Yakisoba-Okonomiyaki Bento

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1
1
50g
14
1
1
1
1/2


1.
2.
3.2



1
1
2
3
50g
1


1.1cm
2.1
3.
4.
5.4













Yakisoba
Ingredients(serves 1)
1 cabbage leaf
50g pork belly
1/4 carrot (cut into thin strips)
1 portion yakisoba
1 Tbsp Worcestershire sauce
1 Tbsp Otafuku sauce
1/2 Tbsp chicken bouillon

Directions
1. Cut the cabbage into bite-size pieces.
2. Heat vegetable oil (not listed) in a frying pan, saut the cabbage, pork, and carrot.
3. Continue cooking, and add yakisoba to 2, then add Worcestershire sauce and Otafuku sauce, and finally add chicken bouillon.

Okonomiyaki
Ingredients(serves 1)
1 cabbage leaf
2 Tbsp tenkasu (pieces of deep-fried tempura batter)
3 Tbsp cake flour
50g pork belly
1 Tbsp Otafuku Sauce

Directions
1. Cut the cabbage into small pieces.
2. Put 1 into a bowl with tenkasu, cake flour, water and mix.
3. Heat vegetable oil (not listed) in a frying pan, add 2 and put the pork belly on top.
4. After it has cooked on one side, turn it over and cook the other side.
5. Once its fully cooked, turn it over again, and top it with Otafuku sauce.

Served with
lettuce
shiso
pink grapefruit
grapefruit
hanpen (fish paste) filled with spicy, salted fish roe
date-maki (rolled Japanese-style omelet mixed with fish paste)
mayonnaise
katsuobushi
red pickled ginger
chives