Okonomiyaki

Steps

1. In a bowl, whisk together the flour, salt, sugar, and baking powder.
2. Peel and grate the nagaimo, then mix it with the dashi until smooth.
3. Combine the dry ingredients with the nagaimo-dashi mixture to form the base batter. Let it rest, covered, for at least 1 hour (up to overnight) for a fluffier texture.
4. Shred the cabbage and prepare the pickled red ginger and pork belly slices.
5. Just before cooking, mix the shredded cabbage, pickled ginger, eggs, and tenkasu into the rested batter.
6. Heat a griddle or large skillet over medium heat and add a thin layer of oil.
7. Pour a portion of the batter onto the griddle to form a round pancake, about 1-inch thick.
8. Lay slices of pork belly on top of the pancake.
9. Cook for several minutes until the bottom is golden brown, then flip carefully.
10. Cook the other side until golden brown and the pork is fully cooked, pressing gently to ensure even cooking.
11. Flip once more if needed to crisp both sides, then transfer to a plate.
12. While the okonomiyaki cooks, make a quick sauce by combining ketchup, oyster sauce, Worcestershire sauce, and sugar to taste (optional, if not using store-bought sauce).
13. Brush the cooked okonomiyaki generously with okonomiyaki sauce.
14. Top with mayonnaise, bonito flakes, aonori, and other desired toppings before serving.
15. To store, let cool completely and refrigerate in an airtight container for up to 2 days.
16. To reheat, warm in a skillet or microwave until heated through.
17. To cook several okonomiyaki at once, use multiple pans or a large griddle and cook in batches, keeping finished ones warm in a low oven.