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In a mixing bowl, combine the sliced wagyu brisket, cuttlefish, chives, and cubed cabbage.
Add the plain flour and defrosted yamaimo to the mixture, stirring well to combine.
Crack the egg into the bowl and pour in the dashi stock, mixing everything until you have a consistent batter.
Heat the grapeseed oil in a non-stick skillet over medium heat.
Pour the batter into the skillet, shaping it into a round pancake.
Cook for about 4-5 minutes on one side until golden brown, then carefully flip it over and cook for another 4-5 minutes.
Once cooked, transfer the okonomiyaki to a plate.
Drizzle the tonkatsu sauce, ketchup, and kewpie mayonnaise over the top before serving.