Red Cabbage and Fried Mortadella Okonomiyaki

By DreiFromBK

Ingredients

• 4 ounces fresh or frozen udon noodles
• 2 slices of bacon
• 3 large eggs
• 3/4 cup prepared dashi or chicken broth
• 3/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1/4 pound mortadella, diced
• 3/4 cup finely shredded red cabbage
• 2 tablespoons shredded carrot
• Kewpie mayonnaise, Sriracha, hoisin sauce, sliced scallions and furikake seasoning, for serving

Details

Servings 4
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium saucepan of boiling water, cook the udon noodles until tender, about 1 minute. Drain. Cut the noodles in half.

Preheat the oven to 350°. In a 10-inch ovenproof nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Transfer to paper towels to drain, then coarsely chop.

In a medium bowl, beat 2 eggs with the dashi. Whisk in the flour and salt just until a batter forms.

In the skillet, melt 1 1/2 tablespoons of the butter. Add the mortadella and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the cabbage and carrot and stir-fry until just wilted, about 1 minute. Stir in the udon and pour the batter into the skillet. Cook until the okono­miyaki is browned on the bottom and set around the edge, about 6 minutes. Transfer to the oven and bake for about 7 minutes, until the okono-miyaki is cooked through.

Meanwhile, in a small skillet, melt the remaining 1/2 tablespoon of butter. Crack the remaining 1 egg into the skillet and cook over moderate heat until the white is firm and the yolk is runny, 3 to 5 minutes.

Invert the okonomiyaki onto a platter. Top with the fried egg and chopped bacon. Drizzle with Kewpie, Sriracha and hoisin, garnish with sliced scallions and furikake and serve.