Red Cabbage and Fried Mortadella Okonomiyaki

Ingredients

• 4 ounces fresh or frozen udon noodles
• 2 slices of bacon
• 3 large eggs
• 3/4 cup prepared dashi or chicken broth
• 3/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1/4 pound mortadella
• diced
• 3/4 cup finely shredded red cabbage
• 2 tablespoons shredded carrot
• Kewpie mayonnaise
• Sriracha
• hoisin sauce
• sliced scallions and furikake seasoning
• for serving

Instructions

1. In a medium saucepan of boiling water, cook the udon noodles until tender, about 1 minute.
2. Drain.
3. Cut the noodles in half.
4. Preheat the oven to 350.
5. In a 10-inch ovenproof nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes.
6. Transfer to paper towels to drain, then coarsely chop.
7. In a medium bowl, beat 2 eggs with the dashi.
8. Whisk in the flour and salt just until a batter forms.
9. In the skillet, melt 1 1/2 tablespoons of the butter.
10. Add the mortadella and stir-fry over moderately high heat until lightly browned, about 2 minutes.
11. Add the cabbage and carrot and stir-fry until just wilted, about 1 minute.
12. Stir in the udon and pour the batter into the skillet.
13. Cook until the okonomiyaki is browned on the bottom and set around the edge, about 6 minutes.
14. Transfer to the oven and bake for about 7 minutes, until the okono-miyaki is cooked through.
15. Meanwhile, in a small skillet, melt the remaining 1/2 tablespoon of butter.
16. Crack the remaining 1 egg into the skillet and cook over moderate heat until the white is firm and the yolk is runny, 3 to 5 minutes.
17. Invert the okonomiyaki onto a platter.
18. Top with the fried egg and chopped bacon.
19. Drizzle with Kewpie, Sriracha and hoisin, garnish with sliced scallions and furikake and serve.