How to make Okonomiyaki with cucumber noodles
Ingredients: two large eggs 70g, three small eggs, one cucumber sliced (the thinner the better); milk 15ml, beaten eggs, add 1g salt and mix well; egg mixture can be strained through a strainer once, so as to make a thick roasted eggs smooth and delicate.
Pour in a little oil and then wipe off most of the oil with kitchen paper.
When warm enough to handle, pour in one-third of the egg mixture; spread the egg mixture over the surface of the pan.
When slightly set, roll with a spatula from one end of the pan to the other; after the first roll, pour in the egg mixture a second time, as above, making sure to connect the poured egg mixture to the rolls.
After the second roll, push the omelet to the bottom and place in the thinly sliced cucumber as in the picture, allowing the slices to warm and soften;.
Pour in all the remaining egg mixture one last time…
One last slow roll up ….
Roll to once around fixed, cucumber slices will automatically adhere to the thick … all rolled good off the heat, with the residual heat of the pan and then set it … is good.
Slice it up and serve it while it’s hot. …