Directions:

• Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool.
• Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool.
• Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well.
• Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes.
• To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle.
• To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion.