My Husband's Hiroshima-style Okonomiyaki (with photos)

• 200 ml Flour
• 70 ml Cold water
• 1 Egg (medium)
• 1 1/2 tsp Dashi stock
• 1 Bonito flakes
• 1/3 Cabbage
• 1/2 packages Bean sprouts
• 1 Squid tempura
• 200 grams Thinly sliced pork belly
• 1 Green onions
• 2 Eggs
• 1 Okonomiyaki sauce

1. Put the ingredients in a bowl and mix well to make the batter.
2. Mince the green onion and julienne the cabbage.
3. Spread the batter thinly over an electric griddle heated to 200C.
4. Top with a generous amount of bonito flakes.
5. Top with cabbage, bean sprouts, squid tempura, and pork belly in this order.
6. On top of the pork belly, pour the batter all over.
7. Flip it over and press it down.
8. When the shredded cabbage comes out, tuck it under the pancake with a spatula.
9. Cover with a lid and steam for about 3 minutes.
10. Meanwhile, cook the yakisoba noodles next to the okonomiyaki and season with salt, pepper and okonomiyaki sauce.
11. Transfer the okonomiyaki on top of the yakisoba noodles.
12. In an open space, break an egg and whisk the yolk and spread it out.
13. Transfer the okonomiyaki on top of the egg.
14. Again, cover the okonomiyaki and steam for 2 minutes...
15. Flip it over so the egg is on top.
16. Slather with a generous amount of okonomiyaki sauce and top with green onions!
17. Cut it with a spatula and eat while hot (^o^)
18. If you want the egg to be soft set, omit the step 10 and just flip over the okonomiyaki The creamy and soft set egg is also good

flour, water, egg, stock, flakes, cabbage, sprouts, tempura, pork belly, green onions, eggs, sauce

Taken from cookpad.com/us/recipes/152077-my-husbands-hiroshima-style-okonomiyaki-with-photos (may not work)