Ingredients:

• 2 cups all-purpose flour
• 2 cups shredded cabbage
• 1 cup sliced green onions
• 1 cup dashi broth
• 4 large eggs
• 1/2 cup tenkasu (tempura crumbs)
• 1/2 cup thinly sliced pork belly or substitute
• 1/4 cup soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon vegetable oil (for cooking)
• Bonito flakes and aonori (seaweed flakes) for garnish
• Okonomiyaki sauce and Japanese mayo for topping

Instructions:

1. In a large mixing bowl, combine the flour and dashi broth to create a smooth batter.
2. Add the shredded cabbage, sliced green onions, tenkasu, and sliced pork belly to the batter. Mix until well combined.
3. Heat vegetable oil in a large skillet or griddle over medium heat.
4. Scoop a portion of the batter onto the skillet, forming a round pancake shape. Flatten with a spatula.
5. Crack an egg on top of the pancake and spread it evenly.
6. Cook for 4-5 minutes until the bottom is golden brown. Flip the okonomiyaki and cook the other side until golden brown and the center is cooked through.
7. Mix soy sauce and mirin, then brush the mixture on top of the okonomiyaki.
8. Transfer the okonomiyaki to a serving plate.
9. Drizzle okonomiyaki sauce and Japanese mayo on top. Sprinkle bonito flakes and aonori for garnish.
10. Repeat the process to make additional okonomiyaki.

Serve hot and enjoy your homemade okonomiyaki!