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1
Microwave the frozen udon noodles following package instructions, and untangle the noodles.
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2
Cut all the ingredients into bite-sized pieces.
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3
Wash the bean sprouts.
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4
Heat up the sesame oil in a frying pan and make a fried egg with a soft-set yolk.
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5
(Don't put on a lid to make sure the yolk is soft set.)
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6
Take the fried egg out.
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7
Add the pork and stir fry until the color changes, then add the shiitake mushroom and leek and continue stir frying over medium heat.
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8
When the shiitake mushroom has changed color, layer in the bean sprouts, cabbage and udon noodles in that order.
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9
Add 1/4 cup (50 ml) of water, put on a lid and steam-cook for about 2 minutes over low heat.
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10
Mix everything together and add the okonomiyaki sauce and mentsuyu sauce.
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11
Add the komatsuna and stir fry quickly over high heat so that it gets coated with the sauce.
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12
Tranfer to a serving plate, top with the fried egg, sprinkle on some bonito flakes and it's done!
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13
The soft set yolk becomes a sauce when you break into it with your chopsticks.
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14
Mix it in with the noodles as you eat it.
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15
This time I didn't have any pork belly, so I used wiener sausages instead.
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16
You can use any vegetables you have in the fridge.
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17
Here I used up all the leftover vegetables I had on hand.
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18
You can make it easily so it's great for lunch on your own.
