Steps

1. Finely dice the 480g of cabbage into pieces slightly less than 1cm. [This is the key!] Cut into a size that retains a pleasant, fluffy texture.
   🕒 00:28
2. Make the batter by mixing 110g of all-purpose flour, 80g of grated tororo, and 130cc of bonito dashi stock.
   🕒 00:16
3. Set the hot plate to 180 degrees Celsius (350°F). For a frying pan, heat it once, then reduce to low heat once warm.
   🕒 00:50
4. Lightly grease the heated cooking surface with vegetable oil.
   🕒 01:10
5. In a bowl, mix one portion of the batter with 1 egg. [This is the key!] Avoid overmixing, as it will develop gluten and make the okonomiyaki tough; mix just until combined for a fluffy texture.
   🕒 01:15
6. Pour the mixed batter onto the cooking surface and form into a round shape about 15cm (6 inches) in diameter. [This is the key!] Never press down on the batter from above. This is a crucial step for achieving a fluffy okonomiyaki.
   🕒 01:37
7. Arrange the pork belly slices neatly on top of the batter, covering it completely.
   🕒 02:14
8. Cook for about 4 minutes.
   🕒 02:14
9. Once the batter side is browned, flip it over by grasping both sides and turning it towards you. [This is the key!] Lift the pork belly slices so they are standing upright before flipping to prevent them from scattering.
   🕒 02:32
10. After flipping, cook for another 4 minutes. [This is the key!] Do not press down from the top during this step either.
    🕒 03:00
11. Collect the pork fat rendered onto the cooking surface with a spatula and drizzle it over the okonomiyaki. Repeating this process a few times will make it even more delicious.
    🕒 03:06
12. After 4 minutes, flip it over once more.
    🕒 03:25
13. Cook for 3 minutes at this stage.
    🕒 03:35
14. After 3 minutes, gently press the center of the okonomiyaki with your finger. If the texture feels the same as the edges, it is cooked through.
    🕒 03:41
15. On the hot plate, spread okonomiyaki sauce to your liking. [This is the key!] Applying the sauce on the hot plate creates an appetizing aroma and a sizzling sound. If cooking in a pan and transferring to a plate, apply the sauce after plating for a neat finish.
    🕒 03:51
16. Spread the sauce in a circular motion.
    🕒 04:15
17. Add mayonnaise as desired.
    🕒 04:19
18. Transfer to a plate and enjoy.
    🕒 04:26