Steps

1. Peel and grate the Japanese Yam. 【This is the key!】Gripping it with paper towels will make it less slippery.
   🕒 01:40
2. In a bowl, combine 50g Flour, 70ml water, and the grated Japanese Yam, and mix well.
   🕒 02:06
3. Continue by adding [A] 1 tbsp Mirin, [A] 1/2 tsp Soy Sauce, and [A] 1/2 tsp Dashi Powder, and mix well.
   🕒 02:25
4. Cover the bowl with the batter with plastic wrap and let it rest in the refrigerator for 30 minutes. 【This is the key!】The gluten in the flour weakens, resulting in a fluffy finish.
   🕒 02:38
5. Remove the core from the 200g Cabbage and chop it into 1-2cm chunks.
   🕒 02:58
6. Trim the root from the 2 green onions and cut into 1-2cm pieces.
   🕒 03:35
7. Finely chop the 1 tsp pickled ginger.
   🕒 03:52
8. Cut the 100g pork belly into 3 pieces and lightly season with a portion of salt and pepper to taste.
   🕒 04:01
9. Add 1 Egg to the batter that has been resting in the refrigerator and mix.
   🕒 04:21
10. Add the chopped cabbage, green onions, 2 tbsp tempura flakes, chopped pickled ginger, and 1 tbsp dried shrimp to the batter and mix well until everything is uniform.
    🕒 04:31
11. Lightly grease a frying pan with oil and heat over medium heat for about 30 seconds.
    🕒 05:04
12. Reduce heat to low, pour the batter into the frying pan to your desired size, and shape into a round disc.
    🕒 05:22
13. Generously top the batter with the seasoned pork belly and cook over low heat for about 5 minutes without pressing down. 【This is the key!】Cooking without pressing down will result in a fluffy finish.
    🕒 05:39
14. Check the browning and flip when a nice color has developed.
    🕒 06:00
15. Once flipped, cover with a lid and steam over low heat for about 2 minutes. 【This is the key!】This ensures that even thick batter is cooked through.
    🕒 06:19
16. Remove the lid and cook for another approximately 3 minutes over low heat to finish. Check if it's cooked through by inserting a skewer or cutting into it.
    🕒 06:33
17. Spread Otafuku Sauce (Okonomiyaki Sauce) over the cooked Okonomiyaki.
    🕒 07:05
18. Remove the cap from the mayonnaise, attach plastic wrap and a rubber band to the tip, poke 3-4 holes with a toothpick, and squeeze out the mayonnaise in thin lines.
    🕒 07:19
19. Top with Aonori (seaweed flakes) to taste and Bonito Flakes to taste to complete.
    🕒 07:52
20. For an alternative topping, drizzle with regular thin mayonnaise and draw a pattern by drawing lines with a toothpick.
    🕒 07:59
21. Top the Okonomiyaki with the drawn pattern with Aonori (seaweed flakes) to taste and Bonito Flakes to taste to complete.
    🕒 08:34