| food | Food type | Main Ingredients | Take time | Serve |
| Japan | Snacks | other | 30 Min | 1 place |
ingredient
- 80 grams of okonomiyaki flour
- 30 grams shredded cabbage
- 25 grams Aero Soybean Oil 1 liter x 3 bottles
- 2 grams of dried bonito flakes (katsuo)
- 1 piece Kraft paper tray
- 50 grams cake flour
- 120 ml clean water
- 30 grams Aero frozen thin ramen noodles
- 40 ml aro okonomiyaki sauce
- 15 grams Aero Mayonnaise
Preparation
- Sift cake flour into a mixing bowl and set aside. Mix clean water with concentrated dried fish stock and eggs together. Gradually pour into cake flour until well combined. Set aside for 30 minutes.
- Place a small round pan on the stove, add oil, then crack an egg into it and fry until the egg white is cooked and the yolk is still raw, then set aside.
- Heat a pan with a little oil. Add the ramen noodles and stir-fry. Season with 30 ml of Aro Okonomiyaki Sauce. Stir-fry until the ingredients are well combined and set aside.
- Place a Teflon pan on the stove, add a little oil, add half of the batter, spread it thinly.
- Sprinkle with shredded cabbage, chopped bacon, seasoned stir-fried ramen noodles, then top with another layer of batter, flip over, and spread okonomiyaki sauce.
- Wait until the other side of the dough is browned, flip it over and spread the okonomiyaki sauce on the other side.
- When everything is cooked, use chopsticks to roll it into pieces, arrange on a serving plate, pour Aro, okonomiyaki sauce, mayonnaise, seaweed, bonito flakes and place a fried egg on top.
