Delicious and easy Japanese crepe topped with cabbage, green onion, bean sprout, noodles, and sliced pork belly from Hiroshima Japan.

For the complete recipe:
http://www.justonecookbook.com/recipes/hiroshima-okonomiyaki/

Ingredients:

150 ml water (a little bit less than 2/3 cup)
1 tsp. mirin
100 g all-purpose flour (Between ¾ cup to 1 cup)
240 g cabbage (about 3 large cabbage leaves)
1 scallion/green onion
2 Tbsp. katsuobushi (dried bonito flakes)
4 Tbsp. tenkasu (tempura scraps)
60 g (handful) bean sprout
2 Tbsp. tororo kombu (optional)
6 slices of thinly sliced pork belly
2 yakisoba noodles (egg noodles)
2 large eggs

Toppings：
Okonomi sauce
Japanese mayonnaise
Dried green seaweed (Aonori)
Pickled red ginger (Beni Shoga) (optional)

Music courtesy of Audio Network: "Give It Up Now 2"
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