Steps

1. Finely chop the cabbage.
   🕒 02:24
2. Peel the Nagaimo and mash it with a knife until it becomes a sticky paste. [Key Tip!] Mash it just enough to leave some texture and small chunks. You can substitute with grated Yamato imo.
   🕒 03:32
3. Finely chop the pork belly (150g).
   🕒 04:15
4. Lightly season the chopped pork with salt and pepper.
   🕒 04:31
5. In a bowl, combine dashi stock (80cc) and egg (1), and mix well with a whisk.
   🕒 04:48
6. Add the mashed Nagaimo (60g) to the bowl from step 5 and mix. Then, gradually add half of the all-purpose flour (80g) at a time, mixing well after each addition.
   🕒 05:10
7. Add tenkasu (10g), sakura shrimp (5g), chopped beni shoga (20g), seasoned pork, and finely chopped cabbage to the batter from step 6. Mix gently. [Key Tip!] Do not overmix, as this will release moisture from the cabbage. Mix just before cooking.
   🕒 05:58
8. Heat vegetable oil in a frying pan over medium heat.
   🕒 07:15
9. Pour half of the batter from step 7 into the heated frying pan and shape it with a spatula.
   🕒 07:48
10. While the batter is still soft, use a spatula to gently round the edges for shaping. [Key Tip!] Make the pancake slightly smaller than the pan to make it easier to flip. Cooking flour-based dishes thoroughly enhances their deliciousness.
    🕒 08:14
11. Once the bottom side is golden brown, lift the pan and flip it with a quick, decisive motion using your knee for support. [Key Tip!] Using both hands on the pan and leveraging the rebound from your knee will help you flip it smoothly.
    🕒 11:13
12. After flipping, cook without pressing down firmly to ensure a fluffy texture.
    🕒 12:33
13. Flip one more time and cook the first side again, with the top facing down, until it's crispy.
    🕒 13:14
14. Transfer the cooked okonomiyaki to a plate and spread okonomiyaki sauce evenly over the surface.
    🕒 13:33
15. Sprinkle with bonito flakes and aonori. Serve with mayonnaise on the side, if desired.
    🕒 14:02