Okonomiyaki Hiroshima fu

Recipe Summary
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: serves 4

For the pancake batter:
1 cup all-purpose flour
1/3 teaspoon baking soda
1 cup water
1 teaspoon mirin

For the pancake filling:
a little sunflower or vegetable oil
2 cups shredded sweetheart or green cabbage
9 oz bean sprouts
finely chopped green onions or chives to taste
dried fish flakes to taste
4 oz thinly sliced uncooked pork
Salt & pepper to taste
6 oz thinly sliced squid (or to taste)
about 20 oz cooked Chinese egg noodles
4 tablespoons Worcestershire sauce
8 eggs
4 tablespoons tonkatsu sauce to taste
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
red pickled ginger (beni shoga) and ao-nori to taste

1. To make the batter: sift the flour and baking soda into a bowl. Add the water and mirin and mix well.
2. Heat a little oil in an 8-inch frying pan over moderate heat. Pour in enough batter to make a thin pancake.
3. Sprinkle a quarter of the chopped cabbage, bean sprouts, green onions, dried fish flakes, and chopped pork onto the batter. Season lightly with salt and pepper. Put the squid on top and cook – making sure that the pork and squid are properly cooked before going to the next stage.
4. Add 2 tablespoons of batter to the pancake then turn over and press lightly using a spatula.
5. In a separate frying pan heat a little oil, then add the cooked noodles and fry lightly. Season with 1 tablespoon Worcestershire sauce, shape the noodles into a circle and transfer the previously cooked pancake on top.
6. Fry two eggs then put the pancake and noodles on top of the eggs and turn the whole thing over. Turn out onto a plate so that the eggs are on the top and the noodles are underneath. Repeat this procedure using the rest of the ingredients.
7. To serve: mix the tonkatsu sauce, Worcestershire sauce, and tomato ketchup and drizzle over the assembled pancake. If you have ao-nori seaweed, sprinkle it over and add the red ginger for garnish.