Okonomiyaki

Instructions

1. Prepare the batter
   In a large bowl, whisk together the flour and dashi stock until smooth. Add the eggs and mix well until fully incorporated. The batter should be fairly thick but still pourable.
2. Add vegetables and mix-ins
   Fold in the shredded cabbage, green onions, tempura scraps, and pickled ginger. Mix gently until all ingredients are evenly coated with batter. The mixture should be predominantly cabbage with just enough batter to bind it together.
3. Cook the pancake
   Heat a large non-stick skillet or griddle over medium heat. Add a tablespoon of vegetable oil and ladle about 1/4 of the batter mixture onto the pan, forming a circle about 6-7 inches in diameter and 3/4 inch thick. If using pork belly, arrange slices on top of the pancake.
4. Flip and continue cooking
   Cook for about 4-5 minutes until the bottom is golden brown and the edges look set. Carefully flip the pancake using two spatulas. If you added pork belly, the meat side should now be on the bottom. Press down gently and cook for another 4-5 minutes until both sides are golden brown and the pancake is cooked through.
5. Add toppings
   Transfer the pancake to a serving plate. Drizzle generously with okonomiyaki sauce and Japanese mayonnaise in a zigzag pattern. Sprinkle with bonito flakes and aonori seaweed flakes. The heat from the pancake will make the bonito flakes wave gently.
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 want more.