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