the same width as the okoynomiyaki. Place okoynomiyaki on top of the egg and allow to cook through.
6. Transfer to a plate, okoynomiyaki side over. Generously top with okonomiyaki sauce, Japanese Mayonnaise, aonori, and bonito flakes. Enjoy!

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