Giant okonomiyaki with yakisoba noodles

Mix the water, the four teaspoons of the garbled batter ingredient and the cake flour, cover and chill so the gluten relaxes and the batter becomes homogenous.

Grind the katsuobushi in a mortar and pestle to a fine powder.

Combine the juice and zest of two lemons with a bottle of kewpie mayo, stir and funnel it back into a squeeze bottle.

Slice the onion, the green onions and half a head of cabbage.

Boil two cups of water, cook the instant yakisoba noodles about one minute, then drain.

Blanch the octopus tentacles about 20 minutes in water with a little salt.

In a large wok, heat three tablespoons of oil, add the onions and half the cabbage and stir fry with a couple of pinches of salt, then add the octopus.

Once everything has some colour, add the noodles and the pre-soaked kombu.

Add the yakisoba sauce and a little more oil and stir.

Add one green scallion's worth of scallions and a tablespoon of beni shoga, then a little extra sauce and toss.

Oil a cast iron skillet with a paper towel and ladle in a third of a cup of the rested batter, spreading it like a large crepe.

Build on the batter: bonito powder, chunks of blanched octopus, torn kombu, a heavy bed of shredded cabbage, tenkasu, green onions, bean sprouts.

Lay three to four slices of thinly sliced pork belly over the top and seal with drips and streaks of batter.

Cook about 5 minutes on low heat, loosen the edges and flip using a pizza peel.

For the larger pancake, use half a cup of batter and repeat, with six slices of pork belly.

Cook the other side roughly 5 to 10 minutes until the pork crisps and the cabbage wilts.

Spread the yakisoba onto the cast iron and sear it for heat and structure, then slide the okonomiyaki on top and cook about 3 more minutes on low heat.

Crack about five eggs onto the pan as a base, slide the whole thing back on and let the egg cook and bind it.

Flip the whole thing by inverting the pan onto the peel so the egg side is up.

Brush on a heavy amount of okonomiyaki sauce, then zigzag the lemon kewpie mayo over it and cross-hatch in the other direction.

Finish with a sprinkling of aonori and a handful of katsuobushi.