Steps

1. Cut 1 pack of chilled udon noodles into 4 equal pieces.
   🕒 00:41
2. Rinse the cut udon noodles under water to remove slime.
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3. Drain the rinsed udon noodles thoroughly in a colander. [Key Tip!] Cutting and rinsing the udon makes it easier to coat with flour, mix, and cook.
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4. Make diagonal slits in 1/2 green onion.
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5. Slice the green onion into large rounds.
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6. Cut 3 imitation crab sticks in half.
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7. Shred the cut imitation crab sticks using the side of a knife.
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8. In a bowl, combine the sliced green onion and shredded imitation crab.
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9. Add the drained udon noodles to the same bowl and mix everything together.
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10. Add 1 tbsp of all-purpose flour and shake the bowl to coat everything evenly.
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11. In a separate bowl, whisk 2 eggs.
    🕒 01:33
12. Add 1 tsp of dashi powder to the whisked eggs and mix well. [Key Tip!] Whisk thoroughly until the egg mixture is evenly distributed to ensure it sets properly when cooked.
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13. Pour the egg mixture over the ingredients in step 9 and mix until everything is well combined.
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14. Heat vegetable oil in a frying pan over medium heat.
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15. Spread the mixed batter evenly in the heated frying pan.
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16. Cook over medium heat until browned and set.
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17. Once browned and the batter moves freely, carefully slide it onto a plate.
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18. Pour the oil remaining in the pan over the udon cake on the plate.
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19. Cover the pan with the plate and invert, then slide the udon cake back into the pan.
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20. If the shape has crumbled, press it with a spatula to reform it.
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21. Cover with a lid and steam-grill over medium-low heat for 2.5 minutes.
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22. Once steamed and the bottom is browned, drizzle with sesame oil to taste, and cook until the surface is crispy. [Key Tip!] Adding sesame oil results in a more fragrant and crispy texture.
    🕒 03:05
23. Once the surface is nicely browned, it's ready.
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24. Cut into bite-sized pieces.
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25. Plate the udon cake.
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26. Serve with your favorite toppings such as okonomiyaki sauce, mayonnaise, mentsuyu, or shiro dashi.
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