My Family's Favorite Kansai-style "Modan" Okonomiya

Name: My Family's Favorite Kansai-style "Modan" Okonomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Okonomiyaki flour; 170 ml Water; 2 Eggs; 450 grams Cabbage (roughly shredded); 3 tbsp Red pickled ginger; 1 as much (to taste) Frozen corn kernels; 10 stalks, each about 10 cm long Green onion; 2 Mochi cakes (diced); 1 Peeled shrimp; 5 tbsp Tempura crumbs (I purchased mine from a local udon restaurant ); 8 to 10 leaves Shiso leaves; 1 pinch per pancake Shredded cheese; 250 grams divided into 4 portions Chinese style noodles; 200 grams Pork; 4 Egg; 1 Tonkatsu sauce; 1 Mayonnaise; 1 Aosa seaweed; 1 Bonito flakes; 1 to spread on the griddle Vegetable oil

Servings: persons

150 grams Okonomiyaki flour
170 ml Water
2 Eggs
450 grams Cabbage (roughly shredded)
3 tbsp Red pickled ginger
1 as much (to taste) Frozen corn kernels
10 stalks, each about 10 cm long Green onion
2 Mochi cakes (diced)
1 Peeled shrimp
5 tbsp Tempura crumbs (I purchased mine from a local udon restaurant )
8 to 10 leaves Shiso leaves
1 pinch per pancake Shredded cheese
250 grams divided into 4 portions Chinese style noodles
200 grams Pork
4 Egg
1 Tonkatsu sauce
1 Mayonnaise
1 Aosa seaweed
1 Bonito flakes
1 to spread on the griddle Vegetable oil

1
Put the ingredients in a large bowl, and mix well in large circling motions.
2
Add all the ingredients in order up to the tenkasu, starting with the cabbage!
3
I put a lot of tenkasu and corn.
4
Use the other additions as reference.
5
Mix with a ladle, and pour on an electric griddle in 4 portions.
6
Top with the shiso leaves and cheese in that order.
7
Divide the Chinese noodles into 4 portions and lay the cheese and shiso.
8
Layer on plenty of pork slices.
9
While you're laying the ingredients on top the pancakes, it should brown nicely, so flip them over.
10
When the pork is cooked through and lightly browned, flip the pancakes again.
11
Flip again once more, crack eggs on the griddle, and place a pancake on each egg, with the meat side down.
12
Flip them over again - they should look like this (The eggs should be soft-set).
13
Top with sauce, mayonnaise, aosa seaweed and bonito flakes to taste, and they're done.

1351

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 150 grams Okonomiyaki flour, 170 ml Water, 2 Eggs, 450 grams Cabbage (roughly shredded), and more.

Yes, My Family's Favorite Kansai-style "Modan" Okonomiyaki falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Family's Favorite Kansai-style "Modan" Okonomiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions