Steps

1. Remove the core from the cabbage and cut it into rough shreds. Then, lay it on its side and chop it into rough mince. Set aside in a shallow dish.
   🕒 02:36
2. Peel the Japanese yam and grate it, wrapping it in paper towels or similar.
   🕒 03:14
3. Cut the pork belly into about 3 equal pieces.
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4. Heat the bonito flakes in the microwave for 40-50 seconds to remove moisture and crush them into powder.
   🕒 04:27
5. In a bowl, combine 100g grated Japanese yam, 75cc water, 75g low-gluten flour, 4g bonito powder, 2 eggs, 5 shakes of MSG(Ajinomoto), and 1/3 tsp salt. Mix well with a whisk to make the batter. [This is the secret!] Combining bonito powder and MSG(Ajinomoto) creates a deep umami flavor.
   🕒 04:10
6. Add the roughly chopped 250g cabbage to the batter and mix.
   🕒 05:41
7. Place the cut pork belly evenly in a cold frying pan (24-25cm). Tear any leftover pork belly into small pieces and mix them into the batter.
   🕒 06:00
8. Heat the frying pan over medium heat until the oil from the pork belly turns white overall.
   🕒 06:50
9. Pour the mixed batter into the frying pan where the pork belly was cooked, and cook over medium-low heat for about 3 minutes to set the batter.
   🕒 07:16
10. Flip the okonomiyaki, cover with a lid, and steam-cook over medium-low heat for 10 minutes.
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11. Once cooked, turn off the heat and spread Otafuku Sauce (Okonomiyaki Sauce) and mayonnaise over the surface of the okonomiyaki to taste.
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12. Finish by generously sprinkling with bonito flakes and aonori. It's ready!
    🕒 09:07