Steps

1. Heat a hot plate to its highest temperature and add oil. Once thin smoke rises, reduce the heat slightly.
   🕒 00:46
2. In a bowl, add just under 1 tbsp okonomiyaki flour and dissolve with a small amount of water until it's runny.
   🕒 01:02
3. In the bowl with the dissolved flour, add 1/4 head cabbage (minced into 5mm pieces), 1 green onion stalk (chopped), 1 tbsp crumbled tempura scraps, 1 tbsp pickled ginger, and 1 tbsp powdered bonito flakes and mix. 【This is the key!】The flour should just cling to the cabbage; mix until it's no longer visible.
   🕒 01:37
4. Crack 2 eggs into the bowl with the mixed ingredients. 【This is the key!】Lightly mix the eggs, leaving some yolk intact. Not overmixing prevents the okonomiyaki from tasting powdery.
   🕒 02:26
5. Pour the egg and mixed batter onto the hot plate.
   🕒 02:47
6. Generously arrange pork belly, to taste, on top of the batter.
   🕒 03:15
7. Flip the okonomiyaki. 【This is the key!】Since there's little flour, it cooks quickly, so flip it early to prevent burning.
   🕒 04:15
8. Make about 3 holes with a bamboo skewer on the browned side to help it cook through.
   🕒 06:29
9. Flip again and cook until the pork belly is thoroughly cooked.
   🕒 07:20
10. Drizzle otafuku sauce, to taste, mayonnaise, to taste, and ketchup, to taste over the cooked okonomiyaki.
    🕒 07:53
11. For the finish, sprinkle with powdered bonito flakes, to taste, and aonori, to taste. Eat the finished okonomiyaki while it's hot.
    🕒 08:47