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  1. 1Put water and mirin into a bowl, add the wheat flour and mix.
  2. 2Heat a hot plate to 160-180 degrees C, put some of the batter (40g) in the center with a ladle and spread it out from the center (to a diameter of approximately 20cm).
  3. 3Add cabbage, tempura crisps, green onion, beansprouts, bonito shavings and pork in that order, and add the rest of the batter.
  4. 4When the mix is cooked through, turn over and cook well at 200 degrees C or higher; when it is cooked through, return the temperature to 160-180 degrees C and steam the vegetables.
  5. 5Stir-fry the yakisoba noodles and season with Yakisoba Sauce, adjusting for the quantity of okonomiyaki.
  6. 6When (4) is heated through, place it on top of (5) and lightly press together.
  7. 7Crack the egg into the hot plate, mix the yolk and white together and spread to the same width as the okonomiyaki; then place (6) on top of the egg, turn the okonomiyaki over, spread on Okonomi Sauce and sprinkle on aonori.