Steps

1. Roughly chop 1/8 head (120g) of cabbage. [Chef's Tip!] Dicing it coarsely will give it a satisfying texture.
   🕒 05:07
2. Cut 1/2 bunch (60g) of green onions in half, stack them, and slice into small rounds.
   🕒 06:09
3. Rinse 1/4 block (60g) of konjac with hot water and cut into small dice. [Chef's Tip!] The chewy texture of konjac adds a nice accent.
   🕒 06:53
4. Grate 100g of nagaimo (Japanese yam) into a bowl. [Chef's Tip!] Adding nagaimo makes the batter fluffy.
   🕒 08:12
5. To the bowl with nagaimo, add 2 eggs, 2 tbsp all-purpose flour, and 2 tbsp mentsuyu (3x concentrate), then mix thoroughly.
   🕒 08:58
6. Add the chopped cabbage, green onions, and konjac, and mix until well combined. [Chef's Tip!] Adding plenty of vegetables makes for a lighter texture, so you can eat multiple servings.
   🕒 09:44
7. Dice 1/2 tomato and place into a heatproof bowl.
   🕒 10:34
8. Add 4 tbsp Okonomiyaki sauce and 30g pizza cheese to the bowl with tomato, and mix well.
   🕒 10:46
9. Heat the sauce in the microwave for 1 minute. Remove once the cheese has melted.
   🕒 11:30
10. Grease a frying pan with oil and heat over medium heat.
    🕒 11:51
11. Arrange 100g pork belly in a U-shape to form a circle.
    🕒 12:08
12. Pour one ladleful of batter over the pork belly and shape it into a round. [Chef's Tip!] Making it palm-sized (one ladleful) makes it easier to flip and results in a fluffy texture.
    🕒 12:22
13. Cook until the batter sets.
    🕒 12:37
14. Once one side is browned, flip the Okonomiyaki and continue cooking.
    🕒 15:55
15. Reheat the previously made tomato cheese sauce in the microwave for 30 seconds.
    🕒 21:08
16. Drizzle the cooked Okonomiyaki with mentsuyu (3x concentrate) to taste and garnish with lemon to taste.
    🕒 21:31
17. The Okonomiyaki, seriously made by Kansai locals, is complete. Serve warm, optionally topped with the tomato cheese sauce.
    🕒 21:57