Steps

1. Roughly chop 30g of cabbage into bite-sized pieces.
   🕒 00:51
2. Place 1 pack of yakisoba noodles in a heatproof bowl, then top with the chopped cabbage.
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3. Cover with plastic wrap and microwave for 2 minutes at 600W.
   🕒 01:01
4. After microwaving, add 2 tbsp of Otafuku Sauce and a pinch of salt and pepper. Mix while loosening the noodles. Let cool until lukewarm.
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5. To the cooled yakisoba noodles, add 2 tbsp of mayonnaise and 2 tbsp of tenkasu, and mix.
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6. In a separate bowl, combine 70g of cake flour, 10g of potato starch, 3g of baking powder, 1/4 tsp of sugar, and a pinch of salt. Mix well.
   🕒 01:28
7. Gradually add 100ml of milk while whisking to prevent lumps, and mix until smooth.
   🕒 01:40
8. Add 1/2 beaten egg and mix.
   🕒 01:53
9. Lightly grease a frying pan and heat over medium heat. Once warm, turn off the heat temporarily.
   🕒 02:00
10. Pour 1/4 of the batter into the pan, forming a circle about 16-18cm in diameter, and cook over medium heat.
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11. When the batter starts to bubble with holes and the bottom is browned, flip and cook briefly for about 5 seconds. (The trick here!) Pouring the batter thinly into the pan and spreading it like a crepe allows for a beautiful finish.
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12. Transfer the cooked crepe to a cutting board and place 1/4 of the prepared yakisoba mixture in the center.
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13. Fold the crepe in half and press the edges with a bowl or your fingers to seal.
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14. Cook the remaining batter in the same way.
    🕒 03:02
15. Spread Otafuku Sauce (to taste) over the surface of the cooked okonomiyaki bread and sprinkle with bonito flakes (to taste).
    🕒 03:34