Steps

1. Prepare the cabbage. [This is the secret!] It's best to use the tougher lower part of the cabbage for okonomiyaki.
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2. Make a V-cut into the dense core of the cabbage.
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3. Thinly slice 150g of cabbage into 3-4cm wide strips, cutting diagonally. [This is the secret!] You can also mince or coarsely chop it, but thinly sliced is also delicious.
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4. In a bowl, combine 100g of okonomiyaki flour and 150g of dashi stock. [This is the secret!] Using dashi stock instead of water adds a deeper flavor.
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5. Roughly mix the flour and dashi stock. [This is the secret!] Using cold dashi stock makes it harder for gluten to develop, resulting in a fluffy texture. Be careful not to overmix.
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6. In a separate bowl, add 150g of thinly sliced cabbage, 1 egg, and tempura scraps.
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7. Add 125g of the prepared batter to the bowl with the cabbage, egg, and tempura scraps.
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8. Crush the egg yolk, then mix everything together, coating the cabbage with the batter and incorporating air from the bottom. [This is the secret!] Start cooking immediately after mixing for a fluffy texture.
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9. Heat a frying pan over medium-high heat.
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10. Immediately pour the mixed batter into the heated pan and shape the edges.
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11. Shape the batter into a circle about 15-16cm in diameter, starting from the center. [This is the secret!] Use the tip of your spatula to gently scoop in air as you shape it, and do not press down.
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12. Cook over medium-high heat for 3 minutes. If necessary, cover with a lid to cook through.
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13. Arrange 3-4 slices of pork belly over the cooked batter.
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14. Flip the okonomiyaki so that the pork is on the bottom. [This is the secret!] Placing the pork vertically makes it less likely to fall apart and allows for a clean flip.
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15. Gently press down the center of the flipped okonomiyaki with the tip of your spatula to create a slight indent.
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16. Reduce heat to low and cook slowly for 4 minutes.
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17. Flip the okonomiyaki over one more time.
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18. Cook for an additional 1 minute. [This is the secret!] Cooking slowly over low heat ensures it cooks evenly throughout and results in a fluffy texture.
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19. Transfer the okonomiyaki to a plate and drizzle with Otafuku Sauce (Okonomiyaki Sauce), mayonnaise, aonori, and Bonito Flakes (Katsuobushi) flakes to taste.
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20. Serve one okonomiyaki per person and cut it with your spatula from the edge. [This is the secret!] Cut it in a grid pattern to ensure an even distribution of ingredients in each bite.
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