Japanese Okonomiyaki

Instructions

1. Prepare the batter
   In a large mixing bowl, whisk together the flour and dashi stock until smooth. Add the eggs and mix well until fully incorporated. The batter should be somewhat thick but still pourable.
2. Add the vegetables
   Fold the shredded cabbage, green onions, and tenkasu (if using) into the batter. Mix gently until all ingredients are evenly coated with the batter. Be careful not to overmix, as the cabbage should maintain some texture.
3. Cook the okonomiyaki
   Heat a large non-stick skillet or griddle over medium heat. Add a tablespoon of oil and spread it evenly. Pour about a quarter of the batter mixture into the pan, forming a circle about 6-7 inches in diameter and about 3/4 inch thick. Arrange 2-3 slices of pork belly on top.
4. Flip and continue cooking
   Cook for about 5 minutes until the bottom is golden brown and the edges look set. Carefully flip the okonomiyaki using two spatulas. Press down gently and cook for another 5 minutes until the pork is crispy and the pancake is cooked through.
5. Add toppings
   Transfer the okonomiyaki to a plate. Drizzle with okonomiyaki sauce in a zigzag pattern, then add Japanese mayonnaise in a similar pattern. Sprinkle with aonori, katsuobushi, and pickled ginger if using. The heat from the pancake will make the bonito flakes dance.
6. Serve hot
   Cut the okonomiyaki into quarters and serve immediately while hot. Provide extra okonomiyaki sauce and mayonnaise on the side for those who prefer more seasoning.