A savory, highly customizable Japanese cabbage pancake cooked on a teppan (griddle), loaded with pork belly, seafood, and heavily garnished with sauces and bonito flakes.
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Whisk the flour and dashi broth together, then let rest for 15 minutes .
Add the shredded cabbage, eggs, and tenkasu into the batter. Fold gently so the cabbage retains its airiness.
Heat a griddle or skillet to medium heat. Pour the cabbage mixture into a thick, round pancake shape.
Lay the slices of pork belly evenly across the top of the raw batter.
Cook for 5 minutes , then carefully flip the pancake so the pork belly sears and crisps against the hot griddle for another 5 minutes .
Flip onto a plate. Brush generously with okonomiyaki sauce, drizzle with a lattice of mayonnaise, and top with dancing bonito flakes.
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