Steps

1. In a bowl, combine 40g of cake flour and 1/4 tsp of salt. Gradually add 70-80ml of water while checking the consistency and mix well.
   🕒 01:39
2. Mix thoroughly until there are no lumps, achieving a very thin batter similar to crepe batter. [Key Tip!] While you can use it immediately, letting it sit while you cut the vegetables allows the batter to meld.
   🕒 02:05
3. Cut the cabbage in half and shred it as finely as possible, cutting against the grain. [Key Tip!] Cutting against the grain is the key to making the cabbage wilt quickly.
   🕒 02:29
4. Finely chop the green onions. [Key Tip!] This adds a great accent with its aroma and texture, so it's recommended.
   🕒 03:45
5. Lightly oil a frying pan with vegetable oil and heat over medium heat.
   🕒 05:03
6. Pour one ladleful of batter into the pan and spread it thinly and evenly over the entire surface before it sets.
   🕒 05:13
7. Fill any holes and cook until a light, appealing brown color appears.
   🕒 05:32
8. Once cooked, remove the batter from the pan. Set aside the remaining batter for later use. [Key Tip!] Cooking the batter first before moving on to other tasks allows you to proceed calmly and in order.
   🕒 06:14
9. Reduce the heat of the frying pan used for the batter to low and lightly oil it with vegetable oil.
   🕒 06:57
10. Lay 4 slices of thinly sliced pork belly in the frying pan and sprinkle with a little salt. [Key Tip!] Cooking the pork until crispy adds a wonderful aroma.
    🕒 07:12
11. Spread half of the cabbage over the pork.
    🕒 07:39
12. On top of the cabbage, add 2-3 tbsp of tempura scraps, 1 small bag (3g) of dried bonito flakes, 10g of ika-ten, and 2-3 green onions. [Key Tip!] Sandwiching these umami-rich ingredients ensures the flavor is evenly distributed.
    🕒 07:48
13. Cover with the remaining cabbage, like a lid.
    🕒 08:14
14. Drizzle the reserved batter over the entire surface and sprinkle with dried bonito flakes as desired.
    🕒 08:39
15. Place the cooked batter from step [06:14] on top and steam. [Key Tip!] Covering with the thin batter and steaming makes the cabbage incredibly delicious. Steam over low heat for a while.
    🕒 08:50
16. Heat a small frying pan, add 1 serving of yakisoba noodles, and cook while lightly loosening them to get a nice char.
    🕒 09:53
17. Once browned, season with 1 tbsp of soy sauce and set aside. [Key Tip!] Seasoning with soy sauce adds a crisp, delicious flavor.
    🕒 10:27
18. While the okonomiyaki is steaming, if the cabbage has wilted, gently shift its position to ensure even steaming.
    🕒 11:03
19. In the frying pan used to cook the yakisoba, crack 1 egg and immediately break the yolk, spreading it evenly.
    🕒 11:44
20. While still very soft-boiled, place the cooked yakisoba noodles on top.
    🕒 11:58
21. On top of the noodles, place the steamed cabbage and pork, pressing down firmly to integrate everything. [Key Tip!] Pressing helps release moisture and creates a great texture.
    🕒 12:05
22. Cover with the frying pan used for the batter, flip it over, and cook until the bottom batter is crispy.
    🕒 12:41
23. Cut into easy-to-eat portions. Cut the yakisoba part with a knife and the batter part with a spatula.
    🕒 13:11
24. Generously drizzle with your favorite Otafuku Sauce (Okonomiyaki Sauce) to taste, and top with green onions to taste, aonori to taste, and pickled ginger to taste to finish.
    🕒 13:49