Steps

1. In a bowl, combine Okonomiyaki flour 50g and water 60cc and mix.
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2. [This is the secret!] The batter should be slightly looser than a consistency that just drops; a little runnier is preferable. It's okay if it flows like this.
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3. Finely shred the cabbage, then chop it roughly.
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4. Add tenkasu about 1 tsp, chopped scallions a pinch, pickled red ginger a pinch, and raw egg 1 to the bowl with the chopped cabbage.
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5. [This is the secret!] Mix everything roughly without fully incorporating the egg yolk and white. This creates an accent in the flavor.
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6. Heat oil 1 tbsp in a frying pan.
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7. Pour the batter into the heated frying pan and lightly flatten it to shape. [This is the secret!] Do not press down with a spatula to avoid squeezing out air.
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8. Place pork belly 50g on top of the batter.
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9. Sprinkle bonito flakes on top while it's cooking. [This is the secret!] Sprinkling bonito flakes while grilling, not before serving, makes the surface crispy and very delicious.
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10. Grill one side for 6 minutes.
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11. [This is the secret!] Insert a spatula into the top half of the okonomiyaki and slide it to minimize the contact area between the bottom of the okonomiyaki and the frying pan. This flipping method prevents the batter from breaking easily and can be applied to cakes and jeon.
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12. Grill the other side for 6 minutes.
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13. After 6 minutes, flip it again. It's ready to serve.
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14. Drizzle Otafuku Sauce (Okonomiyaki Sauce), mayonnaise, and sprinkle aonori over the cooked okonomiyaki for plating.
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