Using a ladle, pour little bit less than half of the batter (Note 5) onto the fry pan/iron plate and spread the batter to make a round pancake (diameter is about 18cm/7"). Place half of the Topping cabbage on the pancake. Make a well in the middle of the cabbage. Crack an egg in the well. Turn the entire pile upside down using a large spatula (or two spatulas) and cook for about 8 minutes, until the cabbage starts wilting. While cooking the okonomiyaki, heat up the noodles on the unused side of the pan. Place the okonomiyaki on top of the noodles. Crack an egg onto the empty space in the pan.
Prepare a large griddle or two large frying pans with lids to cook two savory pancakes at a time. In the pans, heat a bit of neutral oil on medium heat. When it's hot (400ºF or 200ºC), add one portion of the batter to each pan. Using spatulas, spread and shape the batter in a circle about 6 inches (15 cm) in diameter. Layer the pancake on top of the noodles. Crack a large egg onto heated neutral oil and spread it into the same size as the pancake. Place the pancake on top of the egg before its completely cooked. Once cooked, flip the okonomiyaki a final time. Now, add the condiments and garnishes.
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Step 1. For teriyaki sauce, place 125ml mirin, 125ml soy sauce, 2 tbsp cooking sake, 50gm caster sugar, 2 crushed garlic cloves, and 20gm finely grated ginger in a saucepan over high heat and bring to the boil. Reduce heat to medium, simmer, and reduce until syrupy (12-15 minutes); cool to room temperature, then strain.
Dissolve the dashi powder into the water to make the dashi stock. Place the flour in a large bowl and add salt, sugar, and pour the dashi stock in to mix. Set aside. Divide the chopped cabbage, green shallots, and tenkasu into 4 small mixing bowls. Add one egg each and 1/4 of flour and dashi mixture to each bowl.
Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick. Take your time cooking it - it's thick and you don't want raw mixture in the middle. When golden brown on the bottom, carefully flip and cook the other side until golden too.
Step 4. Heat 1 teaspoon of oil in a 22cm (base measurement) non-stick frying pan over medium-high heat. Add 80ml (1/3 cup) of the batter and swirl to cover the base. Sprinkle with one-sixth of the mince mixture. Cook for 3 minutes or until the pancake is golden underneath.
6) Cooking the Okonomiyaki. Get a frying pan ready and pour half a tablespoon of vegetable oil (not listed in the ingredients). Use a paper towel to evenly spread the oil. Heat the pan over medium heat, and when it's sufficiently hot, ladle half of the batter onto it, shaping it into a round.
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