Red Cabbage and Fried Mortadella Okonomiyaki Recipe

Name: Red Cabbage and Fried Mortadella Okonomiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a medium saucepan of boiling water, cook the udon noodles until tender, about 1 minute.
2
Drain.
3
Cut the noodles in half.
4
Preheat the oven to 350.
5
In a 10-inch ovenproof nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes.
6
Transfer to paper towels to drain, then coarsely chop.
7
In a medium bowl, beat 2 eggs with the dashi.
8
Whisk in the flour and salt just until a batter forms.
9
In the skillet, melt 1 1/2 tablespoons of the butter.
10
Add the mortadella and stir-fry over moderately high heat until lightly browned, about 2 minutes.
11
Add the cabbage and carrot and stir-fry until just wilted, about 1 minute.
12
Stir in the udon and pour the batter into the skillet.
13
Cook until the okonomiyaki is browned on the bottom and set around the edge, about 6 minutes.
14
Transfer to the oven and bake for about 7 minutes, until the okono-miyaki is cooked through.
15
Meanwhile, in a small skillet, melt the remaining 1/2 tablespoon of butter.
16
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.
17
Invert the okonomiyaki onto a platter.
18
Top with the fried egg and chopped bacon.
19
Drizzle with Kewpie, Sriracha and hoisin, garnish with sliced scallions and furikake and serve.

503

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 11 ingredients. The key ingredients include: 4 ounces fresh or frozen udon noodles, 2 slices of bacon, 3 large eggs, 3/4 cup prepared dashi or chicken broth, and more.

Yes, Red Cabbage and Fried Mortadella Okonomiyaki falls under the Soups & Stews 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!

Red Cabbage and Fried Mortadella Okonomiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions