Steps

1. Roughly julienne 140g Cabbage, then cut into squares.
   🕒 03:31
2. In a bowl, combine 150g Silken Tofu, 1 Egg, 30g All-purpose Flour, 3 tbsp Water, 1.5 tsp Honda Dashi, 15g Agedama (Tempura Scraps), lightly chopped 15g Beni Shoga (Red Pickled Ginger), and 1 pinch Salt, and mix well. 【Tip!】 Honda Dashi is made from smoked bonito flakes, giving it a good aroma and deep umami. Using less flour (30g all-purpose flour) results in a light and fluffy texture that isn't heavy.
   🕒 04:16
3. Add the cut 140g Cabbage to the mixed batter and combine.
   🕒 06:39
4. Cut 100g Pork Belly into 3-4cm pieces.
   🕒 07:03
5. Heat Oil to taste in a frying pan. Before turning on the heat, arrange half (approx. 50g) of the cut 100g Pork Belly in a single layer. Set the heat between high and medium, and cook the pork belly. 【Tip!】 Leaving the pork belly on the surface ensures a crispy texture.
   🕒 09:28
6. Once the pork belly starts sizzling, pour in the batter and shape it. Reduce heat to medium and cook for 5-6 minutes.
   🕒 10:40
7. Once the bottom of the batter is cooked, sprinkle the remaining pork belly over the top of the batter. 【Tip!】 Adding the remaining pork belly during cooking ensures it ends up on top when flipped, allowing you to enjoy a crispy texture from both sides.
   🕒 14:04
8. Turn off the heat, then carefully flip the okonomiyaki using the pan. Cover and cook on medium heat for 2-3 minutes. 【Tip!】 With less flour, this cooking method creates a melt-in-your-mouth, fluffy texture.
   🕒 15:01
9. Once cooked, transfer to a plate, drizzle with Okonomi Sauce to taste, Mayonnaise to taste, Bonito Flakes to taste, and Aonori (Green Laver) to taste. It's ready!
   🕒 18:51