Italian chef Ryoshi Hidaka presents a new dish, Okonomiyaki-style pasta, using fresh mozzarella and spaghetti. This dish, easy to make at home, perfectly balances the melting texture of mozzarella with the savory crispness of pan-fried pasta. Feel free to customize with Okonomiyaki sauce, ketchup, and more!
Ingredients
Main Ingredients (1 serving)
- Spaghetti (cooked)
- Fresh Mozzarella Cheese
- Egg
- Olive Oil
Seasonings
- Okonomiyaki Sauce
- Worcestershire Sauce
- Soy Sauce
- Ketchup
Steps
- Heat a frying pan and add a small amount of olive oil.
- Add the cooked spaghetti to the pan. Start on high heat, then reduce to low and pan-fry until fragrant. (Key Tip: Inspired by Hiroshima-style Okonomiyaki, pan-frying the noodles until crispy acts as the base.)
- Lightly drain the mozzarella cheese and slice it thinly. (Key Tip: Thinly slicing the mozzarella helps it cook and melt easily.)
- On one side of the fried spaghetti, place the sliced mozzarella cheese.
- Flip the spaghetti over and continue to cook until the other side is also golden brown.
- Adjust the heat to melt the mozzarella cheese. Once melted, remove from heat.
- In a separate frying pan, crack an egg and make a sunny-side-up egg.
- Gently slide the cooked spaghetti (with the mozzarella side down) onto the sunny-side-up egg. Don't worry if the egg breaks.
- Lightly cook the egg and spaghetti together. Once the egg is cooked, flip the dish onto a plate.
- Serve with your favorite sauces like Okonomiyaki sauce, Worcestershire sauce, soy sauce, or ketchup. (Key Tip: For an extra touch, top with thinly sliced mozzarella after plating. If you find it difficult to sandwich the mozzarella, you can add torn mozzarella pieces to the pan while frying the egg, then place the spaghetti on top.)
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