Modanyaki Recipe

How to make Modanyaki


  1. Make the batter first. Whisk the flour with the chicken stock and egg in a large mixing bowl. Set aside to rest for 30 minutes.
  2. Remove the core from the cabbage and chop into 1cm squares. Slice the shallots thinly, reserving some of the green parts a garnish for serving.
  3. Boil the noodles for 2 minutes, breaking them up with a fork to loosen them. You can discard the seasoning sachet. Drain well.
  4. Place a non-stick frying pan over a medium high heat and add ½ teaspoon of oil.  Stir fry the drained noodles until lightly coloured. Add the bbq sauce and toss the noodles to completely coat them. Set aside.
  5. Add the cabbage and spring onion into the rested batter and mix well. Place a large heavy-based non-stick frying pan over a medium heat and add 2 teaspoons of oil. Place half the cabbage batter into the pan in an even layer, in a roughly 22cm circle. Top with the noodles in a even layer, then cover with the rest of the batter. Don’t pack the mixture too tightly.
  6. Cook for 8 minutes, then very gently remove from the pan and place onto a plate, raw side up. This is best done with 2 large flat spatulas. Don’t worry if it breaks up a little, it can be re-formed once it goes back in the pan.
  7. Place the empty pan back on the heat. Lay the bacon slices into a rough 22cm circle in the middle of the pan, and add the modanyaki back in, cooked side down. Cook for 7 minutes or until the bacon is crispy and golden.
  8. Remove onto a plate, raw side up, using two spalulas. Gently flip the modanyaki into the pan, raw side down. Cook for 7 minutes, neatening the sides with a spatula to retain a nice even edge.
  9. Gently transfer to a serving board or plate, bacon side up. Spread the top with bbq sauce and drizzle over the mayonaise (see tip). Sprinkle with toasted sesame seeds and the reserved green shallots and serve.

Tip: For an authentic look, transfer mayonnaise to a small squeezy bottle or piping back with a fine tip and squeeze the mayonnaise into a zig zag pattern.  As modanyaki is quite delicate, it’s best to cook it in a low-sided pan so it can be easily lifted out.