Preparation
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Put flour, salt, sugar in a large bowl and mix.
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Add water or broth to the dry ingredients. Stir everything until it is mixed well.
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Cover the bowl with plastic wrap and leave it in the fridge for at least an hour.
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Remove the cabbage core and chop the cabbage and onions.
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Cut the pork belly or bacon slices in halves and put it aside.
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Heat a large non-stick grill pan. Pour the dough on top. Form a thin crêpe with a nice round shape. The crêpe should be about 20 cm in diameter.
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Sprinkle the dough with katsuobushi (tuna flakes) and place the cabbage, onions and bacon on top.
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Pour 1 tablespoon of batter over it (this acts as a glue). Turn it over carefully and quickly with two spatulas on each side. Turn the heat to about 200°C to cook the meat. When the pork belly is no longer pink, turn the heat to about 170°C and push the okonomiyaki aside. If you use a small pan, heat another pan.
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Put the noodles (yakisoba) in the new pan or on the "free area" on the teppan. Add 1 to 2 tablespoons of Okonomi sauce and shape the noodles into a round shape that matches the size of the crêpes. Now lift your Okonomiyaki with two spatulas onto the noodles.
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Heat the oil and break the eggs. Smear them quickly to the same size as the okonomiyaki.
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Before the egg is completely cooked, place the economiyaki on top of the egg. When it is cooked, turn the economiyaki over with the two spatulas for the last time.
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Now it is time to season everything with okonomiyaki sauce and mayonnaise and finally serve your okonomiyaki. If you like, you can also garnish your okonomiyaki with spring onion and Beni Shouga.
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Ittadakimasu! Bon appetit!
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