Okonomiyaki

Method

1. whisk2 min
   smooth loose batter
   Whisk flour with dashi, eggs and grated nagaimo until just smooth. The batter should be light enough to coat cabbage, not thick enough to become the bulk of the pancake.
2. fold2 min
   cabbage coated lightly
   Fold cabbage and scallions into the batter immediately before cooking. Stop as soon as everything is lightly coated; crushing the cabbage releases water and makes the pancake dense.
3. fry6 min
   first side browned, pork laid over top
   Oil a skillet over medium heat, mound one compact 6- to 8-inch pancake, level it gently and lay pork belly across the top. Cook until the bottom is browned enough to release cleanly.
4. fry6 min
   pork rendered and center set
   Flip confidently in one motion and cook pork-side down until the meat browns and the center feels springy rather than wet. Lower the heat if the pork colors before the center sets.
5. rest1 min
   returned cabbage-side down
   Flip once more, remove from the heat and immediately stripe with sauce and mayonnaise, then finish with nori and bonito flakes. Serve at once while the edges are still crisp.