Start by roughly chopping your pickled red ginger, scallions and cabbage. To shred the cabbage, start by cutting the half in half and removing the core. Slice into thin ribbons and then slice the ribbons crosswise into bite-sized pieces. Set aside.

Combine cake flour with baking powder. Grate Japanese mountain yam (or combine ½ a cup of milk with 1 tsp of baking powder for each yam) into the dry ingredients and then add cup dashi broth. Whisk to combine and place in the fridge for 30 minutes.

Lightly beat large eggs and add into the mixture once you remove if from the fridge. Then add pickled red ginger, about ¾ of your chopped scallions, tenkasu, and about ¾ of your chopped cabbage. Fold in and mix together until everything is combined. Then add your remaining cabbage and mix that in as well.

In a large non-stick skillet, heat olive oil over a medium heat. Add ½ of your mixture to the pan, and using 2 rubber spatulas, coax it into the proper shape, about 1 inch thick and about 8 inches around. Top with pork belly (or bacon) and cover for 5 minutes.

After 5 minutes remove top and using either one big spatula or two small ones, flip and let cook, covered, for another 5 minutes.

Remove from heat and transfer to a plate. Brush the top with a generous layer of Okonomiyaki sauce, and then stripe it with the Japanese mayonnaise, then using a wooden skewer, create a zig-zag pattern.

Optionally top with dried bonito flakes, aonori, and scallions, serve and enjoy!