Steps

1. In a bowl, combine 50cc water and 50g flour and mix well until a viscous batter forms.
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2. Once the batter is thick, let it rest in the refrigerator for about 30 minutes. [This is the key!] Adding too much water makes the batter prone to breaking, so aim for a slightly thick consistency.
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3. Cut the cabbage in half, then in half again, and remove the core.
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4. Slice the cabbage thinly against the grain, keeping the knife low.
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5. Drain the sliced cabbage in a colander and rinse it with water. [This is the key!] Rinsing with water removes any bitterness and helps the flavors meld.
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6. Drain the Chinese noodles in a colander and briefly blanch them in boiling water to remove excess oil.
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7. Heat two frying pans over medium heat. On one of the pans, lightly coat with vegetable oil using a paper towel.
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8. Pour the prepared batter onto the oiled frying pan, spread it thinly into a circle, and cook.
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9. Place a pinch of bonito flakes on top of the batter, then loosely pile the rinsed cabbage on top. [This is the key!] Pile it high without pressing down, allowing steam to circulate.
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10. Top the cabbage with plenty of tempura scraps, 4 pieces of torn dried squid tempura slices, and a pinch of bean sprouts.
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11. Drizzle the remaining batter over the ingredients, unifying everything.
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12. Shake the pan until the batter slides freely, then quickly flip the okonomiyaki with a spatula.
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13. Shape the flipped okonomiyaki with a spatula and cook over medium heat until you hear a sizzling sound. Adjust the heat if no sizzling is heard.
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14. Add vegetable oil to the other heated frying pan, spread the blanched Chinese noodles flat, and cook until crispy.
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15. Once the Chinese noodles feel firm and have a nice golden-brown color, place them on top of the cooking okonomiyaki.
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16. After placing the Chinese noodles, gently press down on top to even out the cabbage.
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17. Heat another frying pan over low heat, crack in 1 egg, and spread it into a circle with a spatula.
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18. Once the egg slides out of the pan, slide the cooked okonomiyaki onto the egg and flip it over, folding the egg around it.
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19. Transfer the okonomiyaki to a plate and cut it into bite-sized pieces with a spatula.
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20. Finish by scattering Otafuku Sauce (Okonomiyaki Sauce) to taste and green laver to taste. It's ready!
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