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1
Chop up the cabbage finely.
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2
Add other okonomiyaki toppings and fillings of your choice and chop.
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3
Cook the chicken ramen following the instructions on the package.
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4
Divide the noodles and soup.
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5
120 ml of the soup will be used in the batter, and the rest will be used in the sauce.
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6
Make the batter.
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7
Combine the okonomiyaki flour (100 g), 120 ml of the ramen soup, and 1 egg.
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8
Add the cabbage and green onions to the batter and mix well.
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9
Spread some oil in a frying pan, and pour in the batter.
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10
When the batter starts to firm up, top with the ramen noodles.
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11
Cook on both sides until golden brown.
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12
When you turn the pancake over, cook the noodle side until it's crispy.
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13
If you cover the frying pan with a lid the noodles will become crispy and the pancake will become light and fluffy.
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14
It looks like this when it's cooked.
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15
Optionally top the pancake with an egg, with the noodle side up.
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16
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.
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17
Pour the sauce over the okonomiyaki and serve.
