Steps

1. Finely chop 160g Cabbage and 20g Red Pickled Ginger.
   🕒 00:53
2. Cut 4 Shrimp, 60g Squid, and 50g Mochi into approximately 2cm pieces. 【The Key Point!】 Be careful, as cutting them too small will lose the texture of the ingredients, and cutting them too large can cause the okonomiyaki to break apart.
   🕒 01:58
3. Grate 60g Japanese Yam.
   🕒 03:38
4. Cut 100g Pork Belly into approximately 3cm pieces.
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5. In a bowl, combine the cut 4 Shrimp, 60g Squid, 50g Mochi, 60g Cheese, 20g Tempura Scraps, grated 60g Japanese Yam, finely chopped 20g Red Pickled Ginger, finely chopped 160g Cabbage, 50g Okonomiyaki Flour, 2 Eggs, and 30g Water. Mix by folding the ingredients together.
   🕒 03:45
6. Heat oil (not included in ingredients) in a frying pan. Arrange the cut 100g Pork Belly neatly, forming a round shape.
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7. Pour the mixed okonomiyaki batter over the pork belly and shape it.
   🕒 05:10
8. Cover and steam-grill. 【The Key Point!】 Aim for a crispy bottom and a moist, steamed interior.
   🕒 05:20
9. When the batter is ready to be flipped, confidently flip it over.
   🕒 06:48
10. Wipe away excess oil from the frying pan while cooking.
    🕒 07:47
11. Flip it over once more and continue to cook over low heat.
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12. The okonomiyaki is done when you can pierce the center with a skewer or knife and the batter doesn't fall off.
    🕒 08:51
13. Finally, flip it over one more time with a spatula.
    🕒 09:05
14. Top the cooked okonomiyaki with Otafuku Sauce (Okonomiyaki Sauce) to taste, Mayonnaise to taste, Bonito Flakes to taste, and Dried Green Laver to taste to complete.
    🕒 09:33