To begin, prepare your dashi stock by combining dashi powder with water (if not using pre-made dashi). In a large mixing bowl, combine 2 cups of all-purpose flour with the dashi stock. Stir until you have a smooth batter. Allow it to rest for about 15 minutes to let the flour hydrate fully.

In a separate bowl, beat the eggs lightly and add them to the batter. Mix gently until well incorporated. You want to ensure the batter is smooth and free of lumps to provide the right consistency for the pancake.

Next, fold in the finely shredded cabbage, spring onions, and tenkasu (tempura scraps) into the batter. Stir everything together gently until the cabbage is well coated but not overmixed. This will create the signature crunchy and light texture of Okonomiyaki.

Heat a large skillet or griddle over medium heat and lightly oil it. Pour about one-quarter of the batter mixture onto the pan, spreading it into a round pancake shape about 1-2 cm thick. Place 2-3 slices of pork belly (or bacon) on top of the pancake. Press the meat down lightly into the batter.

Cook the pancake for 5-7 minutes on the first side, until the bottom is golden brown and crispy. Use a wide spatula to flip the pancake carefully, ensuring the pork belly stays intact. Cook the second side for an additional 5-7 minutes, allowing the pork to crisp and the cabbage to cook through.

While cooking, occasionally press down on the pancake to ensure even cooking. Adjust the heat to low if necessary to avoid burning while ensuring the inside cooks through. The pancake should feel firm to the touch when done.

Once fully cooked, remove the pancake from the pan and place it on a serving plate. Generously brush the top of the Okonomiyaki with Okonomiyaki sauce and drizzle with Japanese mayonnaise in a criss-cross pattern.

Sprinkle the finished Okonomiyaki with aonori (seaweed flakes) and bonito flakes (katsuobushi) just before serving. The heat from the pancake will cause the bonito flakes to dance, adding a visual appeal. Serve hot, garnished with extra spring onions if desired, and enjoy with a side of pickled ginger or a simple green salad for balance.