Aikawa Family's Okonomiyaki
This is an exquisite Pork Modan-yaki recipe that Nanase Aikawa has been making for generations in her home, featuring a special batter made by combining flour and potato starch. Adding grilled chikuwa and konjac gives it an exceptional umami and texture, resulting in a light, non-powdery finish that is perfect for a main dish.
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🍳 Cooking Flow
Make the batter by mixing flour, potato starch, seasonings, egg, and water → Chop the cabbage, green onions, grilled chikuwa, and konjac to combine as ingredients, and cut the pork and noodles → Coat a suitable amount of batter onto the ingredients and spread on a heated hot plate, then top with noodles, pork, and drizzle with remaining batter → Flip over and grill both sides until fragrant while pressing down lightly → Finish by drizzling with sauce, mayonnaise, and topping with bonito flakes and green laver
Cooking Steps
Brief Cooking Order
Make the batter by mixing flour, potato starch, seasonings, egg, and water → Chop the cabbage, green onions, grilled chikuwa, and konjac to combine as ingredients, and cut the pork and noodles → Coat a suitable amount of batter onto the ingredients and spread on a heated hot plate, then top with noodles, pork, and drizzle with remaining batter → Flip over and grill both sides until fragrant while pressing down lightly → Finish by drizzling with sauce, mayonnaise, and topping with bonito flakes and green laver
Introduction
This is an exquisite Pork Modan-yaki recipe that Nanase Aikawa has been making for generations in her home, featuring a special batter made by combining flour and potato starch. Adding grilled chikuwa and konjac gives it an exceptional umami and texture, resulting in a light, non-powdery finish that is perfect for a main dish.
Step 1
Add 100g flour, 20g potato starch, 1 tsp Hondashi, 1 tsp soy sauce, 1 tsp sugar, 3-4 pinches of salt, and 1 egg to a bowl. Lightly whisk the egg and powders before adding the water, then add 180ml of water in two parts, mixing well with a whisk until smooth and lump-free.
Step 2
Cut the core out of the 1/2 head of cabbage, wash it, and chop it roughly so the texture remains, then transfer to a bowl. Chop the green onions and add them to the cabbage bowl.
Step 3
Cut the grilled chikuwa into quarters lengthwise, then chop roughly and add to the cabbage bowl. Slice the washed konjac thinly, cut into strips, then chop into small pieces and add to the bowl, mixing everything together roughly.
Step 4
Cut the pork belly slightly long (large), taking into account that it will shrink when cooked. Cut the bag of yakisoba noodles in half through the packaging using a knife.
Step 5
Place about 1 ladleful of the batter into a separate bowl, add a portion of the mixed ingredients (cabbage, green onions, chikuwa, konjac), and mix with chopsticks until coated.
Ingredients List
Important Notes
✨ Combining flour and potato starch in a 5:1 golden ratio ensures the batter is smooth and moist rather than dry.
💡 Mixing the egg and powders lightly before adding water helps prevent the flour from forming lumps.
🍴 Adding grilled chikuwa spreads the fish umami and dashi throughout the batter, significantly enhancing the flavor.
⚠️ After topping with noodles and pork, pouring the batter thoroughly over them ensures the pancake holds together well when flipped.
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