Ramen Okonomiyaki: A Fantastic Fusion of Chewy Noodles and Crispy Batter!
Ramen Okonomiyaki
A simple yet delightful Japanese-style pancake made with instant white ramen noodles, savory mushrooms, and crisp cabbage! Discover the unique flavors and textures of this easy-to-make Ramen Okonomiyaki.
Ingredients- 1 packet instant white ramen noodles
- 1 king oyster mushroom
- 1/4 head of cabbage
- 2 eggs
- 1 cup all-purpose flour (approx. 120g)
- Okonomiyaki sauce, to taste
- Mayonnaise, to taste
- Plenty of bonito flakes (katsuobushi)
- Vegetable oil, for cooking
Cooking Instructions
Step 1
Bring a pot of water to a rolling boil. Add the ramen noodle block and the included soup base packet (discard any seasoning other than the noodle block and the dried vegetable flakes if included). Cook the noodles according to package directions until al dente. Drain the cooked noodles well and let them cool slightly. In a mixing bowl, place the drained noodles and sprinkle about half of the ramen seasoning powder over them. Toss gently to coat the noodles evenly, seasoning them for added flavor.
Step 2
Prepare the cabbage by washing it thoroughly. Use a mandoline slicer or a sharp knife to shred the cabbage into very thin strips. Trim the base of the king oyster mushroom and slice it thinly into matchsticks. (Feel free to substitute with shiitake mushrooms or other varieties, or omit if not available).
Step 3
In a large mixing bowl, combine the shredded cabbage and sliced mushrooms. Crack in the 2 eggs and add 1 cup of all-purpose flour. Add the seasoned ramen noodles to the bowl. Gradually add a little water, just enough to bind the ingredients together into a batter. Aim for a consistency where all ingredients are well incorporated but not overly watery.
Step 4
Preheat a cast-iron griddle or a heavy-bottomed frying pan over medium-low heat. Lightly grease the hot pan with vegetable oil. Ladle a generous portion of the batter onto the pan, spreading it out to form a thick pancake. Cook on both sides until golden brown and crispy. It’s important to cook over medium-low heat to ensure the inside is cooked through while the exterior becomes beautifully crisp.
Step 5
Prepare your toppings: Okonomiyaki sauce, mayonnaise, and a generous amount of bonito flakes (katsuobushi). If Okonomiyaki sauce is unavailable, a mixture of 1 part tonkatsu sauce and 1 part ketchup can be a good substitute.
Step 6
Once the ramen pancake is nicely browned on both sides, carefully transfer it to a serving plate. Use kitchen scissors to cut it into desired portions. Drizzle generously with Okonomiyaki sauce in a zigzag pattern, followed by mayonnaise according to your preference. Finish by piling a generous amount of bonito flakes on top. Serve immediately while warm. Watching the bonito flakes dance from the heat is part of the fun!
Step 7
Okonomiyaki is traditionally a Japanese savory pancake, typically made with plenty of cabbage and various toppings. In this creative twist, we’ve combined chewy ramen noodles with cabbage to create a batter for our pancake. The result is surprisingly delicious, with the noodles offering a delightful chewiness that contrasts wonderfully with the crispy exterior. As long as you have Okonomiyaki sauce and bonito flakes on hand, you can easily whip up this unique dish anytime. The versatility of instant ramen is truly amazing! This Ramen Okonomiyaki is a fantastic culinary surprise, offering a delicious and exciting meal that both adults and children will love. It’s perfect as a late-night snack or a fun appetizer!
