Mix mirin and water in measuring cup.

Add to flour and mix with a whisk until smooth in small bowl. Refrigerate at least an hour, no longer.

In the meantime, thinly slice cabbage and put aside. Slice green onions and put aside.

Heat large nonstick pan (use nonstick griddle or electric frying pan if you have one).

Take out flour mixture from refrigerator and stir. Using ladle, scoop out about 1/2 c. and pour into heated pan swirling around into a circle like a pancake. No need to make it thick. It will “fluff” up otherwise it will be too thick.

Pile up 1/2 of each - cabbage, bean sprouts, and green onions. It will cook down. Don’t press down.

Place 1/2 lb. pork belly slices across the pile.

Smear about 1 tbsp. on top. With 2 large spatulas, flip it over and let it cook. Need pork belly to cook. No smashing down.

Meanwhile, using a frying pan (or side of the griddle) put in 1-1/2 pkg. yakisoba separating it. Put oil on it and help oil distribute through the noodles.

Add 1 tbsp. Okonomiyaki sauce to the noodles and stir it in. Let noodles cook until slightly browned and flip over.

Go back to the pancake and transfer it over on the fried noodles.

Where the space you were cooking the pancake, break one egg and fry it breaking the yolk and mix around.

Don’t overcook the egg.

Carefully transfer the pancake onto the egg. Let cook for 1 minute.

Using 2 spatulas, flip the entire pancake onto a plate

Using Okonomiyaki sauce and Kewpie mayonnaise, squirt it in zig zag fashion separately.

Serve hot. Then make second pancake.