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1
Cut out the core from the cabbage leaves.
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2
Roll 3-4 leaves and julienne.
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3
Julienne the core as well.
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4
Cut the ika-ten into bite sizes.
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5
Mix the flour with 1.5 times the amount of water.
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6
The batter is quite runny, so that it'll easily spread on the pan.
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7
Grease a pan with oil and reserve about 1/5 of Step 2's batter.
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8
Pour 4/5 of the batter to the pan and spread thinly into a 15-20 cm circle.
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9
It cooks quickly, so turn on the heat after pouring the batter.
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10
Fry over medium to high heat and once the colour changes, sprinkle dried bonito flakes on top.
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11
Pile the cabbage, bean sprouts and ika-ten on top.
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12
Season with salt and pepper and drizzle the rest of the batter from Step 2 (it works like glue).
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13
Top with 3 to 4 sliced pork belly and steam-cook the cabbage.
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14
Using a spatula, prepare to flip the okonomiyaki.
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15
Cover with another pan on top and flip over.
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16
If the ingredients spill out, stuff them back into the okonomiyaki.
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17
Press lightly and cook.
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18
Meanwhile, heat oil in the first pan and fry the yakisoba noodles.
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19
Add water to loosen and add the half of the powdered flavour packet that came with the yakisoba.
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20
Carefully remove the okonomiyaki from the pan and slide on top of the noodles (you don't need to flip over).
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21
Adjust the shape and fry further.
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22
Heat oil in the empty pan and crack an egg.
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23
Break the egg yolk and spread into a 15 cm circle.
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24
Slide the okonomiyaki and noodles from Step 8 quickly onto the fried egg and press gently.
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25
When the egg is cooked through, remove the okonomiyaki from the pan.
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26
Cover a plate on a pan and flip over.
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27
Serve.
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28
Top with the okonomiyaki sauce, mayonnaise, aonori seaweed, red pickled ginger and chopped spring onions.
