Steps

1. In a bowl, add oysters (150g). Gently mix with potato starch (2 tsp) and salt (1 tsp) to remove impurities.
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2. Rinse the oysters thoroughly with water and drain well. (This is key!) Properly preparing the oysters ensures they are safe and delicious.
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3. Shred cabbage (150g) into 3mm to 5mm thick strips.
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4. Thinly slice green onion (1/2 stalk, 50g) into rounds.
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5. Set aside a small portion of the sliced green onion for topping.
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6. In a separate bowl, add egg (1), water (2 tbsp), and dashi powder (1 tsp). Whisk together.
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7. Add cake flour (3 tbsp) and mix well.
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8. Add the chopped cabbage and green onion to the bowl. Mix until the egg mixture evenly coats the vegetables.
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9. Heat vegetable oil in a frying pan and add the drained oysters. Stir-fry.
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10. Lightly season the stir-fried oysters with salt and pepper.
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11. Remove the stir-fried oysters to a plate.
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12. Place the stir-fried oysters evenly over the cooked batter on the pan.
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13. Crack egg (1) in the center of the oysters on the batter. Carefully place the frying pan upside down over the okonomiyaki and flip to turn it over, being cautious not to break the egg.
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14. Return the flipped okonomiyaki to the frying pan and cook the other side.
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15. Cook the second side for about 3 minutes until browned and the okonomiyaki moves freely in the pan. Turn off the heat.
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16. Cover the okonomiyaki with a plate and carefully slide it out of the frying pan to prevent it from breaking, as it's quite full.
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17. Generously spread okonomiyaki sauce over the top, if desired.
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18. Add mayonnaise and bonito flakes, to taste.
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19. Top with the reserved sliced green onion and red pickled ginger in the center to complete the dish.
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