Okonomiyaki ala Hiroshima

Bahan-bahan (2 porsi)

• 150 ml water ((⅔ cup minus 2 tsp))
• 1 tsp mirin
• 100 g cake flour
• 8.5 oz green cabbage ((about 3 large cabbage leaves))
• 1 g reen onion/scallion
• 2 Tbsp katsuobushi (dried bonito flakes)
• 4 Tbsp tenkasu/agedama (tempura scraps) ((12 g))
• 2 oz bean sprouts ((about 1 handful))
• 2 Tbsp tororo kombu
• 6 pieces sliced pork belly
• 2 servings yakisoba noodles ((pre-steamed; about 11 oz, 310 g))
• 2 large eggs (50 g w/o shell)
• okonomiyaki sauce
• toppings of your choice