- 1 packet (120g) Spicy Seafood Neoguri Ramen (use both noodles and seasoning packets)
- 3.5 tablespoons (28g) potato starch
- 2 tablespoons (25g) all-purpose flour
- 1 whole egg
- ¼ cup (59g) water
- 1 carrot, finely julienned
- ½ cup (64g) kimchi, finely chopped
- ½ cup (64g) thinly sliced Napa cabbage
- 2 green onions, thinly sliced, plus more for garnish
- 1 tablespoon (15g) vegetable oil
- 2 teaspoons (9g) toasted sesame oil
- Okonomiyaki sauce for serving, store bought or homemade
- Kewpie mayonnaise for serving
- Bonito flakes for serving
Prep
15 minutes
Cook
15 minutes
Total
30 minutes
Serves
1
people
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Ingredients
Directions
- Cook ramen to package directions then drain.
- In a separate large mixing bowl whisk together flour, potato starch, water, and egg. Mix in green onions, kimchi, cabbage and carrots. Add in the ramen noodles and using tongs mix well.
- Heat a large non-stick pan over medium-high heat, add vegetable oil. Once hot, add the pancake mixture, pressing down to cover the pan and evenly distribute the vegetables, cook 2-3 minutes.
- Carefully slide the cooked side of the pancake onto a plate, cooked side down, and then flip back into the pan, uncooked side down into the pan.
- Drizzle sesame oil down the sides and continue to cook until browned about 2-3 minutes.
- Plate and serve with nice drizzles of okonomiyaki sauce and kewpie mayo. Finish with bonito flakes and green onions and enjoy.
