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In a pot of boiling water cook instant noodles without adding the seasoning. Drain water and set aside to let the noodles dry.
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In a bowl, mix together cake flour, cornstarch, water and eggs until there are no lumps.
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Add the noodles and cabbage to the batter mixture and stir until noodles and cabbage are fully covered.
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Heat up oil in a frying pan over low to medium heat.
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Using a laddle or measuring cup scoop up okonomiyaki mixture and pour it at the center of the preheated pan and try to form into a round shape (tip: you can add ½ cup more of the okonomiyaki mixture if you want to create a bigger okonomiyaki).
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Place 3 slices of pork liempo or bacon on top of the okonomiyaki. Using a spoon, drizzle a small amount of the batter mixture on top of the pork to hold the meat in place. Let it cook for 5 to 7 minutes then flip to cook the other side for another 5 to 7 minutes.
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Repeat procedure until all the okonomiyaki mixture is consumed.
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To serve okonomiyaki, drizzle or spread sauce on top, then with Japanese mayonnaise, creating a criss-cross pattern. Sprinkle spring onions, Aonori, bonito flakes and pickled ginger on top. Serve.