Hiroshima Okonomiyaki

Finely shred the cabbage and slice the spring onions.

Whisk the plain flour and water together in a bowl to make a thin, pourable batter.

Heat a little of the vegetable oil in a large frying pan over medium heat and pour in a thin layer of batter to form a large crepe.

Pile the cabbage, beansprouts and half the spring onion onto the crepe and lay the pork slices over the top, then cook for 5 minutes.

Flip the whole stack carefully, pressing down gently, and cook for 6 minutes more, checking a slice of pork reaches 63°C with a meat thermometer.

Push the stack to one side, add the yakisoba noodles to the empty pan space, and toss with a splash of oil for 3 minutes to heat through.

In the same space, crack an egg and spread it thin, then lay the noodle stack and cabbage stack on top and press together for 2 minutes.

Slide onto a plate, brush generously with tonkatsu sauce, and top with bonito flakes and the remaining spring onion.