Steps

1. In a bowl, add cake flour 100g and dissolve it by gradually adding about half of the dashi stock 150ml.
   🕒 01:27
2. Gradually add the remaining cake flour and dashi stock, and mix well until smooth.
   🕒 02:12
3. Lightly season the batter with salt to taste and soy sauce to taste, cover with plastic wrap, and let it rest while you cut the cabbage.
   🕒 02:31
4. Remove the tough core from the cabbage and coarsely chop it into 1cm cubes. [This is the key!] The point is to cut it coarsely to maintain the presence of the cabbage.
   🕒 03:07
5. Briefly rinse the chopped cabbage and drain the water thoroughly.
   🕒 04:04
6. Cut the thinly sliced pork belly 200g into bite-sized pieces.
   🕒 04:23
7. Heat a frying pan, lay out the cut thinly sliced pork belly, and cook until crispy, spreading it to the approximate size of the okonomiyaki. [This is the key!] By cooking the pork first, the lard will render out, making the okonomiyaki delicious.
   🕒 04:51
8. In another bowl, add about half of the drained cabbage, 2 eggs, and about 2 ladles of the prepared batter. Mix lightly for a few seconds. [This is the key!] Overmixing will cause too much moisture to come out of the cabbage, so just mix lightly.
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9. Place the mixed ingredients on top of the thinly sliced pork belly being cooked, spread it out gently without pressing down, and shape it. It's good to make a slight indentation in the center.
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10. Cook slowly without a lid until browned. In the meantime, frequently change the position with a spatula to ensure even browning.
    🕒 07:02
11. Just before flipping the okonomiyaki, thinly spread the remaining batter over the surface.
    🕒 07:27
12. Flip it over when it becomes crispy. [This is the key!] The crispy side acts as a lid, steaming the cabbage gently to bring out its sweetness.
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13. Generously spread Otafuku Sauce (Okonomiyaki Sauce) as needed over the cooked okonomiyaki.
    🕒 08:14
14. Add mayonnaise as needed and grated wasabi as needed, then top with bonito flakes as needed, aonori as needed, and pickled red ginger as needed to complete.
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