A complex layered version featuring yakisoba noodles and a fried egg.
Hands-free mode with voice commands & timers
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Whisk the flour and dashi stock together until smooth to create a thin, crepe-like batter; let it rest for 30 minutes.
On a large flat griddle at 200°C, pour a ladle of batter and spread it into a thin 8-inch circle using the back of the ladle.
Pile the shredded cabbage high onto the batter, followed by tenkasu, benishoga, and finally lay the pork belly slices across the top.
Drizzle a small amount of batter over the pork to act as glue, then carefully flip the entire stack over so the pork is on the grill.
On a separate part of the griddle, fry the yakisoba noodles with a splash of water and a tablespoon of okonomiyaki sauce until heated through.
Lift the cabbage and pork stack and place it directly on top of the mound of noodles, pressing down gently to steam the cabbage.
Crack an egg onto the griddle, break the yolk, and spread it to the size of the pancake; immediately place the noodle/pancake stack onto the raw egg.
Once the egg is set, flip the entire assembly right-side up, coat generously with okonomiyaki sauce, mayo, aonori, and bonito flakes.
