Foryoueats: Hiroshima-style Okonomiyaki

Name: Foryoueats: Hiroshima-style Okonomiyaki
Total time: 30 min
Ingredients: For the Batter:; 150 ml water (⅔ cup minus 2 tsp); 1 tsp mirin; 100 g cake flour (¾ cup + 1½ Tbsp; you can makehomemade cake flour; or substitute all-purpose flour in a pinch); For the Okonomiyaki Layers:; 8.5 oz green cabbage (about 3 large cabbage leaves); 1 green onion/scallion; 2 Tbsp katsuobushi (dried bonito flakes); 4 Tbsp tenkasu/agedama (tempura scraps) (12 g); 2 oz bean sprouts (about 1 handful); 2 Tbsp tororo kombu (dried kelp shavings; you can buy it online; optional); 6 pieces sliced pork belly; 2 servings yakisoba noodles (pre-steamed; about 11 oz, 310 g); 2 large eggs (50 g each w/o shell); okonomiyaki sauce (you can make my homemade okonomiyaki sauce recipe); toppings of your choice (typicallyaonori(dried green laver seaweed),pickled red ginger(beni shogaorkizami beni shoga), and Japanese Kewpie mayonnaise)

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This Hiroshima-style Okonomiyaki recipe features layers of cabbage, green onion, bean sprouts, pork belly, and yakisoba noodles, all topped with homemade okonomiyaki sauce, aonori seaweed, pickled...

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Ingredients

For the Batter:
150 ml water (⅔ cup minus 2 tsp)
1 tsp mirin
100 g cake flour (¾ cup + 1½ Tbsp; you can makehomemade cake flour; or substitute all-purpose flour in a pinch)
For the Okonomiyaki Layers:
8.5 oz green cabbage (about 3 large cabbage leaves)
1 green onion/scallion
2 Tbsp katsuobushi (dried bonito flakes)
4 Tbsp tenkasu/agedama (tempura scraps) (12 g)
2 oz bean sprouts (about 1 handful)
2 Tbsp tororo kombu (dried kelp shavings; you can buy it online; optional)
6 pieces sliced pork belly
2 servings yakisoba noodles (pre-steamed; about 11 oz, 310 g)
2 large eggs (50 g each w/o shell)
okonomiyaki sauce (you can make my homemade okonomiyaki sauce recipe)
toppings of your choice (typicallyaonori(dried green laver seaweed),pickled red ginger(beni shogaorkizami beni shoga), and Japanese Kewpie mayonnaise)