Steps

1. First, thinly slice 200g of cabbage into coarse shreds.
   🕒 01:01
2. Place the sliced cabbage in a colander and rinse with water.
   🕒 02:08
3. In a bowl, combine 20g of tempura flour and 24cc of mentsuyu, mixing thoroughly until uniform. [This is the key!] It's good to make a generous amount of the batter mixture.
   🕒 02:19
4. Peel the skin thickly from 10g of Japanese yam and grate it.
   🕒 03:26
5. Thoroughly drain the water from the cabbage that was rinsed.
   🕒 04:07
6. In a large bowl, add 100g of the drained cabbage.
   🕒 04:36
7. Next, add 5g of pickled ginger and 5g of chopped green onion to the bowl.
   🕒 04:48
8. Precisely measure and add 5g of the grated Japanese yam to the bowl. [This is the key!] Precisely adhering to the amount of Japanese yam significantly impacts the final result.
   🕒 05:06
9. Measure and add 20g of the batter mixture you prepared to the bowl. [This is the key!] Accurately measuring the amount of batter mixture is crucial.
   🕒 05:24
10. Crack 1 egg into the bowl.
    🕒 05:50
11. Add 20g of tenkasu and mix all the ingredients together.
    🕒 06:03
12. While mixing the ingredients, heat a frying pan over medium heat and heat the oil to 170 degrees Celsius.
    🕒 06:26
13. Pour the mixed batter onto the heated frying pan, shaping it into a round form. At this stage, do not press down firmly from above.
    🕒 07:18
14. Place 1 slice of pork belly on top of the batter.
    🕒 07:32
15. Cover with a lid and grill at 170 degrees Celsius for 5 minutes.
    🕒 07:53
16. Once browned, flip it over, cover with a lid, and grill the other side at 170 degrees Celsius for 5 minutes.
    🕒 08:16
17. Flip it over one more time and generously drizzle with Otafuku Sauce (Okonomiyaki Sauce).
    🕒 08:44
18. Drizzle with mayonnaise, and sprinkle with an appropriate amount of bonito flakes and aonori.
    🕒 09:11