This dish, originally began in Kyoto and is a little different there. In Hiroshima it began as a way to cook whatever you had after the bombing when food was scarce.
they start with a very thin layer of batter like a crepe. Then the load it with cabbage or green onions, we got one of each.
She layered on thin strips of pork over the vegetables and drizzled a bit more batter on top of that.
Then she flips them over and lets them cook longer. The place we went had been open since 1965.
She cracked an egg, lightly scrambled on the grill and smoothed out like an omelette, then flipped the whole thing back onto the egg.
One all the seasoning and flipping are complete they push it to you on the grill and you use your own mini spatula to serve yourself.
Only drawback for us was that it was a very hot day, so sitting next to the grill wasn’t the best.
Gryphon Travel 
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