Hiroshima Style Okonomiyaki Layered Savory Pancake

Prepare the batter: In a bowl, whisk okonomiyaki flour with water until smooth. Thinly slice the cabbage and set aside.

Heat a large griddle or non-stick pan to 180°C (350°F). Pour a ladle of batter to form a thin crepe. Immediately top with a generous mound of sliced cabbage and bean sprouts. Place pork belly slices on top.

On the same griddle, next to the pancake, stir-fry the yakisoba noodles until heated through and slightly softened. Form them into two circular shapes.

Carefully flip the pancake (with cabbage, sprouts, and pork) onto one of the noodle portions. Press gently to combine.

On an empty part of the griddle, crack two eggs and gently break the yolks, forming them into two round shapes. Place the pancake (now noodle-side down) on top of the cooked eggs.

Cook for a few minutes until the egg is set and the entire pancake is heated through and lightly browned on the bottom.

Transfer the okonomiyaki to a plate. Drizzle generously with okonomiyaki sauce and Kewpie mayonnaise. Sprinkle with aonori and katsuobushi. Serve immediately.