Steps

1. Remove 2-3 outer leaves of the cabbage and cut off the dirty core.
   🕒 01:57
2. Cut the cabbage in half and remove the dirty core.
   🕒 02:08
3. Separate the cabbage into the part with more core and the part with more leaves.
   🕒 02:33
4. Hollow out the core from the upper half of the leaves and finely chop it. [This is the key!] The outer part of the remaining leaves is tough, so it's best to use it for salads or stir-fries.
   🕒 02:42
5. Shred the lower half of the cabbage, leaving the core intact.
   🕒 03:00
6. Rotate the shredded cabbage by 90 degrees and chop it finely. [This is the key!] If you shred it finely at first, you'll get a finer chop. Adjust to your preferred size.
   🕒 03:08
7. Put 100g Flour into a bowl and mix it finely, as if aerating it, to prevent lumps.
   🕒 03:51
8. Add 1 tsp Milk, 1 tsp Sake, 1 tsp Light Soy Sauce, 50cc Dashi Stock, and 1 Egg to the bowl, and mix all ingredients except the nagaimo at once. [This is the key!] Mix quickly with as few strokes as possible to avoid developing toughness.
   🕒 04:16
9. Peel the nagaimo thickly with a peeler and grate 20g-30g using a grater. [This is the key!] Since the nagaimo can be strong in flavor, make sure to peel it thoroughly.
   🕒 06:08
10. Add the grated nagaimo to the batter and mix with the minimum number of strokes to avoid developing toughness.
    🕒 06:13
11. Once mixed, cover the bowl with plastic wrap and let it rest in the refrigerator for 2-3 hours. [This is the key!] This will result in the most delicious state.
    🕒 07:00
12. Remove the batter that has rested for 3 hours from the refrigerator and divide it into portions for each serving. Put 50g Batter into each cup.
    🕒 07:22
13. Add 160g Chopped Cabbage, 3 tbsp Tenkasu, and a small amount of Pickled Ginger to each cup and mix. [This is the key!] Even a small amount of pickled ginger adds an accent to the flavor, so it's good to include it.
    🕒 07:36
14. Just before grilling, crack 1 Egg into each cup and mix. [This is the key!] Mixing just before grilling will make the okonomiyaki puff up and prevent it from becoming mushy.
    🕒 08:19
15. Lightly grill the pork belly on both sides and cut into bite-sized pieces. [This is the key!] Do not cook all the way through; avoid overcooking.
    🕒 09:05
16. Heat a griddle over high heat and add 1 tsp Vegetable Oil.
    🕒 09:12
17. Lightly mix the batter with the egg. [This is the key!] Be careful not to overmix, as it will deflate the air bubbles.
    🕒 09:18
18. Pour 2/3 of the batter from the cup onto the griddle, spreading it into a round, thick shape. [This is the key!] Avoid spreading it too thinly; aim for an even thickness.
    🕒 09:29
19. Spread the lightly grilled, bite-sized pork belly pieces over the batter.
    🕒 10:26
20. Add the remaining 1/3 of the batter on top of the pork belly, spreading it evenly. [This is the key!] Avoid making the center mounded; spread it to an even thickness.
    🕒 10:38
21. After about 4 minutes, flip it over. [This is the key!] Flip it slowly without rushing.
    🕒 10:57
22. Flip it over again after about 4 minutes. Grill until it turns a delicious golden brown color.
    🕒 11:06
23. Generously spread the Otafuku Sauce (Okonomiyaki Sauce) on the grilled okonomiyaki, using a sweet variety.
    🕒 11:33
24. Next, add mayonnaise as desired.
    🕒 11:52
25. Finally, sprinkle with bonito flakes and aonori. [This is the key!] The flavor will be greatly enhanced, so be sure to sprinkle them on.
    🕒 11:59