Osaka cheeseburger (okonomiyaki with wagyu, pork belly, caramelized onions, cheese and a fried egg)

Cut onions and caramelize on the flat top with a little oil, five to six minutes.

Make the batter: tempura flour, green onions, two eggs, soy sauce, salt, pepper and dashi; mix well, then add cabbage a little at a time to a thick pancake-style batter.

Lay the caramelized onions on the griddle and the batter over them in a large round; lay pork belly on top and tuck the sides in. Cook about two minutes.

Mix the thinly sliced wagyu with soy sauce and a little mirin and leave a couple of minutes.

Flip so the pork belly cooks underneath, about five minutes; move it to an unused, hotter area of the griddle, then flip back.

Cover the top with the wagyu and flip again; cook about two minutes.

Fry one egg with a little more oil, salt and pepper.

Add cheese, put on a lid with water to melt it; finish with okonomiyaki sauce, Kewpie mayonnaise, green onion and the fried egg.