Red Cabbage and Fried Mortadella Okonomiyaki

• 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

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.

noodles, bacon, eggs, chicken broth, flour, kosher salt, unsalted butter, mortadella, red cabbage, carrot, mayonnaise

Taken from www.foodandwine.com/recipes/red-cabbage-and-fried-mortadella-okonomiyaki (may not work)