Steps

1. Finely shred 400g of cabbage by cutting across the grain. [This is the key!] This increases sweetness and helps it cook faster.
   🕒 02:07
2. Cut off the thick core parts from the shredded cabbage.
   🕒 02:27
3. Roughly chop the finely shredded cabbage. [This is the key!] This helps it blend well with the batter.
   🕒 02:30
4. Rinse the cabbage and drain it well in a colander.
   🕒 02:43
5. Rinse 2 green onions and pat them dry.
   🕒 03:04
6. Cut off the root ends of the green onions, cut them in half, then line up the cut ends and chop into slightly thick pieces.
   🕒 03:09
7. Roughly chop 20g of pickled ginger.
   🕒 03:33
8. Peel 80g of grated yam.
   🕒 03:41
9. Grate the yam. It can be slippery, so it's good to hold it with a paper towel. [This is the key!] Use grated yam for a fluffy texture, and Japanese yam for a chewy texture.
   🕒 03:51
10. Spread out 6 slices of pork belly to about half their original size.
    🕒 04:33
11. Lightly season one side of the pork belly with a little salt and pepper (not included in the ingredient amounts).
    🕒 04:43
12. Crack 1 egg into a bowl and beat well.
    🕒 04:57
13. In a separate container, add a portion of 100ml of water and 1/2 tbsp of mayonnaise, and mix well to prevent lumps, creating a mayonnaise water.
    🕒 05:07
14. Add the mayonnaise water to the beaten egg and mix well.
    🕒 05:36
15. Add 1/2 tsp of salt to the bowl with the beaten egg and mayonnaise water, and mix well.
    🕒 05:59
16. Add 80g of all-purpose flour while sifting, and mix well to prevent lumps.
    🕒 06:04
17. Microwave 1 pack of bonito flakes at 600W for 30 seconds. [This is the key!] Microwaving increases its fragrance and makes it easier to powder.
    🕒 06:25
18. Rub the microwaved bonito flakes with your hands to powder them. [This is the key!] This helps it blend better with the batter and makes it less noticeable when eating.
    🕒 06:52
19. Add the powdered bonito flakes to the batter and mix well. The batter is now complete.
    🕒 07:09
20. Add the chopped 400g of cabbage, 20g of tempura scraps, 20g of pickled ginger, 2 green onions, and the grated 80g of yam to the completed batter. Mix everything well by lifting from the bottom. [This is the key!] Mix thoroughly to ensure the grated yam is distributed evenly, creating a sticky consistency.
    🕒 07:19
21. Heat salad oil to taste in a frying pan over medium heat for about 30 seconds.
    🕒 07:57
22. Pour the batter into the frying pan and shape it into a round form about 15cm to 20cm in diameter with a rubber spatula.
    🕒 08:13
23. Place the seasoned 6 slices of pork belly on top of the batter.
    🕒 08:35
24. Cover with a lid and cook over medium-low heat for about 2 minutes and 30 seconds, until a nice brown color forms.
    🕒 08:41
25. Flip it over and press down lightly with a spatula.
    🕒 09:04
26. Cover with a lid and cook over low heat for about 3 to 5 minutes. [This is the key!] Steaming both sides results in a fluffy texture.
    🕒 09:15
27. Flip it over once more.
    🕒 09:33
28. Finally, turn the heat to medium, remove the lid, and cook for about 30 seconds to 1 minute on each side, until the surface is crispy and the moisture has evaporated.
    🕒 09:39
29. Transfer the cooked okonomiyaki to a plate and spread Otafuku Sauce (Okonomiyaki Sauce) to taste on the surface. Cook the remaining ones in the same way.
    🕒 10:10
30. Remove the cap from the mayonnaise bottle, cover the opening with plastic wrap, and secure it with a rubber band. Make 3-4 holes with a toothpick to drizzle it thinly. Sprinkle with aonori to taste and bonito flakes to taste, and it's done. [This is the key!] Drizzling thinly makes for a beautiful presentation.
    🕒 10:26