Somen Okonomiyaki: A Noodle-licious Twist on a Classic

I remember the first time I ever tried okonomiyaki in Osaka. The sizzling sound of the batter hitting the griddle, the savory aroma filling the air, and the customizable toppings that let you create your own culinary masterpiece. It was more than just a meal; it was an experience. This Somen Okonomiyaki recipe is a fun, personal take on that memory, swapping out the traditional wheat flour batter for delicate somen noodles, resulting in a uniquely textured and surprisingly delicious dish that I can’t wait to share with you.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 1
• Yield: 1 Okonomiyaki
• Dietary Type: Pescatarian

Ingredients

• 2 tablespoons sesame oil
• 70 g somen noodles (approximately 2.5 oz)
• 1 slice bacon (diced)
• 1/3 cup shrimp (steamed and diced)
• 1 tablespoon fresh basil (chopped)
• 1 tablespoon fresh scallion (chopped)
• 1/3 cup cabbage (shredded)
• 1 egg, beaten with 2 tablespoons water
• 1/8 cup Worcestershire sauce
• 1 tablespoon mayonnaise
• 1 tablespoon nori (julienned)
• 1 teaspoon julienned pickled ginger

Equipment Needed

• 10-inch frying pan
• Spatula
• Mixing bowl
• Pot for boiling somen

Instructions

1. Begin by preparing the somen noodles. Break the somen noodles in half before cooking. This makes them easier to manage in the pan and creates a more compact “crust”.
2. Cook the somen noodles according to the package directions. It’s crucial to strain the noodles immediately after cooking, but do not rinse them with cold water. Rinsing removes the starch that helps bind the okonomiyaki together.
3. Divide the cooked somen noodles into two equal stacks. This will form the base and top of your okonomiyaki.
4. Heat the sesame oil in a 10-inch frying pan over medium heat. Make sure the pan is hot before adding the noodles for optimal crispiness.
5. Place one stack of somen noodles in the pan. Use a spatula to arrange the noodles into a circle, pressing down firmly to flatten and create a cohesive base. This is your “crust”.
6. Now, add the toppings! Evenly distribute the diced bacon, diced shrimp, chopped basil, chopped scallion, and shredded cabbage over the somen noodle base.
7. Carefully place the second stack of somen noodles over the toppings, creating a top “crust”.
8. In a separate mixing bowl, beat the egg with 2 tablespoons of water. This egg mixture acts as a binder, holding all the ingredients together.
9. Pour the egg mixture evenly over the entire okonomiyaki.
10. Use the spatula to gently flatten and shape the okonomiyaki into a neat, circular form. Press down gently to ensure all the ingredients are well-integrated.
11. Cook the okonomiyaki until the bottom is nicely browned, about 4-5 minutes. Monitor closely to prevent burning; adjust the heat as needed.
12. Carefully flip the okonomiyaki using two spatulas or a large plate. Brown the other side for another 4-5 minutes, reshaping it as needed to maintain a round form.
13. Once both sides are golden brown and the egg is cooked through, carefully slide the okonomiyaki onto a serving plate.
14. Drizzle generously with Worcestershire sauce. This adds a savory and tangy flavor that complements the other ingredients perfectly.
15. Top with a dollop of mayonnaise, julienned nori, and julienned pickled ginger. These toppings provide a creamy, umami-rich, and slightly sweet finish.
16. Serve immediately and enjoy!

Expert Tips & Tricks

• Don’t overcook the somen noodles. Overcooked noodles will become mushy and won’t hold their shape well in the okonomiyaki.
• Use high-quality sesame oil. The flavor of the sesame oil is prominent, so choose a brand you enjoy.
• Get creative with the toppings. Feel free to substitute or add other ingredients like mushrooms, cheese, or other vegetables.
• Ensure the pan is hot before adding the somen. This helps create a crispy base.
• Press down firmly with the spatula to help the somen and toppings adhere together.
• For a richer flavor, use Japanese mayonnaise (Kewpie). Its tanginess pairs exceptionally well with the other ingredients.
• If flipping is difficult, try using two spatulas or a plate.

Serving & Storage Suggestions

Serve your Somen Okonomiyaki immediately for the best flavor and texture. A simple salad of arugula, shredded carrot and cabbage, sliced cucumber, and diced yellow pepper drizzled with a balsamic vinaigrette and topped with julienned nori makes a great accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan on low heat or in the microwave until warmed through. Note that the texture may change upon reheating; the noodles may become slightly softer. It is not recommended to freeze this dish, as the noodles will become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	40g	62%
Saturated Fat	8g	40%
Cholesterol	200mg	67%
Sodium	650mg	27%
Total Carbohydrate	55g	20%
Dietary Fiber	2g	8%
Sugars	5g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the bacon and shrimp. Add more vegetables like shiitake mushrooms, bell peppers, or edamame.
• Vegan: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Use a vegan mayonnaise alternative.
• Gluten-Free: Ensure your Worcestershire sauce is gluten-free. Some brands contain gluten.
• Spicy: Add a sprinkle of chili flakes or a dash of sriracha to the egg mixture for a spicy kick.
• Seafood Extravaganza: Add scallops, squid, or mussels to the topping mix for an even more decadent seafood experience.
• Japanese Inspired: Instead of Worcestershire sauce, use Tonkatsu sauce or Okonomiyaki sauce.

FAQs (Frequently Asked Questions)

Q: Can I use other types of noodles besides somen?
A: While somen provides a delicate texture, you can experiment with other thin noodles like angel hair pasta or even ramen (without the seasoning packet), though the texture will vary.

Q: Can I prepare the ingredients ahead of time?
A: Yes, you can dice the bacon, shrimp, and vegetables ahead of time. However, it’s best to cook the somen noodles and assemble the okonomiyaki just before cooking to prevent the noodles from sticking together.

Q: How do I prevent the okonomiyaki from sticking to the pan?
A: Make sure your pan is properly preheated and well-oiled with sesame oil. Also, don’t move the okonomiyaki around too much while it’s cooking. Let it sit and brown before attempting to flip it.

Q: Can I bake this in the oven instead of frying it?
A: While not traditional, you can try baking it at 375°F (190°C) for about 15-20 minutes, or until golden brown. However, the bottom won’t get as crispy as it would in a frying pan.

Q: What is the best way to flip the okonomiyaki without it falling apart?
A: Use two spatulas or carefully slide it onto a large plate, then invert the plate over the pan and flip it back in.

Final Thoughts

This Somen Okonomiyaki is more than just a recipe; it’s an invitation to get creative in the kitchen and reimagine familiar flavors. Don’t be afraid to experiment with different toppings and sauces to create your own signature version. I hope this dish brings a little bit of that Osaka street food magic into your home. Give it a try, share your culinary creations, and let me know what you think! Maybe pair it with a refreshing glass of iced green tea. Happy cooking!