In Kansai, we call a dish where yakisoba noodles are topped on okonomiyaki 'Modern Yaki.' Yakisoba can be added on top or sandwiched in the middle, and it may come with sauce or without. At our restaurant, we aim for crispy yakisoba noodles, so we season them only with fish powder and pepper. We cook them thoroughly together with the okonomiyaki base. This creates a crispy surface for the noodles, a smooth interior, and a fluffy okonomiyaki, all in layers for your enjoyment.
While its popularity seems to have waned compared to the Showa and Heisei eras, it remains a voluminous and beloved menu item.
▼Ingredients▼
■Finely Shredded Cabbage…120g
■Dough…40g
(An equal amount of dashi stock to okonomiyaki flour, adjusted slightly depending on cabbage moisture.)
■Eggs…2
■Tenkasu (Tempura Batter Bits)…A pinch
■Soba Noodles…1 bundle (about 150g)
■Fish Powder…Approximately 3g
■Black Pepper…A pinch
■Sake…A small amount to loosen the noodles
ーToppingsー
■Pork Belly…Approximately 50g
■Sauce (Kinmon Okonomiyaki Sauce)
■Katsuobushi (Bonito Flakes, Shibii, Shiraboshi)
■Aonori (Dried Green Seaweed)
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▼Chapter▼
00:00 Preparation
03:03 Grill & Cooking
08:02 Arrangement & Finish
#teppanyaki #okonomiyaki #yakisoba #modern