Osaka-Style Okonomiyaki (Japanese Savory Cabbage Pancake)

Shred 300 g cabbage finely, avoiding the tough core, then shake off excess moisture.

If the strands are very long, cut them into 3 to 4 cm pieces so the pancake holds together when flipped.

In a bowl, combine 100 g flour, 2 eggs, and 100 ml dashi stock.

Mix only until most lumps disappear, keeping the batter loose instead of beating it hard, which can make the finished pancake heavy.

Add the cabbage and 30 g tenkasu to the batter, then fold from the bottom upward.

Stop as soon as the cabbage is lightly coated, because overmixing crushes the cabbage and removes its crisp texture.

Heat a lightly oiled pan over medium heat and mound the batter into a thick round pancake.

Do not press the top flat; lay 100 g pork belly slices across the surface so they render as it cooks.

Cook for about 5 minutes over medium heat, until the edges set and the bottom is golden.

Flip in one motion with a wide spatula or plate, lower to medium-low heat, and cook 5 minutes more so the center cooks through.

Turn off the heat when the center feels set and no wet batter sticks when pressed lightly.

Brush with 3 tbsp okonomiyaki sauce, drizzle 2 tbsp Japanese mayonnaise, then finish with bonito flakes and aonori and serve hot.