Bokkake is dish made in the shitamachi (working class area) of Kobe. Gyu-suji (beef nerf/muscle) and konnyaku (devil's tongue jelly) are simmered with mirin (sweet rice wine) and shoyu (soy sauce) until everything is tender. You can usually find bokkake as a topping to soba, udon, curry or okonomiyaki, even in croquette.
For this dish, the bokkake was put into a savory crepe-like pancake with cabbage and yakisoba (fried noodles)....630 yen (about US$6.30). "Modan" is usually anytime yakisoba is added (I think it means "modern").
I got this at the department store the other day. The lady selling it was giving out samples, saying it was filled with collagen (which means fat)....kind of gelatinous, but delicious. I think there could have been more bokkake in the crepe, but it was delicious for lunch and very filling.