Spicy Hiroshima Style Okonomiyaki Recipe

How to make it

1. In a bowl, mix all batter ingredients to make a smooth batter. Let it rest for about 1 hour.
2. Add all filling ingredients from except the pork belly into the batter and mix well. Loosen the yakisoba noodles and set aside. In a separate bowl, mix the Lee Kum Kee Teriyaki Glaze and rice vinegar / worcestershire sauce; set aside
3. Heat a non-stick pan. Pan-fry the pork belly slices until fully cooked on both sides. Remove and set aside.
4. Leave a small amount of oil in the pan. Pour in a portion of the vegetable batter and place the cooked pork belly slices on top. Pan-fry over low heat until the bottom is golden and fragrant. Flip and cook the other side. Remove and set aside.
5. Add a bit more oil to the pan. Add the loosened yakisoba noodles and half of the mixed sauce. Stir-fry and press lightly until both sides are golden brown. Remove and set aside.
6. Beat the egg and lightly fry it until half-cooked. Place the cooked noodles on top of the egg, then top with the vegetable pancake. Pan-fry slowly to heat through, then flip and sear the other side. Drizzle the remaining Teriyaki Sauce over the surface, then squeeze on Lee Kum  Kee Sriracha Mayo. Garnish with dried seaweed strips. Serve immediately.