the host of this show "Cooking with Dog."

First, let’s make the batter for okonomiyaki.

Combine the cake flour and water in a bowl.

Mix it with a balloon whisk

until there are no pockets of dry flour.

Let the batter sit for ten minutes

in order for it to reach the correct consistency.

Meanwhile, remove the core of the cabbage.

Take out the center part

and then shred the leaves.

Now, let’s make Hiroshima Okonomiyaki.

Coat a heated griddle with vegetable oil.

Stir the batter

and then pour it onto the griddle.

Spread the batter into a round shape using the back of the ladle.

Make sure to leave a bit of batter in the bowl for later use.

Sprinkle on the bonito powder.

Place the shredded cabbage onto the batter

and sprinkle on more bonito powder.

Layer the moyashi bean sprouts on the cabbage.

Crumble on the ikaten, deep-fried dried squid coated with batter.

Finally, line up the pork belly slices on top

and cook for about 5 minutes.

Make sure the okonomiyaki isn’t stuck to the griddle.

Season the pork slices with the salt

and the pepper.

Stir the remaining batter

and pour it onto the okonomiyaki.

This will help to combine the vegetables

and also prevent the pork from getting tough.

Now, flip the okonomiyaki with the turners.

Gather the scattered vegetables

and reshape the okonomiyaki.

And now, coat the griddle with vegetable oil

and add the fresh yakisoba noodles.

Sprinkle on the sake,

salt

and the pepper.

Divide the noodles in half

and stir-fry the yakisoba.

Add the okonomiyaki sauce.

Continue to stir-fry, distributing the sauce evenly.

Shape the noodles into a circle

and brown the other side.

Now, lift the okonomiyaki with the turners

and place it onto the noodles.

Clean the griddle with a dampened kitchen towel

and then recoat it with oil.

Add the egg,

break the yolk

and shape it into a circle.

Quickly place the okonomiyaki onto the fried egg

and then flip it over.

Coat the okonomiyaki with a generous amount of okonomiyaki sauce.

Sprinkle on the bonito powder

and the aonori seaweed.

Finally, top with the chopped spring onion leaves

and now it is ready to serve.

Hiroshima Okonomiyaki is distinguished by its thin crepe-like batter

and thick layers of toppings.

To fully cook the inside, preheat the griddle to a high heat.

You can also use udon, soba or pasta instead of yakisoba noodles.

Good luck in the kitchen.