Okonomiyaki

In a large bowl, combine the flour, salt and sugar, pour in the dashi stock and add the grated nagaimo. Mix thoroughly into a smooth, lump-free batter, cover with plastic wrap and let rest for 30 minutes at room temperature — this relaxes the batter and makes the okonomiyaki fluffier.

Meanwhile, finely shred the cabbage into 3-5 mm strips and finely chop the spring onion. Drain the cabbage in a colander and gently squeeze out excess moisture.

Beat the eggs into the rested batter, add the tenkasu and half of the pickled ginger cut into small pieces, and mix well. Fold in the cabbage and spring onion in three batches, each time gently lifting the batter from the bottom up with a spatula to keep it airy.

Heat a large skillet over medium heat and grease with oil. Spoon out the batter in portions of about 200 g each, shaping 4 pancakes roughly 15 cm in diameter and 1.5-2 cm thick (cook 1-2 at a time).

Immediately arrange 2-3 thin slices of pork belly on top of each pancake. Cover with a lid and cook for 5-6 minutes over medium-low heat, until the bottom is nicely browned.

Using a wide spatula, carefully flip the pancakes so the meat side is down, press gently to even out the shape, cover again and cook for another 5 minutes.

Flip once more (meat side up) and cook uncovered for 2-3 minutes, until both sides are golden brown and the centre is fully cooked through.

Transfer the finished okonomiyaki to plates. Generously brush with okonomiyaki sauce, drizzle mayonnaise in a crisscross pattern, and sprinkle liberally with katsuobushi and aonori.

Garnish with the remaining pickled ginger and serve immediately, while hot.