Begin by chopping the green onion and cabbage. Try to chop the cabbage as finely as possible.

Grab bowl and mix the okonomiyaki flour with water and 1 egg until you have a smooth batter with no lumps.

Take the frying pan or hot plate and grease with a splash of peanut oil and place on a medium heat. Make sure the pan is evenly heated before the next step or the okomiyaki will have trouble taking shape.

Add just under half batter to the pan in a nice even circle. Remember not to make the circle too wide or it won’t be able to keep it’s shape.

Add half the cabbage and half the bean sprout on top of the batter, before adding a layer or 3 rashes of bacon.

Pour 2 tbsp of batter on the top of the mix to hold everything together and let the okonomiyaki cook for about 7 to 10 minutes before flipping it over with a spatula to cook on the other side.

Whilst the other side of okonomiyaki is cooking for 7 - 10 minutes, grab another pan and cook 1 serving of Yakisoba noodles with a bit of peanut oil.

The final touch is to sprinkle seaweed powder, bonito flakes and pickled ginger on the top. Repeat the whole process again for the second okonomiyaki.