Pre-heat the griddle over high heat. Mix the flour with water. Rinse the noodles and drain well.
Pour the batter on the griddle. It might be very runny, but try to shape into a circle. Reduce the temperature of the griddle to about 430ºF/220ºC. When the surface of the batter is cooked, sprinkle dried bonito flakes on top.
Pile the chopped cabbage and loosened noodles onto the fried batter. Warm the fried squid on the griddle.
Top with red pickled ginger, warmed fried squid, and sliced pork belly. Pour 3/4 a ladle of batter on top.
Flip over and fry for 5-6 minutes. Press with a spatula lightly. Check at least once to make sure that the bottom hasn't burnt.
Push the okonomiyaki to the side of the griddle. Crack an egg on the griddle and break the egg yolk.
Lay the okonomiyaki on top of the fried egg and fry for 20 to 30 seconds.
Aonori seaweed and dried bonito flakes are popular garnishes. My younger son likes chopped green onions. I like to add gizzards and cheese.
By making slits, the sauce penetrates through the okonomiyaki. Add mayonnaise if you like. If you don't like raw green onions, add them when you add the sliced pork belly and cook.
Ao-nori seaweed and dried bonito flakes are popular garnishes. My younger son likes chopped green onions. I like to add gizzards and cheese.
[Note] You could add other ingredients such as sliced kamaboko, chikuwa or julienned carrots. Some restaurants nearby our house adds leftover rice.
You can use big dried bonito flakes for making dashi stock. I prefer this to the powdered type.
Story Behind this Recipe
My mother used to make this okonomiyaki and I posted the recipe here.
Pre-heat the electric griddle for about 10 minutes before cooking. This is important. Do not add other ingredients until the surface of the batter is dry. This is important too. If you want to add gizzards or sliced mochi, cook them first on the griddle and then pile them onto the okonomiyaki.