Hiroshima Style Savory Cabbage Pancake

Prepare the batter: In a bowl, whisk together the flour, water, and dashi powder until smooth. Finely shred the cabbage, chop the green onions, and prepare the bean sprouts.

Heat a large griddle or non-stick pan to medium-high heat (around 180°C). Lightly oil the surface. Pour a small amount of batter onto the griddle and spread it thinly into a 20cm (8-inch) round crepe. Cook for 1-2 minutes until set.

Immediately layer on the crepe: first, a generous mound of shredded cabbage, then the bean sprouts, and finally the pork belly slices. Drizzle a little more batter over the pork to help everything stick. Cover with a lid and cook for 5-7 minutes, allowing the cabbage to steam and soften.

Carefully flip the entire stack (crepe side up) onto another part of the griddle or a separate pan. Cook for another 5-7 minutes until the pork is cooked through and the cabbage is tender. While this cooks, boil the ramen noodles in a separate pot until just tender, then drain.

On an empty spot on the griddle, cook the ramen noodles, stirring occasionally, until slightly crispy. Form the noodles into a round shape similar to your pancake.

Crack an egg onto the griddle next to the noodles. Break the yolk and spread the egg into a thin, round omelet. Quickly place the cooked cabbage-pork stack on top of the egg.

Once the egg is cooked, use a spatula to flip the entire okonomiyaki (egg side up) onto the noodle base. Press down gently to combine the layers. Cook for 2-3 minutes more to ensure everything is hot and well-integrated.

Transfer the okonomiyaki to a plate. Drizzle generously with Okonomiyaki sauce and Japanese mayonnaise. Sprinkle with katsuobushi and aonori. Serve immediately and enjoy!